Growing up, Joey Ward knew he wanted to become a chef. Along with his love for art, Ward found that he could hone his creativity into cuisine.
Ward graduated from the Culinary Institute of America in 2005 with an associate’s degree in culinary arts management. He began his career in the South as the sous chef at the St. Regis Atlanta. Ward eventually left the hotel to work under Woodfire Grill’s former executive chef and Bravo “Top Chef” alum, Kevin Gillespie. After two years there, he moved on to become the executive chef at H. Harper Station and later joined Gillespie at Gunshow.
Ward faces different challenges at Gunshow every day, such as coming up with new, innovative menu ideas, executing the restaurant concept in a timely manner and being resourceful with seasonal foods.
A craft beer enthusiast, Ward also is the two-year consecutive champion of the Kevin Gillespie Super Bowl Dip Off/Snack Attack competition.