Zach Woodworth

At Hummingbird at Mii amo in Sedona, Arizona, USA, the Sous Chef role that Zach Woodworth held until 2024 demanded pace, precision, and sensitivity to place. Working in that environment meant holding line discipline against the daily pressure of service while learning how restraint and timing shape the final plate as much as flavor does. It was a period of practical repetition: steady the hand, refine the instinct, and let the room teach what the kitchen requires.

In 2024, the move from Sous Chef at Hummingbird at Mii amo to Executive Chef of Mii amo marked a change in scope rather than a break in method for Woodworth. The work shifted from supporting the culinary direction of Hummingbird at Mii amo to carrying the broader kitchen vision of Mii amo itself. That progression kept the same property at the center, while widening the responsibilities attached to it.

Since 2024, Mii amo has had Woodworth in the Executive Chef role, with leadership anchored in consistency, organization, and a clear sense of kitchen identity. The work at that level is less about display than control: setting pace, holding standards, and keeping the dining room and the line aligned. His progression into the post reflects experience accumulated inside the house rather than outside it.

The clearest recognition in Woodworth’s record is the step from Sous Chef at Hummingbird to Executive Chef of Mii amo. Within the same property, that change in title shows a widening of responsibility in 2024 and a formal trust in his ability to guide the kitchen beyond a single station or service cycle. The arc is straightforward: growth inside one system, then stewardship of that system at a higher level.