‘Vagabond Chef’ Matt Welsch Named Executive Chef for W.Va. Parks
Emma Delk Trending
WHEELING -- Matt Welsch finds the West Virginia state park system similar to the kitchen at his restaurant, The Vagabond Kitchen in downtown Wheeling. Both are a "close-knit family" where "people of all different backgrounds come together to do what they love."
As the new executive chef of West Virginia state parks, Welsch is thrilled to become part of the "family" of the state parks system while helping food and beverage establishments across the state "get the tools to be the best they can be."
These tools include sharing his knowledge from opening and owning the Vagabond Chef and more than a decade of experience working in kitchens across the country.
Though he was only appointed in April, Welsch has already visited four state parks he will work with. During these initial visits, Welsch explained that he is "building a profile of the parks," including learning their strengths and weaknesses and "opportunities and threats."
While meeting with staff, Welsch said he emphasized that he was not there to "be a disciplinarian" and instead wants to work with them to "make the best better."
"Employees see this big tattooed guy on a motorcycle come in, and they're like 'Oh no, are we in trouble?'" said Welsch. "I actually had someone ask me that at one point, and I told him 'No, no, no, it's not about that at all.'"
Welsch hopes he can provide restaurants a "morale boost" by showing staff that someone is "in their corner" with the resources and support to "prop them up." Welsch added that so far, he has been playing up "the celebrity chef angle" by offering staff a new set of eyes and some training alongside his unique perspective as a chef.
The state park visitations will continue for Welsch every year in the position. One of the stipulations of the part-time role is that he must visit each of the 10 state parks with beverage and dining establishments at least once a year. Beyond the visitations, Welsch will also attend special events such as Farm to Table and West Virginia Hunting and Fishing Days.
Welsch added he has learned through his prior participation in events such as Farm to Table that experiences with food can create "core memories" for those who attend. However, with only 60 people able to attend a Farm to Table event, he wants to capture those special moments to then share them with more people.
Beyond visiting various state parks, Welsch explained that he is currently "pulling out all the stops" to help the restaurants because "everyone's hurting for workers." He added that in the industry, many restaurants are at a point where "everyone's spread too thin and working really hard."
On how he will increase employment, Welsch said he has already filled a page and a half with different ideas.
His main strategy is a marketing campaign that will target people who enjoy the lifestyle of the state parks. Emphasizing West Virginia state park activities like mountain biking, zip-lining and rock climbing will attract potential employees, who can then be "taught the skills they need to work in the restaurants," explained Welsch.
On the culinary side, what Welsch wants to bring to the table at these restaurants is "dishes that honor the past," meaning traditional West Virginia food staples on the menu. Welsch explained that with these food recommendations, he is not going to go as "avant-garde" as he would serve them at his restaurants.
"When we do a traditional soup beans dish at Vagabond, for example, we put all these great garnishes on it like pickled jalapenos, red onions, candied bacon and cornbread dust," said Welsch. "At the parks, we would instead opt for a more traditional soup beans with minced raw onion, a more conventional garnish, and a piece of cornbread on the side."
With great variety in the dining establishments Welsch will be working with, from concession stands to golf course restaurants, he finds the position the perfect opportunity to build a "unified taste" across the state parks while letting each establishment remain "a separate entity."
"I've already submitted and been approved for a survey that will be given out to all the parks' guests to give us a better idea of what they're looking for," added Welsch. "It's important to have that conversation with customers to see what kind of food they want."
Born and raised in West Virginia, Welch is excited to amplify "what is great about our state" through his work at the parks while raising the "morale and pride of people in it."
"I believe we have a lot of things to be proud of as a state, I mean, we've worked our butts off for generations to get where we are now," said Welsch. "It's important now to keep working just like all that construction work in downtown Wheeling while keeping in mind that the negativity doesn't do anyone any good."
This pride in the state and "Appalachian flair" are why Matt Welsch was chosen for the role, according to Chief Deputy of WV State Parks Paul Redford. He cited Welsch's "knowledge base" and "passion for West Virginia and food" as key factors why he got the position.
"We have some great food and beverage directors out there who are operating our restaurants, so what Matt is going to do is take it to the next level," explained Redford. "Our goal is to create a great experience at our parks where people feel that they don't have to try to leave the park to find quality food service options."
He added that guests at parks are seeking out a regional local flair, which he believes Welsch provides from his standpoint as a West Virginia native who is invested in taking West Virginia to the next level.
"To now have the clout of being able to say I'm the executive chef for all the parks is a great tool to use while fulfilling the mission of making our state a better place," added Welsch. "I feel a responsibility now to do my absolute best for the parks and the state."
Welsch acknowledges certain objectives, such as cultivating an overall flavor for the parks, are more long-term goals, but he sees "fantastic possibilities" for the state parks and the state as a whole.
"I like to say there are a lot of beautiful places in the world, and West Virginia is one of them, but sometimes our marketing misses out on that," said Welsch. "I've never tried to claim any special greatness for myself, I just want to add my voice to a chorus of voices that are singing a really great song about the state."