{"id":4504,"date":"2025-10-17T18:35:35","date_gmt":"2025-10-17T18:35:35","guid":{"rendered":"https:\/\/kikkomanusa.com\/foodservice\/?page_id=4504"},"modified":"2026-02-23T15:10:26","modified_gmt":"2026-02-23T15:10:26","slug":"feeding-students-hearts-minds-and-healthy-appetites","status":"publish","type":"page","link":"https:\/\/kikkomanusa.com\/foodservice\/feeding-students-hearts-minds-and-healthy-appetites\/","title":{"rendered":"Feeding Students\u2019 Hearts, Minds\u2014and Healthy Appetites"},"content":{"rendered":"
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Feeding Students\u2019 Hearts, Minds and Healthy Appetites<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n
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\n Executive Chef Matthew Ward is raising the bar on campus dining with food that\u2019s bold, balanced and built for sustainability.\n <\/h2>\n<\/div>\n\n\n\n
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\"Chef<\/figure>\n<\/div>\n\n\n
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Chef Matthew Ward<\/strong><\/p>\n

Executive Chef for College & University Dining<\/p>\n<\/div>\n <\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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\u2019s River Caf\u00e9, Thomas Keller\u2019s Bouchon in Napa Valley, and the historic French Room at Dallas\u2019s Adolphus Hotel, where he spent nearly two decades shaping one of the city\u2019s most celebrated culinary programs.<\/p>\n\n\n\n

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When Ward transitioned into the world of college and university dining, he saw an opportunity to reimagine large-scale foodservice through a chef\u2019s lens\u2014bringing bold, globally inspired flavor and a commitment to sustainability to every menu. His leadership in running the nation\u2019s 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.<\/p>\n\n\n\n

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\n Students want it all<\/h2>\n<\/div>\n\n\n\n
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Today\u2019s students are opinionated, adventurous, and deeply food-aware. \u201cThey\u2019re discerning diners,\u201d Ward says. \u201cThey care about nutrition, cultural authenticity, and sustainability\u2014and they let us know it. That keeps me sharp and motivated to bring my fine-dining background into the dining hall every single day.\u201d<\/p>\n\n\n\n

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He\u2019s also shaping the future of campus dining nationally. Ward co-chairs the Executive Chef\u2019s Committee for the Menus of Change University Research Collaborative<\/a> and serves on the Humane World for Animals Forward Food Collaborative Council. On campus, he\u2019s helping drive innovations from hydroponic gardens to a full-scale bakery, making food fresher, healthier, and more sustainable without losing sight of flavor.<\/p>\n\n\n\n

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\n Cooking as teaching<\/h2>\n<\/div>\n\n\n\n
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For Ward, the dining hall is more than a place to fuel up\u2014it\u2019s a classroom. \u201cI like to think of our food as part of the curriculum,\u201d he says. \u201cWe\u2019re not just feeding students; we\u2019re teaching them how to think about foods and flavors\u2014and eat well for life.\u201d<\/p>\n\n\n\n

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\n Global flavors, Asian inspiration<\/h2>\n<\/div>\n\n\n\n
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The flavors students love most? Often Asian-inspired. \u201cAsian food is timeless\u2014it\u2019s fresh, balanced, and rooted in tradition,\u201d says Ward. \u201cBut it also demands respect. With college students today, authenticity matters.\u201d<\/p>\n\n\n\n

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That\u2019s where Kikkoman products come in. \u201cWe use them across the board\u2014for 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\u2019s a win-win.\u201d<\/p>\n\n\n\n

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Ward sums it up this way: \u201cMore than ever, students want food that\u2019s healthy and exciting. And they need to feel cared for, respected, and safe. It\u2019s a big responsibility\u2014but that\u2019s why I\u2019m a chef. I thrive on that challenge. It\u2019s the best part of the job.\u201d<\/p>\n\n\n\n

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Want to taste the difference in your own kitchen?<\/h2>\n

Request a Sample to see how Kikkoman\u2019s bold, versatile flavors
can work across your menu. <\/p>\n