the chef
Joey Ward.
A bold cook, quietly obsessed with flavor. Michelin recommended, James Beard semifinalist, and turning his curiosity toward fried chicken with a passport in its pocket.
No. 01 · The Long Story
Joey Ward didn't set out to be a chicken chef. He set out to be a cook who listened to ingredients, spice markets, and the way a Bangkok soi can change how you think about Georgia. Southern Belle is what happens when a chef like that gives fried chicken a passport.
He came up through Sonoma pastry, Decatur classics, and the tasting menu provocations of Gunshow before opening Georgia Boy in 2020. It promptly drew Michelin recognition and a James Beard nomination. The verdict was consistent: this is a chef who can do anything, and the most interesting thing he does is restraint.
Southern Belle is the restraint applied to the bird. A four day brine. A double dredge that's mostly silence. A finish that lets the chicken do the talking, with a sauce flight on the side for the rest of the conversation.
at the pass
"Cook with patience. Plate with intention. Get out of the way."
No. 02 · Before Southern Belle
Where Joey cooked.
- 2012Cyrus, Sonoma CountyPastry line, then fish.
- 2015Cakes & Ale, DecaturSous chef, then exec.
- 2018Gunshow, AtlantaTasting menu provocateur.
- 2020Georgia Boy, Old Fourth WardMichelin recommended. James Beard semifinalist.
- 2024Southern Belle, Marietta StBird, biscuit, world.
philosophy
"Honor the bird the way the South taught us. Then let the rest of the world season the conversation."
Joey Ward
Continue your flight