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, Principals, 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 - 2002
Chef de Partie San Fransisco working with several of America’s best: Gary Danko, Sylvan Portay and Ron Segal – 2002-2004
My time with the Alain Ducasse Group at Essex House in NY – 2004 - 2005
Working with Chef Mitsuhiro Kaji at Sushi Kaji – 2006 - 2007
My month long stage with Grant Achatz and his team at Alinea in Chicago - 2007
Opening 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 2007
Best New Restaurant – Lucien – Toronto Life 2008
Canada’s Best Restaurants – Lucien – enRoute Magazine 2009
