E.A.T. Courses

Matthew and Tia Raiford are seasoned chefs with deep roots in the culinary world and a shared passion for sustainable farming. Matthew, a sixth-generation farmer, is the owner of Gilliard Farms, which has been in his family since 1874. He is also a James Beard Award semifinalist and author of Bress ‘n’ Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer. His career spans over 30 years, with roles as an executive chef, farm-to-table advocate, and educator. He’s worked in acclaimed kitchens and served as Director of Culinary at the College of Coastal Georgia.Tia Raiford, a Culinary Institute of America alum, also brings over 30 years of experience in the culinary arts. She has worked as an executive chef in renowned restaurants like Oceana and Gramercy Tavern in New York, and even served as Senior Executive Chef at the 2008 Beijing Olympics. Tia’s work in culinary education, particularly with school lunch programs, has impacted the lives of over 100,000 students across the country.Together, Matthew and Tia combine their extensive culinary backgrounds with their commitment to sustainable farming, bringing people closer to the food they eat and sharing the rich history and flavors of their heritage. They now offer immersive culinary experiences and farm-to-table dining at their family farm in Brunswick, Georgia.