When guests step into The Harth, they’re greeted with the warmth of Southern hospitality wrapped in a contemporary dining experience. At the helm is Chef Ryan Matthews, whose roots run deep in Alabama soil, with a culinary journey that began in family kitchens and has now blossomed into one of the region’s most exciting new dining destinations.
“I grew up cooking with both of my grandmothers,” says Matthews. “They had different styles, but the common thread was that food brought people together. That’s where it started for me.” Early inspiration also came from legendary New Orleans chef Paul Prudhomme, whose bold, soulful approach to Southern cuisine proved that regional food could stand proudly on the national stage. By the age of 15, Matthews was already working in a professional kitchen, sharpening skills that would shape his future career.
At The Harth, his vision is clear: Southern flavors reimagined with modern technique. “I’d describe our concept as comfort and surprise,” he says. “You’ll recognize the flavors—cornbread, fresh vegetables, slow-cooked meats—but the way we prepare and present them brings something new to the table. It’s approachable, but with layers of creativity.”
While the menu evolves, one constant is the emphasis on quality ingredients. Some of the restaurant’s meats are sourced locally, reinforcing the connection between Southern cooking and the region itself. “It’s important to me that what we serve represents where we are,” he says. “Using local purveyors when possible adds authenticity and gives our guests a real sense of place.”
Though The Harth is located inside a hotel, the restaurant was designed to feel like a gathering place for both locals and travelers. “Visitors want an authentic taste of the South, and locals want a place they can return to again and again. We try to be both by keeping the experience warm, inviting, and never cookie-cutter,” he says.
For the chef, the most rewarding part of leading The Harth has been building a kitchen culture that values creativity and teamwork. “Seeing young cooks take ownership of their craft, watching a dish evolve from an idea to something that excites a guest—that’s why I love what I do.”
Looking ahead, diners can expect The Harth’s menu to continue evolving, offering lighter dishes in the warmer months and heartier comfort food when the weather cools. Plans for chef’s table dinners and special events are also in the works, giving guests a more intimate glimpse into the kitchen’s creativity.
At its core, The Harth is a reflection of its chef’s journey—rooted in Alabama traditions, inspired by culinary legends, and brought to life through a modern lens. It’s Southern food for today, crafted with heart
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