Matt Wallace of Black Sheep on Boundary
Chef Matt Wallace
Matt Wallace was born and raised outside of Atlanta, GA. He left a hospital career at 27 to learn how to cook. Food in restaurants had always been captivating for Matt. Like many Southerners, he grew up in a house where food was central to the family culture. He auditioned for and accepted a job at Farm 255 in Athens, GA to work under Matt Palmerlee. There, he learned reverence for ingredients, how to run a kitchen station, and how to cook an egg. After Farm 255, he auditioned for and earned a job on sautee at Atlanta’s Woodfire Grill with Kevin Gillespie and a handful of extraordinary humans. After Kevin left Woodfire to open Gunshow, Matt left and continued learning and working in other restaurants around the Southeast, eventually landing in the Lowcountry of South Carolina. He diligently saved money with the desire to open his own restaurant. In February 2020 (when the world was still normal), he signed a lease for Blacksheep in Beaufort, SC. Before he had a chance to open, Covid 19 shuddered restaurants around the US. With money running out, Blacksheep finally had the chance to open in May of 2020 when Governor McMaster announced restaurants in South Carolina could open at half capacity. The restaurant was then and has continued to be a gathering place for the small Beaufort community. Blacksheep operated as a reservation-only, dinner-only restaurant until mid 2024. It has since transitioned to a luncheonette and wine shop concept offering more casual dining experiences for those seeking more unique dining.