Matthew Raiford is a renowned chef and farmer from Coastal Georgia. He is a descendant of the Freshwater Gullah Geechie and grew up on Gilliard Farms, a piece of land that has been in his family for seven generations. Alongside his wife Tia, he is the co-owner of Strong Roots 9, a lifestyle brand dedicated to reconnecting Americans with their natural heritage.
Raiford is a graduate of the Culinary Institute of America and holds a certificate in ecological horticulture from the University of California Santa Cruz and The Center for Agroecology and Sustainable Food Systems. He has over thirty years of experience in the food and hospitality industry, including serving as the director of culinary at the College of Coastal Georgia and the executive chef of Little St. Simons Island and Haute Catering in Washington, DC at the U.S. House of Representatives.
In addition to his culinary career, Raiford is an active member of Slow Food USA and the Board Chair for Georgia Organics. He was named a semi-finalist in the James Beard Awards Best Chef in the Southeast category in 2018 and has been featured in various publications such as the New York Times, Southern Living, Garden & Gun, and HuffPost. He is also a featured chef at food festivals across the country.
Raiford’s passion lies in creating food memories for others by preparing local, organic, and flavorful foods. He is the author of the cookbook Bress ‘n’ Nyam: Gullah Geechee Recipes from a Sixth Generation Farmer. He enjoys traveling and experiencing other food cultures and loves teaching, whether it be cooking or gardening in the backyard or creating compost systems for larger farm life.
Matthew Raiford Cooking Style
Matthew Raiford is a chef who prides himself on using locally sourced, organic ingredients in his cooking. His style is heavily influenced by his Gullah-Geechee heritage and the fresh, flavorful ingredients grown on his family’s farm, Gilliard Farms. He has a deep understanding of the terroir and the history of the land, which he infuses in his cooking, making it unique and authentic.
Raiford’s cooking style is rooted in the traditional techniques and flavors of Gullah-Geechee cuisine, which is a blend of West and Central African, Native American, and European influences. He often uses seafood, rice, and vegetables grown on his farm, and incorporates a variety of herbs and spices to add depth and complexity to his dishes. He is known for his use of heirloom varieties of crops, and for his commitment to preserving the traditional techniques of his ancestors.
Raiford’s cooking is also heavily influenced by his background in ecological horticulture, which has led him to develop a deep understanding of the relationship between food, the land, and the people who grow it. He is passionate about promoting sustainable food systems and is an advocate for locally grown, organic ingredients.
Raiford’s cooking is not only delicious, but also visually stunning. He pays attention to the plating and presentation of his dishes, making them a feast for the eyes as well as the palate. He often incorporates edible flowers and herbs from his farm, which adds a touch of elegance and freshness to his dishes.
In summary, Matthew Raiford is a chef who combines his Gullah-Geechee heritage, his background in ecological horticulture and his passion for sustainable food systems to create unique and authentic dishes that are both delicious and visually stunning. His cooking style is heavily influenced by the terroir and the history of the land and is rooted in traditional techniques and flavors. He is dedicated to preserving the traditional techniques of his ancestors and promoting sustainable food systems.
Matthew’s Horticulture Influence
Matthew Raiford’s background in ecological horticulture has had a significant influence on his cooking style and approach to food. As a graduate of the University of California Santa Cruz and The Center for Agroecology and Sustainable Food Systems, he has developed a deep understanding of the relationship between food, the land, and the people who grow it.
His knowledge of ecological horticulture has led him to prioritize the use of locally grown, organic ingredients in his cooking. Raiford is a strong advocate for sustainable food systems and is committed to promoting the use of ingredients that are grown in an environmentally responsible and sustainable manner. He often uses heirloom varieties of crops, which are more resilient to diseases and pests, and are better suited to the local environment.
Raiford’s background in ecological horticulture has also influenced his approach to farming. He is dedicated to preserving the traditional techniques of his ancestors and promoting sustainable farming methods. He often incorporates traditional farming techniques, such as crop rotation and companion planting, to improve soil health and reduce the need for chemical pesticides and fertilizers. He also practices regenerative agriculture and agroforestry, which helps to increase soil fertility, sequester carbon, and improve water quality.
Raiford’s commitment to sustainable food systems and ecological horticulture is reflected in his cookbook, Bress ‘n’ Nyam: Gullah Geechee Recipes from a Sixth Generation Farmer, where he shares traditional Gullah-Geechee recipes, as well as information about the history and culture of his ancestors, and the importance of sustainable food systems. He also shares his knowledge and experience through his work as a teacher and mentor, whether it be cooking or gardening in the backyard or creating compost systems for larger farm life.
In summary, Matthew Raiford’s background in ecological horticulture has had a significant influence on his cooking style and approach to food. He is a strong advocate for sustainable food systems and is committed to promoting the use of locally grown, organic ingredients in his cooking. His knowledge of ecological horticulture has also influenced his approach to farming, where he practices sustainable and regenerative agriculture methods. He is dedicated to preserving the traditional techniques of his ancestors and promoting sustainable farming methods.