For fifteen years now, Chef Ed Matthews has been serving outstanding meals based on the products that he finds in the local markets and that his growers and foragers bring to the restaurant. He was serving local and seasonal farm-to-table cuisine long before it became hip. He has been named to Best Chefs America as one of the leading chefs in the United States based on recommendations from other chefs, each year since the program’s inception in 2013.
Just to prove how crazy he is, having no experience in the restaurant business, Ed Matthews bought the failing restaurant One Block West in 2002, launching a second career after working in the metro-DC high tech world since 1986. He has no formal training as a chef, but has cooked all his life and has studied most of the major cuisines of the world.
Ed is a proud Virginian and native of Charlottesville, home to the University of Virginia from which he received a degree in 1984. In 1992, he moved from Northern Virginia to Winchester, which is the hometown of his two grown daughters, both of whom attended UVa.
At UVa, Ed majored in French (or was that beer and women?) and needing to make a living, he enrolled at Texas A&M University and crammed his Master’s of Computer Science degree into 15 months. Then, really needing to make a living, he went to work for IBM, but not being a big company person, he quickly left Big Blue to join the first of several software startups in the metro-DC area.
2002 found Ed restless and bored with the high-tech world and facing an ever increasing commute. After many months of negotiation, he bought One Block West in a fit of insanity and the rest is history.