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Tim Wood

When he isn’t foraging on our 500-acre playground or whipping up fan favorites like Honey-Chili Chicken Wings or “I’m Stuffed” Baked Potatoes at Valley Kitchen, Chef Wood can be found cavorting with his merry band of food artisans and purveyors. “The best thing about working on the Central Coast is the ability to be so closely connected to local products and the people behind them," says Chef Wood. "When you know where your food is from and understand the care that the purveyors grant it, it’s easy to extend your hand in friendship and consider them part of your family."

Chef Wood began his culinary career in the Catskills region of New York's Hudson Valley, where he learned the importance of local, seasonal ingredients—how they’re grown and how to be creative with them. This early awareness planted a seed that eventually led Chef Wood 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 Tim’s award-winning menus. In fact, Chef Wood and Valley Kitchen have won many awards, most recently “Best Restaurant in Carmel Valley” in the Monterey County Weekly's 2018 Readers Poll.