Dedman Alumnus Matthew Swezey Earns MICHELIN Guide Recognition with Black Radish

Matthew Swezey, a 2012 graduate of Florida State University’s Dedman College of Hospitality, is the executive chef and co-owner of Black Radish in Tallahassee. In July, the restaurant was selected for inclusion in the 2026 MICHELIN Guide. 

From Dedman to Black Radish 

Swezey graduated in fall 2012 with a bachelor’s degree in hospitality management. After college, he managed campus restaurants and catering operations before moving into Tallahassee’s independent restaurant scene. 

In 2022, Swezey partnered with fellow Dedman College alumnus Jesse Edmunds to open Black Radish. The contemporary, vegetable-focused restaurant serves hyper-seasonal, shareable dishes made with locally sourced ingredients. Its menu features handmade pastas and mostly vegetarian or vegan offerings, along with select seafood and meat dishes. 

What MICHELIN Selection Means

The recognition places Black Radish among the restaurants recommended by MICHELIN’s anonymous inspectors. Although the designation is distinct from receiving a MICHELIN Star, it means inspectors determined that the restaurant offers a dining experience worthy of inclusion in the Guide. Selected restaurants are evaluated using the same criteria applied throughout the MICHELIN inspection process.

MICHELIN’s review highlights the restaurant’s seasonal approach, shared plates, crispy bubble potatoes, and house-made pastas. The menu places vegetables and fresh ingredients at the center while offering options for a range of diners. 

Black Radish’s inclusion in the 2026 MICHELIN Guide marks an important achievement for Swezey, Edmunds, and their team. It also gives the Dedman College another reason to celebrate the work of its alumni and their contributions to Tallahassee’s hospitality community.