Joey Ward
Gunshow | Atlanta
FEBRUARY 2018
Inspired by Julia, Jacques, Justin, and Yan on TV, along with his grandfather, a former cook for the U.S. Navy, Joey Ward embarked on his culinary career in high school. He worked with mentor and Master Chef Kevin Walker at Atlanta’s Cherokee Town and Country Club, learning leadership, finding an outlet for his artistic bent, and showing an uncompromising dedication to the craft––Ward even missed his high school prom because he had to work sauté.
Ward continued his education at the Culinary Institute of American and returned to Atlanta after graduation for a sous chef role at the St. Regis. Next, he worked for another formative mentor, Kevin Gillespie, at Woodfire Grill. After two years with Gillespie’s, Ward took over as executive chef of decidedly Southern H. Harper Station. Something more fitting for Ward’s creative streak was just around the corner.
In 2013, Gillespie tapped Ward as chef de cuisine of his anything-goes dim sum concept, Gunshow. Ward has since taken over as executive chef—or more accurately captain of the pirate ship that is service at Gunshow, where chicken and waffles might share a table with tropical crudos and Korean-style ribs. For his work, Ward earned Zagat’s “30 Under 30” in 2014. Gunshow was named one of Esquire’s “Best New Restaurants 2014.” Ward was a national Eater “Young Guns” semi-finalist in 2015, the same year Gunshow landed on Eater’s “38 Essential Restaurants in America.
