With over 15+ years of experience in the culinary industry, this Oakland native is delivering big, bold Pan-African & Caribbean flavors with every dish he makes.

Chef Woods is a graduate of the esteemed Le Cordon Bleu Culinary Academy. he has held positions at some of the top restaurants in the Bay Area including Zuni Cafe, Delfina, Plum, and Gather. He even spent time at London's three Michelin-starred Fat Duck and two Michelin-starred Ledbury in Notting Hill.

Most recently, he was working as the Chef De Cuisine at Oakland's Tribune Tavern. The pandemic proved to be an important catalyst in Chef Woods' journey. It was during this uncertain time that he went from just chef to chef, to entrepreneur & owner with the opening of The Bussdown (which we've rebranded to Bussdown Delivery), & Grits, and now Too Much Sauce.

Chef Woods has been featured in numerous publications including Forbes, Thrillest, Eater SF and the SF Chronicle, as well as having been on the first-ever black history episode of "Chopped" on the the Food Network.

With boundless creativity, love of good food, and an undeniable passion for the vibrant cuisine and culture of the African Diaspora, Chef Woods is excited to be cooking the food he loves for the Oakland community.