Matthew Ward

Executive Chef for College & University Dining

2026Cabinet

A chef wearing a white double-breasted coat stands outside with arms crossed, smiling, with greenery and a walkway in the background.

Executive Chef Matthew Ward is the driving force behind a top-ranked university dining program renowned for culinary excellence, innovation, and sustainability. A graduate of the Culinary Institute of America, Ward infuses every kitchen he leads with a fine-dining pedigree and a passion for balanced cuisine. His foundational career includes prestigious tenures at Brooklyn’s River Café, Thomas Keller’s Bouchon in Napa Valley, and Dallas’s historic French Room at the Adolphus Hotel, where he spent nearly two decades shaping one of the city’s most celebrated culinary programs.

Explore MATT’s Recipes

A carton of Kikkoman unsweetened soy milk sits next to five round snacks on green leaves, arranged on a bamboo mat.

Asian-Style Sushi Rice Arancini with Soymilk-Teriyaki Emulsion

Plant-based Tteokbokki-style kimchi mac and cheese topped with crispy Kikkoman Panko and fried wonton crumbs, garnished with scallions.

Tteokbokki Style Kimchi Mac & Cheese, Fried Wonton & Panko Crumbs

Stir-fried gai lan and shiitake mushrooms coated in a glossy Kikkoman hoisin-mirin glaze, topped with sesame seeds and sliced peppers.

Gai Lan & Shiitake Stir-Fry with Hoisin-Mirin Glaze

Two sandwiches on a plate, filled with breaded patty, barbecue sauce, and a colorful slaw of cabbage and carrots in a white room.

Asian Spiced Seitan Katsu Sliders, Soy Mustard Brussels Sprout Slaw and Katsu Sauce

More Kitchen Cabinet Chefs

See the Full Cabinet

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2026Cabinet

Ken Oringer

Chef-Owner, Toro, Coppa, Verveine Cafe & Bakery & JK Food Group| Boston, MA

Executive chef for a top-ranked university dining program, with fine-dining roots and a focus on innovation, sustainability, and balanced cuisine.

Slow-braised Beef Bourguignon made with tender short ribs, red wine, vegetables, and Kikkoman® Gluten-Free Tamari Soy Sauce, served in a rich, savory sauce.

Featured Recipe 1 of 2

Boeuf Bourguignon

A man with a beard, wearing a black shirt and tan apron, stands with arms crossed, smiling in front of a dark background with red neon writing.

2026Cabinet

Kevin Lee

Chef-Owner, Birdies by Chef Kevin Lee & Maht | Oklahoma City, OK

Executive chef for a top-ranked university dining program, with fine-dining roots and a focus on innovation, sustainability, and balanced cuisine.

Plated Hamachi Crudo drizzled with gochujang-tomato sauce made with Kikkoman® Gluten-Free Tamari Soy Sauce, topped with thinly sliced red cabbage for color and crunch.

Featured Recipe 1 of 4

Hamachi Crudo

A person wearing a white chef's coat and black apron stands with arms crossed, smiling, in front of a brick wall.

2026Cabinet

Christine Lau

Chef and Consultant | New York City, NY

Executive chef for a top-ranked university dining program, with fine-dining roots and a focus on innovation, sustainability, and balanced cuisine.

Rice Cakes Al Forno with ’nduja, tomato, and Kikkoman® Gluten-Free Sriracha sauce, topped with melted mozzarella and shallot gremolata.

Featured Recipe 1 of 2

Rice Cakes Al Forno with ’Nduja, Tomato, and Sriracha