Chef Brittany Woody, a proud Detroit native, has been enamored with the culinary arts since the age of 13. Her greatest inspiration is her great grandmother — cooking and gardening together was the most fulfilling experience of her childhood. That early love for food drove her to ultimately pursue a Culinary Arts degree from the Art Institute of Michigan, and she has never looked back.
With over 15 years of professional culinary experience, Chef Brittany’s journey has taken her through notable kitchens including Olga’s Kitchen, Bonefish Grill, Maggiano’s, and the Fox Theater in Downtown Detroit. A defining chapter of her career unfolded at Sweet Lorraine’s, where she progressed from line cook to Executive Chef. Her mentors, Lorraine Platman and Brian O’Hair, shaped her leadership philosophy — one rooted in compassion, encouragement, and pushing beyond comfort zones.
Chef Brittany doesn’t believe in boxing herself into a single cuisine. Her approach is broad and intentional — drawing inspiration from Italian, Mediterranean, and Mexican traditions while always exploring new flavors and techniques. Her signature dish, Bourbon Glazed Salmon with blistered tomatoes, creamed spinach, and corn over white rice, reflects her dedication to bold flavors and thoughtful creativity.
What truly inspires her cooking is an understanding of how food can heal the body, and a genuine desire to create a meaningful experience for every person she serves. A certified nutritionist with a Bachelor’s degree in Business (Functional Operations Management), Chef Brittany brings both heart and expertise to every table.
Her most memorable experience as a private chef was catering the book signing of the legendary George Clinton of Parliament Funkadelic — a truly unforgettable moment in her career. In 2021, Brittany relocated to Atlanta, inspired by the pandemic to live life to the fullest. Today, she continues to share her love of food, savoring life’s moments with her family and exploring new experiences with her husband.