Suffering the fate of the majority of new restaurants, Woods was forced to close his St. Louis restaurant, then relocating to Chicago in 1979. Some restaurants he's worked since include the Covenant Club, Dileo’s, Max & Benny’s, Great Godfrey Daniel’s and Kenny’s Ribs - serving as executive chef - and launching new locations for the chain. He also attended the Oakton Hotel & Restaurant Management school in Des Plaines, IL

In 2001, Woods acquired a struggling Chicago restaurant called Smokin’ Woody’s (4160 N. Lincoln Ave., Chicago). After his hard work & personal touch resulted in a successful turnaround, he then opened his first Calvin’s BBQ in July 2005.

Chef Woods attributes his success to a simple philosophy: Fresh, wholesome, spice it up and keep it new. And, he adds, "if you don’t really like people, you’re in the wrong business." Woods says "family style" is both a way of cooking and a way of life: he has 5 kids, 9 grand children and one great-grandchild.

Next up: A soon-to-be-launched line of food products, beginning with his signature "Strictly Hickory" Original Recipe BBQ Sauce.