Chef
Chris Ward developed a passion for food as a child.
Inspired by the style of his mother’s Louisiana cooking
and his extensive travels with his parents, the seeds
of Ward’s interest in haute cuisine were planted at
an early age. Now, more than 20 years later, his creativity
has been recognized and applauded by such publications
as Food & Wine, Bon Appétit, Gourmet, and The New York
Times.... (more)