October 2014 Issue / Vol. 2, No. 19        The simplicity of life. That's my philosophy on food.


Executive Chef
Michael O'Dowd

Forbes 5-Star/AAA 5-Diamond

October 2014
Chef's Larder

Executive Chef
David Schmidt

Daylight Farms
Half Moon Bay, CA

Licorice Root:
The Chef's New Trend

A Midwinter Night's Dram
by High West Distillery

Moonshine Nation
by Mark Spivak

Che-Ah-Chi: Sedona, AZ

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Synopsis: FOODIES WEST - Executive Chef John Wooters, Tubac Golf Resort, Tubac, Arizona

When John Wooters was growing up, he said he never thought he’d want to be a chef. He described himself as the typical I-want-to-be-a-football-player-kid for years. So the camaraderie of the kitchen, much like a sports team, works particularly well with Wooters’ psyche. Wooters ended up the kitchen through a two-year culinary apprenticeship program funded by the Chef’s Association in Savannah, Georgia. He started apprenticing in the kitchen at Savannah’s Sheraton with Chef Terry Kaminski, who Wooters described as a meticulous old-school European chef. He then worked at Resort at Squaw Creek in North Lake Tahoe, Besaws in Oregon, and for Ciscos for 5 years. He lives on a 37-acre ranch near Tubac and has Hopi Art tattoos.