Bio Curtosy of Carmel Valley Ranch:

Chef Tim Wood

Monterey Bay Chef Bios

Executive Chef Tim Wood, Carmel Valley Ranch

Chef Tim started his culinary career in the Catskill Mountain region of New York. The small production family farms of the Hudson Valley, taught Tim the importance of seasonal ingredients. Hospitality continued to drive Tim through his formative years eventually to the Culinary Institute of America in Hyde Park, New York.

After completing school, Tim began his Manhattan restaurant experience by starting as an extern at the famed Rainbow Room at 30 Rockefeller Plaza. Under the supervision of Chef Michael Lamonico of Windows on the World, Tim worked throughout the city and ended up as Tom Valenti’s sous chef at Butterfield 81.

In the spring of 2000, after a 3-month cross country culinary adventure, Chef Tim came upon Bernardus Lodge in Carmel Valley. Chef Cal Stamenov and Tim have been working closely together ever since and have traveled to national and international events. Under Chef Cal’s direction, Tim has cooked in countries such as Germany, Holland and Spain.

The wines of the Central Coast have also inspired Chef Wood to pursue his sommelier introduction. “The best part of working in the area is the products and the people behind them. When you know where your food is from and understand the care that the purveyors give, it is easy to extend friendship and consider them part of the family”.

Chef Wood’s generous, outgoing nature and passion for food, wine and fun has led him to teach and help others with what he has always loved to do.

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