Executive Chef Todd R Woods took the helm of The Oak Table in the spring of 2015, where his expertise and dedication to local and seasonal cuisine is the impetus behind the modern American menu. Primarily self-taught, Todd studied music at Appalachian State University and worked through college in various kitchens of Boone, NC. Woods moved to Washington DC in 2008 to further his culinary experience. He led the kitchen team at Restaurant Nora in D.C. when it earned accreditation for the first Certified Organic restaurant in the United States, before relocating home to WNC to be Executive Sous Chef at Seven Sows. In Asheville, Woods joined several of Chef Mike Moore’s famous Blind Pig dinner series, and continues with that collaborative and philanthropic spirit in Columbia with the Under the Table Supper Club series at The Oak Table.