Cornelius Ward’s story begins where the Pacific meets the shore. Born in Kailua, Hawaii, he grew up with food defined by bright citrus, slow-simmered broths, and ingredients so fresh they needed little to shine.
His respect for what the sea and land provide became a career path when Ward attended culinary school at the Art Institute in San Bernardino.
Ward went on to become the Executive Chef at Kona Grill in Denver and then at Catch Steak in Aspen. He provided excellence night after night and honed discipline to coach teams consistently.
After his time as a personal chef in Utah, Ward now serves as executive chef at the Purple Sky Restaurant and Winery. A new destination on the map in Northern Ogden, Purple Sky blends luxury, ambiance, and flavor with thoughtfully sourced local ingredients.
His expertise now colors the menu, blending Hawaii’s instinct for balance, California’s bright, fresh flavors, culinary-school discipline, and leadership shaped in high-end dining in Denver, Aspen, and now Ogden.
The aim isn’t complexity for its own sake, but food that feels clear, thoughtful, and memorable by being seasoned precisely, textured smartly, and executed cleanly.
Ward also created the recently launched Big Kahuna Spice Company, which produces a finishing salt now used on every steak served at Purple Sky.
Purple Sky is a newly written story, and with Ward at the helm, it’s written with purpose—one service, one dish, and one guest at a time. To find out more, visit purpleskywinery.com
Carrot & Ginger Soup
Yield: 4 portions
Ingredients
carrots 680 g, peeled, cut
yellow onion 225 g
fresh ginger, 30 g, peeled and minced
garlic 10 g Minced
unsalted butter 30 g
olive oil 15 g
coconut milk/cream 60 g
lime juice 15 g
ground coriander 1 g
turmeric 1 g
Kosher salt
White pepper
Directions
Melt butter and olive oil in a pot over medium heat. Add onion and garlic. Cook until
translucent.
Add ginger and ground coriander; stir until fragrant.
Add carrots and mix to coat.
Add stock to cover carrots by 2–3 cm. Simmer gently for 20–25 minutes, until tender.
Puree until smooth.
Stir in coconut milk/cream and lime juice. Add turmeric. Adjust seasoning with kosher salt and white pepper as needed.
Garnish: toasted coconut flakes