Matt Welsch, Board Director, shapes Root to Table’s initiatives to promote Appalachian cuisine and culinary culture. As Executive Chef and Owner of The Vagabond Kitchen in Wheeling, WV, Matt leads community engagement through food events and culinary collaborations. He founded WV Cooks to connect chefs statewide and serves as one of the first WV Tourism Chef Ambassadors. Matt’s recent roles as Executive Chef of WV State Parks and with the WV Food & Farm Coalition highlight his commitment to local products and food culture. He advances Root to Table’s mission by leveraging his network and advocacy for regional cuisine. Matt is in his second year as a Board Director for Root to Table, expanding our reach in West Virginia.
