1995
2000
2005
2010
2015
2020
1999 Graduated from West Virginia State University
2001 Graduated from the Culinary Institute of America ( CIA ) in Hyde Park , NY
2002 Graduated from CIA Greystone in Napa Valley , CA
2002 Became Pastry Chef at the Biltmore Estates in Asheville , NC
2006 Moved back to Charleston
2007 Became executive chef at the University of Charleston
2010 Became corporate chef at Buzz Food Service
2011 Married wife , Carrie
2020 Opened Barkadas Restaurant , The Pitch Sports Bar & Grill and 1010 Bridge Restaurant
2023 James Beard Nomination for Best Chef of the Southeast
“ I try to contribute to everything I can — causes that I believe in and causes that better our community . Community , for me , is the most important thing we have in West Virginia .”
With determination , humility and a sense of humor , Smith strives to create a flawless culinary experience .
“ The greatest obstacle I have faced is overcoming the reputation of chefs that many people know . The work hard , play hard mentality ; the angry , arrogant persona ,” Smith says . “ I focus on mental health , coaching , mentoring and constantly evolving my leadership style .”
Along his continual quest for knowledge and strong desire for personal development , Smith credits his mentors and family for helping him achieve the success he enjoys today .
“ I ’ ve been very lucky to have numerous mentors throughout my career beginning in culinary school at the Culinary Institute of America , Hyde Park and Greystone ,” says Smith . “ Additionally , my grandfather taught me how to cook and modeled a zest for life ; my dad taught me how to be a coach and an impactful team member ; my mom , being the first female partner of her law firm , taught me that it doesn ’ t matter who you are , you can do anything you put your mind to if you work hard and know your craft ; and my wife taught me that unconditional love , partnership and support allow you to be the best version of yourself .”
Smith ’ s hard-earned success has come with many admirable accolades . Most recently he was named a finalist for the James Beard Award for Best Chef of the Southeast , which he considers one of his greatest professional achievements .
Smith may have a demanding sched - ule , but he makes ample time to work toward a better West Virginia .
“ There are many organizations I partner with and contribute to . Among those are the Heart Association of West Virginia , the West Virginia Cancer Association , local schools , the CAMC foundation , FestivALL , Thomas Health Foundation , WVU Medicine , the University of Charleston and West Virginia State University ,” says Smith . “ I am also passionate about the Covenant House Chef ’ s Challenge where I help in organizing and orchestrating the chef ’ s dinner . I serve on the board of the Ronald Mc- Donald House and the Capitol Market , and I work side by side with the West Virginia Department of Tourism to help move the state forward .”
The chef actively seeks out opportunities to give back .
“ I try to contribute to everything I can — causes that I believe in and causes that better our community . Community , for me , is the most important thing we have in West Virginia ,” Smith says . “ Supporting our community and having the community ’ s support is beneficial for everyone .”
West Virginia is near and dear to the chef ’ s heart , and he is dedicated to raising the Mountain State up , one dish at a time .
“ I have been fortunate to travel to some of the best places in the country and cook there . Nowhere felt like home ,” says Smith . “ The hospitality and community are unmatchable . It takes all of us to continue to make West Virginia the best it can be . When we work together , we can continue to make it a wonderful place to call home .” •
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