Kenny Woods got his start in the kitchen as a young boy, standing on a chair helping his Italian grandmother stir soups for the family. As a teen, he taught himself to cook from watching cooking shows, finding recipes, and taste testing along the way. By 13, he loved cooking and knew he wanted to be a chef. From dishwasher, to prep cook, to sous chef by the age of 19, Kenny has been developing his craft throughout his life. He was executive chef at North in Arcadia, Arizona, where he started hosting community dinners consisting of several creative courses using local, sustainable, and seasonal ingredients. From there, he became executive chef at Flower Child in Scottsdale, Arizona, developing his leadership style to bring out the best in others. Kenny’s philosophy is to believe in the ingredients and showcase them with integrity, while loving the process, so food sustains its living energy and the care of those who prepare it. Kenny supports local communities and farmers and creates meals with the hope of inspiring guests to cook simply prepared, delicious meals at home. Instagram