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I’m Meghann Ward, a Boston based chef with a love and talent for bringing beautiful food and hospitality to your home.
I fell in love with cooking for people over 15 years ago when I decided to quit my job in healthcare and join the team at Radius in Boston. Since then, I have honed my skills working at Michelin Starred restaurants in San Francisco, headed up James Beard award-winning restaurants Boston and Maine, and eventually opened my own space (Best of Boston 2017 & 2018). Now I want to bring my passion for fresh, local, seasonal food to you and your family.
Let me take the cooking off your plate.
Whether you’re interested in incorporating more vegetables in your diet, eating more sustainably, or looking to lose weight, we’ll work together to design menus that are tailored to your family’s lifestyle and goals.
If your family has some picky eaters, I am happy to accommodate. If your family wants simple, homemade comfort food you’ve found the right chef. I’m confident working with any specialty diets (including but not limited to vegan, gluten-free, dairy-free, low sodium, paleo, keto, etc).
“Meghann Ward has been a force in the Boston restaurant community for over a decade. I first met her when she was working at Radius. I was always so impressed with her food that I introduced her to my business partner Ken Oringer as a candidate to run Earth at Hidden Pond. After a few seasons there, we were lucky enough to have Meghann join the family at Coppa as the Chef. While with us we were able to grow sales and I won a James Beard Award for Coppa with her helming the kitchen.
She has had a lasting impression on all of the cooks she has mentored and makes food that I crave.”
- Jaime Bissonnette (Chef/Partner, Little Donkey, Coppa & Toro)
“We have been unrepentant fans of Meghann’s cooking for, it’s shocking to say, almost 20 years. We’ve followed her path from coast to coast. She was an integral part of an all-star team at Radius Boston back in the day, before globetrotting hither and yon. We made our way to Flour + Water in San Francisco, where she and Kev made some of the best pizzas and pastas we’ve ever had. Then up to Maine to enjoy her food at Earth. After that, her time at Coppa was unforgettable and Tapestry was one of our favorites.
Everywhere she goes, she and her food, simply make people happy. The hallmark of her cooking is always easy seasonality, fully articulated flavors, and intelligence without pretension. She is a joy to know and she remains a force in our industry.”
- Joanne Chang and Christopher Myers (Flour, Myers & Chang)
Every meal should make you feel good.
Some days feeling good comes in the form of a handmade pasta dish and other days feeling good is a Thai chicken soup to ease your stress. Wherever your food goals, passions, and cravings come from, my extensive cooking and traveling background can deliver tailor made dishes to suit your palate, nutritional requirements, and life.
To me, the joy of eating and feeding others is truly the most important thing about cooking.
Having an idea for a great meal still gets me up early in the morning. It is all the more satisfying when the meals we eat fully nourish our bodies and are sourced as responsibly as possible.