Chef Winslow (Win) Goodier, CEC, AAC, WCEC is the Executive Chef / Culinary Director for Nuttall’s Store located in Ware Neck, Virginia, a general store that opened in 1868 and has never closed. The store specializes in procuring quality local ingredients throughout the state of Virginia. They have a thriving lunch and deli business as well as a successful meal-to-go program.
Chef Goodier is also the Culinary Director for Ware River Consulting, an Indian Economic Enterprise Small Business and SBA-certified Woman Owned Small Business that provides services to government agencies and Indian Country nationwide.
Chef Goodier is a graduate of Johnson and Wales University with an associate degree in culinary arts and a bachelor’s degree in food service management. Recruited by the Colonial Williamsburg Foundation upon graduation, Chef Goodier has spent the last 35+ years working at various hotels, restaurants, country clubs throughout the state of Virginia. As Culinary Instructor (an ACF Certified Program) for Hermitage Technical Center in Henrico County for 16 years, Chef Goodier won multiple educational awards including the prestigious REB Award, which is a regional educators award for the greater Richmond Virginia area.
As a member of the American Culinary Federation since 1986, Chef Goodier is a certified executive chef since 1994 and member of the American Academy of Chefs since 1997. Twice the recipient of the ACF Presidential Medallion, he served as the ACF State Coordinator for Virginia and Chairman of the 2008 ACF Southeast Regional conference in Williamsburg, Virginia
Chef Goodier is currently the President of the Virginia Chefs Association, an office he has held on two previous occasions, in addition to two terms as Chairman of the Board and Secretary. He was awarded “Chef of the Year” twice by the VCA chapter.
Chef also received his World Certified Executive Chef certification by the World Association of Chefs Societies.
Two extra facts:
Chef Goodier worked as a waterman on the Eastern Shore of Maryland before, he went to culinary school. And he also was a team member of one of the NASCAR Cup teams, working as Team Chef as well as multiple positions on the pit crew during the race.