Feeding Students’ Hearts, Minds and Healthy Appetites
Executive Chef Matthew Ward is raising the bar on campus dining with food that’s bold, balanced and built for sustainability.
Chef Matthew Ward
Executive Chef for College & University Dining
For nearly a decade, Executive Chef Matthew Ward has been the force behind a top-ranked university dining program recognized for culinary excellence, innovation, and sustainability. A graduate of the Culinary Institute of America, Ward brings a fine-dining pedigree and a passion for balance to every kitchen he leads. His early career included tenures at Brooklyn’s River Café, Thomas Keller’s Bouchon in Napa Valley, and the historic French Room at Dallas’s Adolphus Hotel, where he spent nearly two decades shaping one of the city’s most celebrated culinary programs.
When Ward transitioned into the world of college and university dining, he saw an opportunity to reimagine large-scale foodservice through a chef’s lens—bringing bold, globally inspired flavor and a commitment to sustainability to every menu. His leadership in running the nation’s first 100% plant-based university dining hall became the foundation for his plant-forward philosophy. The success of that venture continues to shape his approach to feeding students: sustainable sourcing, seasonal and plant-forward options, and a focus on foods that support long-term health and wellness.
Students want it all
Today’s students are opinionated, adventurous, and deeply food-aware. “They’re discerning diners,” Ward says. “They care about nutrition, cultural authenticity, and sustainability—and they let us know it. That keeps me sharp and motivated to bring my fine-dining background into the dining hall every single day.”
He’s also shaping the future of campus dining nationally. Ward co-chairs the Executive Chef’s Committee for the Menus of Change University Research Collaborative and serves on the Humane World for Animals advisory council. On campus, he’s helping drive innovations from hydroponic gardens to a full-scale bakery, making food fresher, healthier, and more sustainable without losing sight of flavor.
Cooking as teaching
For Ward, the dining hall is more than a place to fuel up—it’s a classroom. “I like to think of our food as part of the curriculum,” he says. “We’re not just feeding students; we’re teaching them how to think about foods and flavors—and eat well for life.”
Global flavors, Asian inspiration
The flavors students love most? Often Asian-inspired. “Asian food is timeless—it’s fresh, balanced, and rooted in tradition,” says Ward. “But it also demands respect. With college students today, authenticity matters.”
That’s where Kikkoman products come in. “We use them across the board—for flavor, for versatility, and because their gluten-free, less-sodium, and better-for-you options help us hit nutrition and allergen goals without compromising taste. Students love the bold flavors, and we love the consistency and convenience. It’s a win-win.”
Ward sums it up this way: “More than ever, students want food that’s healthy and exciting. And they need to feel cared for, respected, and safe. It’s a big responsibility—but that’s why I’m a chef. I thrive on that challenge. It’s the best part of the job.”
Asian Style Sushi Rice Arancini, Soymilk–Teriyaki Emulsion
Crispy meets creamy
Menu board: Sushi rice, shiitake mushrooms, and furikake coated in a crispy panko crust, served with a silky soymilk–teriyaki mayo.
Chef Matthew says: “Kikkoman Soymilk has become our go-to—it’s more allergen-friendly than almond or oat, and it’s a fantastic natural emulsifier. Perfect for plant-based mayos, sauces and dressings.”
Chef’s notes: Kikkoman® Panko gives these arancini a crispy crust that holds beautifully. They’re a smart way to use leftover rice while keeping waste down. Serve them as a small plate, late-night snack, or on a Global Bites tasting menu alongside dumplings, bao, or spring rolls. Students love the crunch, and the flavor sparks curiosity.
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Tteokbokki Style Kimchi Mac & Cheese, Fried Wonton & Panko Crumbs
Comfort with a Kick
Menu board: Chewy Korean rice cakes in a creamy, spicy plant-based cheese sauce with sautéed kimchi, topped with a crispy panko–wonton crumble.
Chef Matthew says: “Every dining hall has mac and cheese—I wanted to give ours an Asian twist. We swap in rice cakes, make a dairy-free, plant-based cheese sauce with soymilk and nutritional yeast, and stir in caramelized kimchi. The panko-wonton crumble seals the deal with crunch.”
Chef’s notes: This is a great way to use leftover kimchee. The cheese sauce is a super versatile base. You can kick up the heat with Kikkoman® Sriracha Hot Chili Sauce or finish with chili crisp, gochujang mayo, or toasted nori. It’s comfort food with a global edge.
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Gai Lan & Shiitake Stir-Fry with Hoisin-Mirin Glaze
The better broccoli
Menu board: Tender-crisp gai lan (Chinese broccoli) stir-fried with shiitake mushrooms in a hoisin-mirin glaze, served with steamed rice or noodles.
Chef Matthew says: “Gai lan is underused. Everyone defaults to broccoli, but gai lan has more flavor and character. The hoisin-mirin glaze adds sweetness and depth, and the fact that the Kikkoman® Hoisin is gluten-free is a real win for us.”
Chef’s notes: Swap in bok choy, kale, or spinach. Serve with jasmine or brown rice or noodles or feature this stir-fry as a side on an Asian-themed buffet. Garnish with scallions, chili oil, or chili crisp for extra punch.
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Asian Spiced Seitan Katsu Sliders, Soy Mustard Brussels Sprout Slaw and Katsu Sauce
Plant-Powered Street Food
Menu board: Crisp seitan cutlets served on toasted slider buns with a tangy soy-mustard Brussels sprout slaw and sweet-savory Katsu Sauce.
Chef Matthew says: “I wanted to create a versatile protein substitute in house. We can’t make tofu at scale, but seitan is easy, versatile, and packed with protein. These sliders are our play on the katsu sando—shareable, flavorful, and always a hit. Kikkoman® Katsu sauce adds the bold, authentic flavor students love.”
Chef’s notes: Pair with kimchi tots, sweet potato fries with Gochujang aioli, tempura green beans or fried wonton crisps. Rotate into a plant-forward Global Street Eats menu cycle that showcases sustainability and culinary diversity, and bold, craveable flavor.
