Billy Woods: Broke but Not Broken—A Chef’s Journey into the Wilderness and Back into the Kitchen

Billy Woods is the visionary founder of Canyons and Chefs, where he seamlessly blends his passions for gourmet cuisine and earth sciences to create curated outdoor explorations across Colorado and Arizona. Drawing from Michelin-starred kitchens, research, and entrepreneurship, Billy shapes the future of food and adventure travel..

Billy’s journey began in the bustling kitchens of Gunnison, Colorado, where he worked his way up from prep cook to head cook at an upscale steakhouse during his undergraduate studies at Western Colorado University. Earning dual degrees in Business Management and Clinical Psychology, he further honed his culinary craft at the Keystone Culinary Institute, later working in some of the world’s most celebrated restaurants including The French Laundry in Yountville, CA, and Tarbell’s in Phoenix, AZ. His experience in multiple James Beard Award-winning and Michelin-starred establishments laid a foundation of excellence and innovation in the culinary arts.

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Driven by relentless curiosity, Billy pivoted from fine dining to the sciences, earning a Master of Science in Geology from Northern Arizona University. This unique combination of expertise inspired him to launch a geology-focused guided hiking outfitter, which soon evolved into the integrated adventure and culinary enterprise now known as Canyons and Chefs. Under Billy’s leadership, the company has become renowned for curating unforgettable journeys that unite gourmet wilderness dining with expert-led exploration of breathtaking landscapes.

Billy is also a sought-after speaker and educator, frequently sharing his insights on the intersection of food, science, and adventure at industry events and in media features. His story of resilience, overcoming personal challenges, excelling in graduate studies, and pioneering a new industry niche, has inspired audiences and peers alike.

Today, Billy resides in Colorado with his wife and three sons, continuing to push the boundaries of what’s possible when culinary artistry meets the great outdoors. His commitment to innovation, and guest experience cements his reputation as a trusted leader in both the culinary and adventure travel industries.