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I am anchor
Meet the Chef: The VIG’s Justin Woodard
Chef Justin has loved cooking since a young age
Posted
Cooking has always been a part of who I am, it’s more than a job, it’s my life. You get to have fun, be creative, be loud, high five your staff and do all it again the next day. Every day is different, and every day presents new challenges. It’s never the same!”
Justin Woodard
Independent Newsmedia
Name: Justin Woodard
Occupation: Corporate Executive Chef
Name/address/location of restaurant: The VIG Restaurants operated by Genuine Concepts 4214 E. Indian School Road/The VIG 10199 E. Bell Road
How long have you been in business? Professionally for about 12 years.
Briefly describe your business/services offered: Elevated dining experience that serves contemporary, traditional American fare.
What made you choose this line of work and why is it important or interesting to you? From a very young age I LOVED to cook. I was always in the kitchen watching my mother and grandmother cook either sitting on the counter or helping clean up. Cooking has always been a part of who I am, it’s more than a job, it’s my life. You get to have fun, be creative, be loud, high five your staff and do all it again the next day. Every day is different, and every day presents new challenges. It’s never the same!
At the end of the day, what brings you the most joy or is the most rewarding aspect of your job? Being able to put something edible on a plate that makes people happy is incredibly rewarding as it is challenging. You need that balance to keep you motivated and always chasing that perfect plate.
What separates you from your competition? My commitment and loyalty to my profession led me down a very different road than most chefs I think. I don’t fear change, but I fear mediocrity. I humbly approach each day the same with a fresh set of open and willing eyes and ears. I believe all those things keep me grounded and focused.
Where are you from? I was born and raised in Seattle, Washington. I relocated to Scottsdale, Arizona with my parents when I was around 11-12 years old.
Who was the biggest influence in your life? My grandmother has always been my biggest influence personally and professionally.
What advice would you give to someone who wants to be a chef or in the restaurant industry? Be patient. Listen and be willing to learn from anyone and everyone regardless of where you’ve been and what you’ve seen.
