Rising Star Chef Kristin Wood of Russet - Biography
For Ohio-native Kristin Wood, helping out with family dinners was a chore. Baking, on the other hand, soon became a sweet escape. Wood took her young passion for pastry San Francisco, where she attended the California Culinary Academy. After graduating with a pastry arts degree, Kristin moved to Boston for a job at Michael Schlow's Radius, where she met her future husband and chef-partner, Andrew.
The couple soon relocated to Chicago, where Kristin worked on Grant Achatz’s team at Trio and Andrew cooked at Tru. And after having studied in some of America’s top modernist kitchens, the Woods immersed themselves in the opposite side of the culinary spectrum. Moving west, they settled in farm-to-table mecca, Napa Valley, where Kristin worked at Dean & Deluca. The Woods then moved to posts at Quince in San Francisco, solidifying their commitment to sustainability and local sourcing.
Though West Coast cooking had grown to define them, the Woods felt a pull back to the East Coast and family. And Philadelphia was a natural spot to call home with the agricultural bounty of nearby Lancaster County. Before opening Russet, Kristin served as James’s pastry chef. In early 2012, the couple opened BYOB Russet in a restored 1800s townhouse. Sourcing almost exclusively from local farms, practicing whole animal butchery, and preparing to build an apiary in the spring, the Woods are making good food and good stewardship their inseparable mission. For their work, the couple earned the 2013 StarChefs.com Philadelphia Rising Stars Sustainability Award.