Tim Wood, Executive Chef at Carmel Valley Ranch, began his culinary career in the Catskills region of New York's Hudson Valley. It was here among the area's countless small family farms that Wood learned the importance of local seasonal ingredients - where they come from, how they are grown, and how to be creative with them. This early awareness of quality ingredients planted an initial seed of interest in a culinary career which eventually led him to Carmel Valley Ranch. Nestled in the heart of California's most fertile growing region, the area's rich history of wine growing and sustainable, organic farming is reflected in Chef Wood's fresh, natural and seasonal menus. Surrounded by talented artisans, Chef is able to obtain many of the raw materials for his culinary masterpieces within walking distance of his kitchen. Many of the fruits and vegetables featured in Chef's dishes are grown at The Ranch's on-site organic garden by Mark Marino, added to fresh fish caught by Jerry Wetle, flavored with Bob Kirkland's salt and paired with wine selections from Peter Figge.
"The best thing about working in the Central Coast area is the ability to be so closely connected to local products and the people behind them," says Wood when speaking about his overall philosophy. "When you know where your food is from and understand the care that the purveyors grant it, it is easy to extend your hand in friendship and consider them part of your family."
For the second year in a row, Chef Wood was voted The "Best Chef in Monterey County 2016" by the annual Monterey County Weekly annual "Best of Monterey Poll", with over 13,000 ballots submitted, Chef Wood was a stand out winner for Best Chef. When Chef Wood's is not foraging in our organic gardens, fruit trees, salt house, vineyards, chicken coop and apiaries collecting dinner ingredients, he can be found in the kitchens creating seasonally-inspired across the 500-acre culinary playground.
Mark Marino serves as the resident organic farmer and gardener at Carmel Valley Ranch, overseeing the resort's two-acre organic garden while also leading weekly tours. Mark also works closely with Chef Wood to ensure the on-site organic garden supports his seasonal menus while showcasing the freshest and highest-quality ingredients straight from The Ranch.
Mark has worked in organic farming and gardening for more than 35 years. After studying Alan Chadwick's French Intensive Biodynamic gardening method at Red Horizon Farm in Santa Barbara, Calif., he set out on a life-long passion to develop and refine techniques of growing specialty organic produce, flowers, herbs and experimental crops.
Peter Figge is the resident vintner at Carmel Valley Ranch and is developing the resort's hillside vineyard located just steps away from the Lodge that is the heart of the 500-acre resort. In 2014, Peter will begin harvesting Carmel Valley Ranch's own Pinot Noir grapes with wine scheduled to be released in 2016.
Peter is also the proprietor of Figge Cellars in Monterey and is an expert of vinecology as he is involved in the process of winemaking from the growing of the grape to the bottling of the wine.
Resort Beverage Manager and Sommelier
Mark Buzan is a Level Two Certified Sommelier with a passion for wine and more than 17 years of experience at leading restaurants, hotels and resorts. In his new role guiding Carmel Valley Ranch's world-class wine and beverage program, Buzan works closely with award-winning Executive Chef Tim Wood and Winemaker Peter Figge to incorporate the bounty of the resort's 4-acre Pinot Noir vineyard, organic garden, and surrounding landscape into thoughtful seasonal and locally-inspired beverage menus.
Mark honed his deep knowledge of the Carmel Valley and surrounding regions as Wine Director at Bernardus Lodge; Corporate Wine & Spirits Manager at Pebble Beach Resorts; founding Wine Director for the annual Pebble Beach Food & Wine event; and Wine Director at The Highlands Inn in Carmel, where he helmed the final Masters of Food & Wine event at the historic property.
As the area has gained traction as a burgeoning wine region, and with the rapid growth of The Ranch's own Swing label, launched in Fall of 2015, Mark looks forward to elevating the guest experience through unique and educational tasting programs, winemaker dinners, and holiday-themed events showcasing the best of local purveyors.
The Salt Guy
Bob, an avid cook and former carpenter, started the Monterey Bay Salt Company to produce clean, renewable salt. He uses water from the nutrient-rich Monterey Bay, and the sea salt is harvested after letting the water evaporate in our own Salt House, located in our organic garden. Bob also mixes the salts with flavors like garlic, rosemary-sage, and Thai dragon chili.
Before becoming a local source for The Ranch, Jerry was fishing buddies with Chef Tim. Jerry brings Tim fresh fish daily. Line-caught from the Monterey Bay Jerry brings wild sea bass, halibut, salmon, swordfish and tuna. Tim is a member of the Monterey Bay Aquarium Sustainable Seafood Task Force and he relies on Jerry to bring him locally sourced sustainably caught fish. You may even see Jerry and Chef talking fish over a beer at the Lodge Restaurant.