Picture a chef-farmer who blends ancestral roots with modern flair, serving up dishes that tell a story—meet Matthew Raiford! A sixth-generation farmer and celebrated chef, Raiford has carved a unique path by reviving Gullah Geechee cuisine at Gilliard Farms in Brunswick, Georgia. His cookbook, Bress 'n' Nyam, meaning 'bless and eat' in Gullah, is a love letter to his heritage, sustainable farming, and the farm-to-table movement.
Raiford’s journey is a vibrant tapestry of soil, sea, and soul, weaving together his Gullah Geechee ancestry with a global culinary perspective. From tending crops on his family’s historic land to earning accolades as a James Beard Award semifinalist, he’s a trailblazer who’s redefining what it means to cook with purpose.
The Roots of a CheFarmer
Born in 1967, Matthew Raiford grew up on Gilliard Farms, a 42-acre organic farm founded in 1874 by his great-great-great-grandfather, Jupiter Gilliard, a freedman. As a child, Raiford learned to farm, fish, and hunt, rarely stepping foot in a grocery store. His early life was steeped in Gullah Geechee traditions, surrounded by family cooking and storytelling. After high school, he vowed never to return, joining the U.S. Army and traveling the world. His military service took him to Germany and the Middle East, where he discovered new flavors that would later shape his cuisine.
Raiford’s pivot to culinary arts began at the Culinary Institute of America in Hyde Park, New York, followed by a certificate in ecological horticulture from UC Santa Cruz’s Center for Agroecology and Sustainable Food Systems. In 2011, his grandmother handed him and his sister, Althea, the deed to Gilliard Farms, urging them to return to farming. This homecoming sparked his mission to honor his heritage through food.
Bress 'n' Nyam and a Culinary Legacy
Raiford’s 2021 cookbook, Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer, is a cornerstone of his legacy. Organized by elements—Earth, Water, Fire, Wind, Nectar, and Spirits—the book features over 100 heirloom recipes, from molasses pound cake to coastal paella. Each dish reflects Gullah Geechee traditions, blending West African, Native American, and Caribbean influences with Raiford’s global travels. His recipes are accessible, using fresh, local ingredients, and tell the story of his family’s seven-generation journey.
Beyond the cookbook, Raiford and his wife, Tia, run Strong Roots 9, a lifestyle brand that includes Zazou, an herbal tea company, and Gullah Geechee Gin, crafted with farm-grown hibiscus. His work extends to The Farmer and the Larder, a Brunswick restaurant that sparked a downtown revival. Raiford’s style is both practical and poetic, rooted in sustainability and community, with a knack for turning simple ingredients into soulful dishes.
As a 2018 James Beard Award semifinalist for Best Chef in the Southeast, Raiford has been featured in The New York Times, Bon Appétit, and Southern Living. His commitment to organic farming and food justice, learned from both his ancestors and academic training, sets him apart as a 'CheFarmer' who nurtures both land and culture.
Why Matthew Raiford Matters
Matthew Raiford’s impact lies in his ability to preserve Gullah Geechee cuisine while making it relevant for today’s food lovers. His work at Gilliard Farms and through Bress 'n' Nyam celebrates Black foodways, challenging stereotypes about Southern cooking. By championing sustainable farming and farm-to-table practices, Raiford inspires chefs and home cooks to reconnect with the land and their roots.
His story is one of resilience, bridging past and present to create a legacy that honors his ancestors while inviting new generations to the table. Raiford’s influence extends beyond Georgia, shaping the global conversation about food, culture, and sustainability.
- Born: 1967, Brunswick, Georgia
- Key Work: Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer (2021)
- Awards: 2018 James Beard Award Semifinalist, Best Chef in the Southeast
- Fun Fact: Raiford’s farm has been organic since 1874, never using chemicals.
Ready to taste history? Grab Bress 'n' Nyam and dive into Matthew Raiford’s soulful Gullah Geechee world!