In the world of club culinary, the path to excellence knows no shortcuts. Greatness demands a dedicated team, steady and inspired leaders, an unwavering commitment to the task at hand, and the relentless pursuit of member satisfaction.

The culinary team at The Club at Carlton Woods (The Woodlands, Texas) understands this all too well. They know that excellence cannot be achieved by taking the easy road. Instead, they embrace challenges, focus on the details, and continually seek to elevate themselves and their operation. Every dish they create, every table they set, and every event they host is a testament to their commitment and a reminder that true greatness is born from perseverance and hard work.

Humble Beginnings

Wes Tyler, CCCD, WCMC, CEC, CCA, has been the Executive Chef of The Club at Carlton Woods for the past three years (see Wes Tyler Becomes First Certified Club Culinary Director Through the Club + Resort Chef Association). Prior to this role, he served as Executive Sous Chef under the club’s former Director of Culinary, Russell Scott, CMC. 

“I had been serving as the interim Executive Chef for a few months when I put my name in the hat for the position,” says Tyler. “The club decided to go in a different direction and bring in a Master Chef certified through the American Culinary Federation. When they announced that Chef [Scott] would be our new Exec, I had a choice to make—I could find an Executive Chef role at another club, or I could take the Exec Sous role and use it as an opportunity to learn from one of the best chefs in the industry.” 

Humbly choosing the latter proved to be a career-changing move for Tyler and a huge benefit to Carlton Woods. He was able to refine his skills and his management capabilities, gain a valuable mentor, and earn new credentials through both the ACF and World Association of Chefs’ Societies. He also introduced a number of new programs similar to those he was involved with during his time working for Executive Chef Jeff Baker at The Clubs at Houston Oaks (Hockley, Texas), including beehives, a garden, canning and preservation programs, house spice mixes and more. 

“We were beginning to connect the food on the plate to the member experience,” says Tyler. 

When Scott decided to move on, Tyler was the most capable and obvious candidate. 

“Chef [Scott] became a mentor to me at an important point in my career,” says Tyler. “I am extremely fortunate to have been able to work with and learn from him.”

Blending the many lessons he learned from Scott and other culinary leaders, Tyler was poised to usher Carlton Woods into a whole new era.

Rebuilding the Team

Tyler’s first challenge as Executive Chef was establishing a post-pandemic culinary team. The culture had been rocked, so Tyler took a pragmatic, thoughtful approach to rebuilding. His first hire was Adam Jemmott who was named Executive Sous Chef based on his experience working in both restaurants and clubs. Together the two set to work creating a new culture.

“We spent almost a year and a half rebuilding the team,” says Tyler, who was steadfast in finding the type of person he believed would best align with his vision. “We passed over plenty of overqualified candidates because they weren’t the right fit or didn’t share our same goals and philosophies.” 

A new trend emerged. Tyler began hiring underqualified candidates because they had more potential and were eager to learn. 

“We hired the right people, not the most available ones,” he says. “And while we waited to find those individuals, [Jemmott and I] sacrificed and picked up the slack wherever needed. That’s how invested we are in this culture and this team.”

Two years later, Carlton Woods is fully staffed with 27 culinary and 30 front-of-house employees, each as driven and passionate as Tyler and Jemmott.  

“It’s cliché to say we have ‘a culture of excellence,’” says Steve Salzman, General Manager and Chief Operating Officer. “That’s not our culture. Our culture is investing in that one little extra thing that makes a difference. Everyone on this team takes that extra step. And the staff’s connectivity leads to incredible outcomes.”

According to Salzman, who has been with the club for eight years, Tyler has built a “powerhouse culinary team” from exec sous to the dishwashers. Each individual brings something unique to the table, and the collective ability to retain what they learn and evolve to fulfill members’ needs further is unlike anything he’s seen in his decades-long career. 

“Golf might bring a member to Carlton Woods,” Salzman says. “But the dining experience is the glue. When a member first comes for dinner, it will be amazing. The more that member comes back, the more amazing the experience gets.” 

Executive Chef Wes Tyler (left) consistently seeks opportunities to educate his team, delving into the intricacies of whole-fish butchery, advanced sauce-making techniques, and mastering the art of plating.

Harnessing Momentum

Carlton Woods does $6.5 million in annual F&B today with a 40/60 split between a la carte and banquet. The club has 771 members, 15 dining outlets and two different clubhouses. They run a 43% food cost and average 1,500 weekly covers in a la carte. 

There are a lot of moving pieces with an operation of this size and scope, but Tyler is diligent about getting everyone on his team to row in the same direction. He does this by encouraging autonomy within a framework of growth. 

“Without a good team, a great chef is nothing,” he says. “I strive to teach what I have learned, just as my mentors did for me. I also prioritize providing culinary freedom in the kitchen and positively reinforcing their strengths.” 

As this happens, the team’s skill sets evolve, and each begins to learn from those around them. 

“When the student becomes the teacher, they develop a sense of ownership in all they do,” says Tyler.

The club’s a la carte menu changes quarterly with the seasons. Additionally, each clubhouse has weekly featured menus with up to six new items. This totals nearly a dozen new dishes between both clubhouses weekly. 

“Utilizing the weekly menus provides us with a valuable opportunity to gauge the dishes that resonate with our members,” explains Tyler. “Engaging in collaborative discussions with our culinary teams and supervisors also empowers the team to take ownership of the menus and elevate their craft from its core.”

Fine Food

Tyler’s culinary philosophy embraces a simple yet profound approach: Source the finest-quality ingredients, run with the seasons, and execute at a high level. However, beneath its seemingly effortless facade lies the undeniable truth that simplicity is never easy to achieve.

“Chef’s attention to detail is remarkable,” says Director of Operations Maria McGinty, who first worked with Tyler at Houston Oaks and supported his transition to Executive Chef of Carlton Woods. “He takes his leadership role very seriously and knows that he lives in a fishbowl. His team learns from what they see—and they see him refining, planning and being thoughtful about everything he does.”

McGinty believes this characteristic is most evident on the plate.

“The pandemic pushed us to focus on plate service,” says McGinty. “Members did not want buffets when we reopened, so we leaned into that. As an operator, I’d rather invest in more people in the kitchen creating beautiful plates of food rather than put out a buffet and hope that there’s something there that each member likes.”

The team understands the importance of catering to members’ needs and preferences, so chefs are encouraged to engage in meaningful conversations with members. 

“Our goal as a club is to provide a well-rounded platform that offers memorable moments and great opportunities tailored for each and every one of our members to enjoy,” says Tyler.

Whether it’s an Escoffier dinner, The Chevron Championship or the Past Champions’ Dinner with Thomas Keller and his team working alongside the Carlton Woods team, Mother’s Day brunch or Friday night a la carte service, the team strives to execute at a high level. That is how they define success.

The Club at Carlton Woods hosted the LPGA Chevron Championship’s Past Champions Dinner, featuring renowned chef Thomas Keller from The French Laundry. Keller collaborated with the club’s culinary team, sharing knowledge and creating a special menu to honor the 2022 champion, Jennifer Kupcho.

“We have achieved almost all of our short-term goals,” says Tyler. “Our team is solid. Our fundamentals are in good order. Our operation is on a positive trajectory. The members are extremely supportive. We continue to grow and have solidified our position among the best in the industry.

“It’s important for us to continue to remain consistent, innovative, and push the culinary precincts as we move forward,” says Tyler. “As a whole, having fun, challenging ourselves in new ways and exploring our passions remains a focus.”