83 Millennium - Twenty-fourth Edition HOSPITALITY AND LEISURE Mr. Kirwan is the chef and owner of Daisy’s at Tredegar, a restaurant he opened in 2025. It operates seven days a week, offering breakfast and lunch on weekdays and brunch on weekends. The restaurant also offers dinner service through catering, private dining and happy hour buyouts. This venture marks Mr. Kirwan’s first, in which he primarily handles ownership responsibilities, including day-to-day general management and booking logistics. He also manages high-volume catering operations. Additionally, Mr. Kirwan owns HomePlate, a private in-home dining and catering venue that turns clients’ homes into restaurants for the evening. Between both businesses, he can handle events ranging from intimate gatherings of 25 to largescale galas of 300. The enterprise also manages several cafeterias serving such American staples as sandwiches, salads and weekend brunch. While his current restaurant has a fast-casual feel, Mr. Kirwan’s professional background is rooted in French and Italian cuisine. Since his days at the Country Club of Virginia, he has advanced through sous chef roles in Richmond and New York City. He then served as the executive chef at Grisette Restaurant, the chef at The Roosevelt and the executive chef at The Shaved Duck, all in Richmond. Mr. Kirwan’s background consists of handson training. He learned that school was not his strong suit; instead, he found that the kitchen environment reflected the same disciplines that attracted him to music and sports. This included its emphasis on creativity, teamwork and camaraderie. His familiarity with the culinary industry made his transition into professional cooking feel natural. Mr. Kirwan is a diligent worker who is embracing new opportunities. He leads by example and aims to ensure that those with whom he collaborates and serves enjoy a positive experience. While he might be a celebrated chef in Richmond, Virginia, Matt Kirwan’s culinary career began humbly. At 16, the Country Club of Virginia hired him to cook burgers, hot dogs and chicken sandwiches at the ninth hole. However, he adapted quickly and continued to earn opportunities for advancement. This initial entry into the industry built a firm foundation for future executive chef roles and entrepreneurship. MATT KIRWAN OWNER, CHEF Daisy’s at Tredegar Richmond, VA
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