Todd Woods, a 20-year culinary and hospitality industry veteran, is executive chef of Oak Steakhouse Raleigh. A member of The Indigo Road team since March of 2015, Woods brings a passion for building relationships with local purveyors and aims to create dishes that highlight seasonal ingredients while complementing popular cuts of Certified Angus Beef®. Woods’ appreciation for local ingredients was strengthened during his six-and-a-half years with Restaurant Nora in Washington D.C. As America’s first certified organic restaurant and a trailblazer of natural cuisine, Restaurant Nora provided Woods with access to various local purveyors and farmers markets, giving him firsthand knowledge of how to best work with organic ingredients – experience that he still incorporates into his menu at Oak Steakhouse. In addition to Restaurant Nora, Woods has worked at restaurants in Asheville, North Carolina, and most recently was the executive chef at The Oak Table in Columbia, South Carolina. He has been featured in Garden & Gun and The Local Palate, as well as had the honor of cooking for multiple James Beard Foundation dinners, including a dinner at the Beard House in New York City. Woods was drawn to the hospitality industry at a young age because of his desire to serve others; a trait that was heavily influenced by his grandmother Sadie, who was a high school cafeteria cook. Her passion for providing for her community through food is something that Woods shares. For Woods, eating a meal together is one of the most intimate experiences that people experience and as executive chef, he has the honor of creating those memorable moments for guests at Oak Steakhouse. A North Carolina native (his hometown is Lenoir, North Carolina), Woods is excited to be back in his home state. In his free time, he enjoys exploring Raleigh, shopping at the North Carolina State Farmers Market, fly fishing, hiking and spending time with his family.