CHEF MICHAEL WOODS
ABOUT:
Chef Michael Woods is part of the next generation of chefs, with strong connections to the land and community and a commitment to create change through food. His Pan African cuisine is making waves in the Bay Area and beyond, with even Forbes taking notice,
“If you haven’t yet tried Pan-African Soul Food, the fine dining Chef Michael Woods [is] here to change that.” (Forbes Dining, April 18, 2021)
“I cannot speak highly enough about Chef Michael and our entire experience!! He was incredibly pleasant to work with and a delight to have in our home. His energy was awesome and he was very flexible and accommodating, it felt like he truly cared that we had a great experience.
Admittingly, I'm a pretty hard critic when it comes to food and I was hesitant to splurge on a private chef after a recent underwhelming experience, but I'm SO glad I did.
He met every single one of my requests and surpassed expectations for the evening. My partner really enjoyed chatting with him as well and everyone LOVED the food!”/Selena E. May 1, 2021
CUISINES:
Cajun/Creole
Classic & New American
Ethiopian
French
Italian
Middle Eastern
Moroccan
Peruvian
Soul Food
Southern Cooking
Vegan & Vegetarian
Cannabis-infused Cuisine
CONTACT:
(510) 299-2426
or use our CONTACT FORM
"OUR FOOD IS RICH IN HISTORY, TRADITION, AND FLAVOR...
WE WANT OUR DINER TO NOT ONLY EXPERIENCE ONE-OF-A-KIND SEASONAL DISHES, WE ALSO WANT TO EDUCATE OUR DINERS ABOUT WHAT THEY EAT AND WHY IT IS SO IMPORTANT TO SOURCE SEASONALLY AND LOCALLY...
IT’S NOT ENOUGH FOR US TO FEED THE COMMUNITY, WE WANT TO TEACH THEM AS WELL.”
BIO:
Chef Michael Woods has worked at some of the Bay Area’s most venerable restaurants including Zuni Cafe, Delfina, Plum, and Gather. He is a graduate of Le Cordon Bleu Culinary Academy and staged at London’s 3 Michelin-starred Fat Duck and Notting Hill two-Michelin-starred Ledbury. Most recently, he was working as the Chef De Cuisine at Tribune Tavern when the pandemic side-tracked his career and opened new doors for Woods. Joining the ranks of other entrepreneurial chefs who reinvented themselves, Chef Woods is currently, a partner at The Bussdown — a takeout and delivery-only restaurant operating in a ghost kitchen at Oakland Food Hall, which has garnered accolades from the likes of Forbes, and the SF Chronicle, where they made the much-touted Thrillist. Offering private dinner parties allows him to continue on the fine dining path he started down and share his “dedication to a very high standard of excellence when it comes to food quality and presentation”.
Influences:
For Oakland native Woods, it’s the food he fell in love with when traveling to New Orleans and the Caribbean. The result: bold flavors that take you on vacation even if you’re eating it at your own dining room table.
the experience:
“Chef Mike is hands down the best young chef in the East Bay!! 1000% Satisfaction! I have followed him and his food for the last 10 years!”. 1/26/2021
“[The food] concept and creation [is] crafted by two of the most passionate chefs currently serving the Bay Area. Their food reflects that passion in spades.” Ryan 1/8/2021
