John Woods

It all started way back when I was a kid... watching my father create and being his guinea pig. He made such great tasting stuff! First job... toastmaker/dishwasher/potato-peeler at the ripe young age of 12.(Muffi's Breakfast house in Seabrook) From there I went on to work in the corporate circuit honing my skills but searching for the creative release that is just not available in most large company situations. I took a 5 year vacation in the Air Force where I lived in Europe for 2 of those years. Yeah, I learned to like warm beer and roast beef flavor potato chips. It was an eye opener to say the least. I was enamored by europe and its many different cultures. When my buddies were out clubbing, I was out at the local pub chatting up owners for their best bangers and mash recipe or off to some middle eastern hooka/fez spot sitting on pillows and trying to bellydance. (Only after a few pints mind you)

When I came back to the US, I returned with a new outlook on life. My travels had made me feel somehow smaller yet more understanding of the possibilities in life. Upon returning I immediately moved to Tempe, Az. Back in the brewpub atmosphere, I was noticed by one of my mentors and I was allowed to do a special now and then. I was hooked. It was my name on the plate and I knew it. From there I moved to Boulder Colorado to work in an ever so cool and liberal hippie town where if you believe, the possiblilties are endless. I believed, and I was made Executive Chef at En Vie. Although still honing my fine dining skills I was spellbound with the ability to create and make people happy. From EnVie I moved on across the street to Emiliannas. Shoulder to shoulder with how do you say....."chefs with papers" and they were proud to tell you how much they paid [for school] and how much they knew. Well paper is great, but how do you react when you have to push out 20 tickets in the next 18 minutes and still make it taste right /look good? How DO they teach that in school? Hrumph.

From there I was offered another corporate position for "good money" (If I only knew that salary isn't far off from slave) The best thing about corporate is that you learn how to squeeze blood from a stone in "numbers" terminology. So numbers and P&L's is was for a few years until I finally was offered a godfather position. Yup, an offer I couldn't refuse. Because I believe. I believe that when I create a kitchen based on integrity and pride, that we will succeed.

Thanks for that Pa.

John Woods