Chef Woody Back is a graduate of Johnson & Wales University – College of Culinary Arts and Executive Chef at Table & Main in Roswell, Georgia. Prior to Table & Main, Back spent eight years at the Cuban-American restaurant Havana in Norfolk, Virginia, before following his Kentucky roots back to southern food. Back then worked at Coastal Grill in Virginia Beach, Craft in Atlanta, and Holeman and Finch in Eugene, before eventually heading up Table & Main.
In addition to his culinary work, back is also the President of the Roswell Farmers and Artisan Market, and an active member of the Southern Foodways Alliance and the James Beard Foundation. In 2017 Back was awarded the Celebrate the Chef Award by Springer Mountain Farms at the Coalition of Food & Beverage in Georgia for his culinary excellence, consistency in dining experience, and commitment to using fresh and local ingredients.