Chef Scot Woods

Scot Woods

Biography

Chef Scot Woods has been a full time professor at GBC since 2013. After spending many years working in Toronto’s top restaurants (JOV Bistro, Senses, Avalon, Chiado and Canoe), Scot travelled to San Franciso to work with several of America’s  Best, including Gary Danko, Syvan Portay and Ron Segal. Finally after a brief time in the Kitchen’s of Alain Ducasse NYC, he returned to Toronto to head his own kitchens and eventually opening his own restaurant Lucien. Chef Scot Woods Garnered numerous accolades including “Best Restaurant in Toronto” – Toronto Life, “Best New Chef” – Globe and Mail and “Top Ten Restaurants in Canada” – EnRoute Magazine and was featured in several publications including Bon Appetite Magazine.

As an Honours graduate of George Brown College, Chef Woods returned to George Brown to teach numerous part time classes before becoming a Full time Culinary Professor in 2013. Currently you will find him teaching Culinary Foundations, Essentials, Concepts, Proncipals, Café Production, Food Theory and Essential Flavours for the Modern Kitchen. Chef Woods has also been an integral part in the the continued development of many of these and other up-coming courses within the college.

When not at the College, Chef Woods is often working with many of the city’s culinary leaders including Sushi Kaji, Kaseki Sakura, Alinea, The Healthy Butcher, Tosho Knife Arts, Richmond Station, Adamson’s BBQ and Cherry Street BBQ. He believes it is vital to keep touch with current culinary trends in order to refine his skills and those of his students.

Academic Credentials

Culinary Management (Honours), 1998

Areas Of Specialization

Culinary Foundations

Culinary Essentials

Culinary Principles

Culinary Concepts

Café Production

Food Theory I  and II

Essential Flavours of the Modern Kitchen

Food of the World

Areas Of Expertise

Knife skills and Sharpening

French Cuisine

Japanese Cuisine

Contemporary Cooking Techniques

Preserving

Charcuterie

Butchery

Small Restaurant Start-up and Management

Recipe testing and development

Food and Street Photography

Career Highlights

Sous Chef at one of Toronto’s only 5 star restaurants Avalon, with Chef Chris MacDonald – 2000 - 2002Chef de Partie San Fransisco working with several of America’s best: Gary Danko, Sylvan Portay and Ron Segal – 2002-2004My time with the Alain Ducasse Group at Essex House in NY – 2004 - 2005Working with Chef Mitsuhiro Kaji at Sushi Kaji – 2006 - 2007My month long stage with Grant Achatz and his team at Alinea in Chicago - 2007Opening my own restaurant and becoming recognized as the Top Restaurant in Toronto (Toronto Life), One of the best Chef’s in Canada (Globe and Mail) and being recognized at on of the top 10 restaurants in Canada (Enroute Magazine) along with a feature in Bon Appetite Magazine – 2007 - 2012

Other Activities

I stage regularly with culinary professionals and restaurants throughout the city. Richmond Station, Adamson’s BBQ, Cherry Street BBQ, Creemore Kitchen and Tosho Knife Arts. I also assist my wife with recipe development, writing and food photography with clients such as Walmart, McCormicks, Splenda, The Ontario Grain Board to name a few

Awards

Best New Chef Toronto – Globe and Mail 2007Best New Restaurant – Lucien – Toronto Life 2008Canada’s Best Restaurants – Lucien – EnROute Magazine 2009