How we got here…
tony & carolyn scott - owners
Tony and Carolyn Scott, beloved figures in the Redmond community for over two decades, first crossed paths at the Painted Table in Seattle, where their shared passion for hospitality fortuitously sparked both a personal and professional partnership. In 2015, they realized their vision of a cherished neighborhood restaurant with the creation of Woodblock, a name inspired by their admiration for woodblock art—its layered colors reflecting the nuanced flavors in their delicious cuisine and elevated cocktails.
Their contribution to Redmond’s culinary landscape extends to Spark Pizza, a distinguished gem just five blocks from Woodblock. Through their ventures, Tony and Carolyn have profoundly enriched the local gastronomic scene, embodying a deep commitment to their community and earning widespread admiration from both staff and patrons for their warmth and grace.
Jonathan Garcia – Head Chef
Jonathan Garcia is the kind of chef who thrives in the chaos — a full rail of tickets, a dining room that won't quit, and the quiet confidence to make it all look effortless. He came up through the ranks at Seattle's El Gaucho, one of the most demanding kitchens in the Pacific Northwest, where he sharpened his craft under serious pressure and came out the other side with serious skills. At Woodblock, he channels all of that into something more personal: inventive daily specials, expert whiskey pairings built from a library of over 1,200 bottles, and dishes that are elevated without ever feeling out of reach. There's no "Yes, Chef!" culture in his kitchen. Jonathan leads with a laid-back steadiness that makes everyone around him better — rarely rattled, quick to laugh, and completely focused on the food. If a dish sticks with you long after the plate is cleared, that's exactly what he was going for. When he finally steps away from the stove, you'll find him in Brier with his wife, kids, and dogs — likely cooking something at home and pretending he's not thinking about work.
Lydia Richmond – General Manager
There's a reason Woodblock runs as smoothly as it does, and that reason is Lydia Richmond. With 20 years of hospitality experience and a background that includes serving in the U.S. Army, she possesses a skill set that most hospitality managers can only dream about: she sees disorder before it materializes, solves problems before guests ever feel them, and leads her team with the kind of calm authority that only comes from having handled genuinely high-stakes situations. As General Manager, she oversees front-of-house operations, marketing, PR, fundraising, and community engagement, a portfolio that would overwhelm most, and that Lydia handles with characteristic composure. She's the one curating cocktail menus for events, building charity campaigns, and keeping the service team sharp, all while making it look easy. When she's not at the restaurant, she's raising her babies in the Snoqualmie Valley, soaking up the kind of quiet that Woodblock rarely offers. She'll tell you she's unplugged. The to-do list she's mentally drafting says otherwise.
Blake Jones – Bar Manager
Some bartenders follow recipes. Blake Jones rewrites them. As the creative force behind Woodblock's cocktail program, he approaches every drink like a problem worth solving. Studying the mechanics of flavor, testing modernist techniques most bars never bother with, and holding every glass to a standard that has nothing to do with trends and everything to do with craft. He's also the keeper of the Eastsides largest whiskey library, 1,200 bottles and counting, each one chosen with intention. Blake isn't loud about any of this. He doesn't need to be. The drinks do the talking. When he steps away from the bar, he's out walking his French bulldog with his fiancée or trading techniques with fellow bartenders at cocktail spots around the city — the kind of ongoing education that never really stops for someone wired the way he is.
