After making a career switch and jumping into the cooking world blind, chef Meghann Ward started as a line cook at the now closed Radius restaurant in Boston. She spent three years training there, eventually becoming sous chef. She then moved to San Francisco to work at then two Michelin Star restaurant Michael Mina, followed by award winning Flour and Water, where she was a part of the opening crew.
After moving home and a short stint as sous chef at Rialto in Cambridge, Ward and her husband, fellow chef Kevin Walsh, moved to Maine to open Earth at Hidden Pond for James Beard Award-winning chef Ken Oringer. They spent two seasons there, where after she moved on to become Executive Chef at Oringer and Bissionette’s Coppa in Boston.
Ward is a world-traveled chef and hopes to bring eclectic, vegetable-driven food to the Boston dining scene with the opening of Tapestry in the Fenway.