Matt Welsch was born and raised in the hills and hollers of the heart of Appalachia. A childhood exploring the deep woods surrounding the farm he grew up on led to a life exploring new horizons worldwide.

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Welsch has traveled extensively throughout the States and surveyed several overseas destinations, including Ireland, Europe, Japan, the Dominican Republic, and Paris. Throughout his journeys, Welsch has sought ways to share his experiences: the written word, photography, and now, the plates in his restaurant. Over ten years ago, Chef Welsch became one of West Virginia’s prodigals, returning home after several years cooking in the American Rockies punctuated by a year-long deep dive into the culinary scene of modern-day America from the back of his motorcycle -- a culinary travel blog called, the Vagabond Chef.

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Back on the banks of the Ohio River, Welsch founded his restaurant, Vagabond Kitchen, to share the flavors he found on the road and celebrate roots and home. Vagabond Kitchen is dedicated to “handcrafted food rooted in the local community,” serving up high-end Appalachian comfort food -- bringing the spirit of the past to a modern plate.

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Chef Welsch and the Vagabond Kitchen are a beacon for the reinvention of beautiful downtown Wheeling and participate in statewide discourse about the future of the local economy and cuisine. In 2018, Chef Welsch founded the group WV Cooks, a loose-nit conglomeration of culinary passions sourced from across the state. They have worked together on various dinners, speaking engagements, and tastings, championing the talent within the state. Since 2021 Chef Welsch has served as one of the first WV Tourism Chef Ambassadors, furthering his goals to promote the flavors and culture of WV to a greater audience.

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In 2023 Chef Welsch became the Executive Chef of West Virginia State Parks and began working with the West Virginia Food & Farm Coalition promoting WV-Made Value-Added Products -- two new ways he gets to celebrate his love of good food and his Appalachian culture.