Tim Wood, Chef

Growing up in the Catskills of the Hudson Valley, Chef Tim Wood was immersed in food from an early age. Dinner conversations always centered on cooking, inspired by a father who dreamed of becoming a chef and a mother known for her simple, honest dishes. His father, a New York forest ranger with close ties to local farms, taught Tim the value of fresh, seasonal ingredients. As farmer Mark once put it, "it's a farmer's job to make art supplies for chefs," a sentiment that deeply shaped Tim's approach to food.

At 13, Tim lied about his age to land his first job in a hotel kitchen, and he never looked back. He spent his teenage years working in small local kitchens before attending the Culinary Institute of America. There, he completed an extended internship at Manhattan's famed Rainbow Room. After graduating, he apprenticed under Oliver Kita, catering high-end events along the Hudson Valley, and later returned to New York City to work with Michael Lamonaco at Butterfield 81 as Executive Sous Chef.

Seeking a longer growing season and deeper connection to farms, Tim moved west after being introduced to Cal Stamenov of Bernardus Lodge, where he worked for eight years. He later explored the Napa culinary scene at Carneros Resort and Spa before returning to the Monterey Peninsula to lead the reopening of Carmel Valley Ranch. There, he helped build innovative onsite programs including a creamery, chef's garden, apiary, sea-salt curing operation, lavender fields, and more—collaborating with artisans such as Jerry the fisherman, Swank Farms, Peter Figge, Ian Brand, and Charlie Casio.

Today, award-winning Chef Tim is the owner and operator of Woody's at the Airport, Woody's at Del Mesa, and his newest venture, Woody's at CVAC. Supported by a talented team and long-standing local partnerships, he creates food that celebrates the bounty of the Monterey Peninsula.