The Ridgway Area Chamber of Commerce recently sat down with friends and business partners Chef Bill Greenwood and Marty Frank to discuss their unique business centered around southern comfort food and what led them to open a business in Ridgway.
1. Tell us a bit about yourself and how did you end up in Ridgway?
Marty: Chef Bill and I both grew up in Georgia and met in high school. We began snowboarding and I would somewhat attribute this to eventually leading us to relocating to Colorado. We have been teaming up for the better part of 8 years but became official business partners when we decided to open our restaurant business in Ridgway two years ago.
Chef Bill: I have been working with highly skilled chefs since high school and moved to Colorado in 1999. My first executive chef job was at the Hotel Jerome in Aspen in 2007. Since then, I've had the pleasure of cooking in several mountain towns. I discovered Ridgway when I moved to Telluride in June 2020. While driving back and forth I just felt like Ridgway was such a beautiful place.
2. What inspired you to collaborate and create Greenwoods?
Chef Bill: My dad’s restaurant back home was called Greenwoods and was located in Roswell, Georgia. We felt it would be a nice nod to our roots to open a restaurant by the same name here in Colorado.
Marty: Regarding our collaboration, we realized that we cooked well and created well together so we decided to team up. After opening for other restaurants for almost two decades, Bill thought it would be a great idea to start his own establishment.
Chef Bill: I grew up in southern comfort cooking with amazing corn bread and biscuits. We realized this was different from what Ridgway was currently offering. Our hand pies and smashburger biscuits are unique not only to Ridgway but to all of Southwestern Colorado.
Marty: Simple yet delicious cozy homestyle food is what we are going for. We love our approach to our popular fried chicken, pulled pork grilled cheese and the wagyu dry aged tomahawk is unbeatable!
3. What are you looking forward to with regard to business for this summer?
Marty: Hosting more events, bocce ball games and live music in the back yard, partnering on another Townie Tuesday with the Chamber and bringing our food trailer to concerts in the park and any other events throughout the year that we are invited to.
Chef Bill: Warm weather and outdoor pigroasts tentatively beginning Sundays in June!
4. What do you like most about living in Ridgway?
Marty: The close proximity to nature and the people in the community. Specifically the creatives such as the artists and the musicians in Ridgway. I am also constantly inspired by the adventurous type locals such as the mountain bikers, climbers and hikers. These are the types of people I want to surround myself by and the types of activities that support my lifestyle.
Chef Bill: The strong sense of community and local support. Our close proximity to nature and easy living.
5. What do you find valuable being a member of the Ridgway Area Chamber?
Marty: The opportunity to collaborate with other businesses and network. I enjoyed volunteering at the Visitor Center last summer and getting to know more people while also introducing people to the community. Supporting local business conversations like the recent Business Round Table is essential in a closeknit community such as Ridgway.
6. Anything you would like the Ridgway community to know?
Marty: Just to remind folks that our food is available for pick up orders as well. You can order online easily and food is ready quickly whether you’d prefer to eat at home or at your next outdoor adventure. Greenwood’s is available for catering as well.
Chef Bill: Also, our hours of operation are open Wednesday through Sunday 8am-9pm.
