About Matthew Raiford
A chef, horticulturist, and owner of Gilliard Farms, Matthew Raiford grew up “breaking the dirt, raising hogs and chickens, and rarely going to a grocery store.”
His 2021 cookbook Bress ‘n’ Nyam—“Bless and Eat” in the English-based creole of the Gullah Geechee people of the Carolina, Georgia, and northern Florida coasts—pays tribute to the land, food, and heritage that has nurtured his family for seven generations. A 2018 semifinalist in the James Beard Awards Best Chef in the Southeast category, Raiford has been featured in the New York Times, Bon Appetit, and Southern Living.
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