i. Biography
Joey Ward works as Executive Chef and owner of Southern Belle and Georgia Boy in Atlanta, Georgia, where the food is built with theatrical instinct and a disciplined frame. The plates carry inventive flavor combinations, trademark whimsy, culinary humor, and a sharp eye for presentation. In Atlanta, Joey Ward has made that mix legible as a kitchen style: playful, but controlled; expressive, but technically tight.
The Climb
Training at the Culinary Institute of America gave Joey Ward a base in precision and range that later showed up in the work. From 2013, he stepped into the Head Chef role at Gunshow in Atlanta, a position that put him in one of the city’s most closely watched kitchens. There, the balance of surprise and structure became clearer in the food, with wit held inside rigor and imagination kept under control. That early stretch pointed to the shape of the cook he would become: playful without slipping into casual, and polished without hardening into stiffness. Today, Joey is Executive Chef and owner of Southern Belle and Georgia Boy.
Today
At Southern Belle and Georgia Boy, Ward holds both kitchen and ownership responsibilities, and that combination keeps the work rooted in Atlanta. The cooking still leans on the traits that first drew attention: inventive flavor combinations, a measured sense of humor, and plating that treats each dish as a composition. In Joey Ward’s hands, the dining room gets a conversation between idea and execution, where whimsy is calibrated and presentation carries as much intention as taste. The result reads as personal and identifiable, shaped by contrast and by the perspective of an owner working inside his own system.
Signature
Joey Ward's signature dishes include Chocolate and Muscadine, Wagyu Tartare, and Memories of Summer. The names show the range of the work: richness, elegance, and a poetic edge that leaves an impression. Familiar references are nudged slightly off center, then resolved into dishes that feel vivid and specific. At Southern Belle and Georgia Boy, those plates help define the house language, joining flavor, idea, and presentation into one line of expression.
Recognition
Joey Ward's honors include James Beard Award. That recognition sits alongside the attention his cooking has drawn for pairing technical control with personality. In a field full of ambition, his work is notable for the way precision and surprise are held together in the same kitchen voice.
Profile updated July 2026
FAQ
Asked of Joey
What is Joey Ward's current role?
As of 2026, Joey Ward is Executive Chef and Owner.
Where did Joey Ward train or study?
Joey Ward trained at Culinary Institute of America.
What recognition has Joey Ward received?
James Beard Award.
