When a chef’s culinary journey is mirrored by their personal journey, that chef brings more than just amazing food to the table. Chef Kenny Woods has been on both since he was eleven years old. Now in his early twenties, Chef Woods stays mindful of whom and what inspired him as he makes his mark on the Phoenix Culinary scene.
Chef Wood’s culinary skills are “homegrown” in Fox Restaurant Concepts kitchens. Chef Wood’s taste and talent propelled him in just seven years from dishwasher, to prep cook, to cook, to now being the Executive Chef at North in Arcadia. He is the youngest Executive Chef to move up in the ranks at FRC. A graduate of Sahuaro High School, Chef Woods won “Best Teen Chef” in Tucson in 2008 from The Art Institute of Tucson. He went on to receive his associates in Culinary Science from Pima Community College in 2013.
His culinary style expresses his personal dedication to food that nourishes the body and soul. His favorite cuisine is Asian-inspired with clean flavors, such as the Chicken Curry on the Wildflower menu in Tucson. The ingredients include heirloom vegetables, coconut milk, organic curry, and locally sourced chicken, and is creatively crafted without dairy, sugar or grains.
With the solid team of seasoned chefs in the FRC family, Chef Woods has grown up among mentors dedicated to high standards of quality and the love of food. And at the ripe age of 24, Chef Woods has the passion and momentum to create deliciousness in FRC kitchens for many seasons to come.