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ARTISANS

Carmel Valley Ranch_Artisan_Chef_Tim Wood_fish and backpack_N5I2904_GJ

CHIEF CULINARY CRAFTSMAN

Tim Wood

Executive Chef Tim Wood keeps it simple: “I like to cook and give people what they like and watch them enjoy it." Chef Wood, the laid-back culinary mastermind behind The Ranch’s fresh-to-table philosophy and locavore cuisine, finds many of the ingredients for his seasonally inspired dishes within walking distance of the kitchen—in our organic garden, hen house, honeybee hives, and salt house.

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Carmel Valley Ranch_Artisan_Farmer_Mark Marino_pitchfork and books_N5I2376_GJ

DIRT WHISPERER & BOOKWORM

MARK MARINO

As overseer of The Ranch’s two-acre organic garden and orchard, Mark grows the fruits, vegetables, flowers and herbs that provide the resort’s kitchens with the freshest, highest-quality seasonal ingredients. Have you ever wanted to see the flower of an artichoke or smell hops growing on the vine? Just ask Mark. When he isn’t tending the earth or geeking out with guests on garden tours, the self-proclaimed bookworm can be found digging into a good read.

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Carmel Valley Ranch_Artisan_Salt_Bob Kirkland

SULTAN OF SALT

BOB KIRKLAND

Also known as Salty Bob, this salt-of-the-earth (well, ocean, technically) guy produces The Ranch’s clean, renewable sea salt from the nutrient-rich waters of Monterey Bay. He brings the water to The Ranch, where it evaporates in our very own salt house. Then he hand-harvests the crystals, adding seasonings to create signature blends—think rosemary-sage and Thai dragon chili—that bring out the flavors of Chef Wood’s recipes.

Carmel Valley Ranch_Artisan_Fisher_Jerry Wetle

MIGHTY MARINER

JERRY WETLE

There’s something fishy about Jerry—and that’s why we like him. Jerry, a long-time fishing buddy of Chef Wood, supplies The Ranch with daily deliveries of fresh wild sea bass, halibut, salmon, swordfish, tuna or other seasonal gifts from the sea to satisfy seafood-lovers’ cravings. What’s the catch? Only locally sourced, sustainably caught fish from the Monterey Bay.

Carmel Valley Ranch_Artisan_goats_Charlie

THE GOAT GUY

Charlie Casio

You could say goat cheese saved Charlie’s life—literally. In 2016, when a wildfire swept through Big Sur and destroyed most of the cheesemaker's farm and livelihood, he had just enough time to evacuate his Swiss nanny goats and seek shelter in his cheese cave. Today, Charlie and his goats make unique, creamy cheese blends for The Ranch and invite guests to meet the adorably spunky “ladies” who supply the milk for his creations.