In 2014 Justin Woodard became Executive Chef of The Vig at McCormick Ranch in Scottsdale, Arizona. In this role, Woodard maximized his time to redefine his passion for southwestern and Asian cuisine. In May of 2016, his hard work and dedication to his craft paid off when he was promoted to Corporate Executive Chef for Genuine Concepts restaurants. In his new role, Woodard focused his attention on utilizing the best of the season’s vegetables and fruits and for all 8 restaurant/bar concepts as well as initiating seasonal menu changes. In his time with Genuine Concepts, he has opened 4 restaurants and developed 3 menus with another 2 in the works. Woodard spent 4 years at the Boulders Resort in Cave Creek, AZ training under chefs, Esteban Colon and Michel Pieton, where he developed a love for southwestern cuisine. He then spent a year training under chef Beau Macmillan at the Sanctuary on Camelback Resort in Paradise Valley, AZ. This is where the love and passion of these two cuisines came together for him.
Woodard has intense culinary memories of his travels through France, Mexico, California, and New York where he ate everything from pata negra and turbot in Paris, to molotes and salbutes in Guadalajara, Mexico. The best meal that Woodard can recall was a 12 course vegetable inspired private dinner at Arpege in Paris, France, hosted by one his professional mentors, Alain Passard.
Woodard, who was born in Seattle but raised in Arizona, attended the prestigious Le Cordon Bleu in Scottsdale where he graduated with honors. He has hosted many private wine and beer dinners for SanTan Brewery, Cartel Coffee and 86’ and Co., just to name a few. He is also a regular participant in Devour Phoenix, Flagstaff Wine and Food Festival, and the Scottsdale Culinary Festival.
Woodard lives in the historic central corridor of Phoenix, Arizona with his 3 children Cameron, Rex and Ryan and 2 corgis Winston and Madeline.