The Club + Resort Chef Association (CRCA) is proud to announce that Wes Tyler, CCCD, WCMC, CEC, CCA, Executive Chef of The Club at Carlton Woods (The Woodlands, Texas), has become the first Certified Club Culinary Director (CCCD) in the association’s history.
This new, prestigious certification recognizes a chef’s outstanding expertise, skills, and commitment to the club and resort industry. As the first-ever recipient of the CCCD title, Tyler has set a benchmark for club culinarians nationwide.
“I am extremely proud and humbled to be the first certified,” says Tyler. “I hope to be an example and lay the path for others to get certified. The value of a club-specific certification is immeasurable. As the first of its kind, this certification will help support and showcase the specific talents and details relevant to our careers as club chefs.”
The CCCD designation is awarded to club culinary professionals who demonstrate exceptional leadership, management abilities, and a deep understanding of the unique challenges and intricacies of the club culinary industry.
Becoming a Certified Club Culinary Director (CCCD) through the Club + Resort Chef Association requires a combination of education, certification, and experience. Candidates must complete a comprehensive application and submit supporting documentation, including their resume, professional references, and letters of recommendation. Once a chef candidate submits their application and the requisite materials, it is reviewed by a panel of their peers, including Lance Cook, Executive Chef of Hammock Dunes Club (Palm Coast, Fla.); Nelson Millán, Executive Chef of Vaquero Club (Westlake, Texas); Rich Hoffman, former Executive Chef of Country Club of Maryland (Townson, Md.); and Gordon Maybury, Director of Culinary at The Seagate Hotel & Spa (Delray Beach, Fla.). As the first certified chef, Tyler will join CRCA’s certification committee.
Wes Tyler, CCCD, WCMC, CEC, CCA, Executive Chef of The Club at Carlton Woods (The Woodlands, Texas), has become the first Certified Club Culinary Director (CCCD) through the Club + Resort Chef Association.
“This certification demands that a chef display the necessary skills and fundamentals to run a club culinary operation and meets the requirements to do so,” says Tyler. “The guidelines are thorough and detailed, and anyone attaining this level of certification has definitively worked through the necessary steps to achieve success in the industry.”
Tyler’s accomplishment reflects his dedication to elevating the dining experience and his continuous pursuit of culinary advancement.
“I am excited to bring this certification back to The Club at Carlton Woods and help demonstrate to my team the importance and benefits of certification in the industry,” says Tyler. “I am grateful for this opportunity and platform, which allows me to share my talents and help others grow through these programs. I am excited to help lay out a blueprint and continue to set the standard for chefs and club kitchens nationwide.”
The Club + Resort Chef Association congratulates Tyler on this important accomplishment. His certification as the first-ever Certified Club Culinary Director inspires all professionals in the industry, reinforcing the value of skill development and continued education.
About the Club + Resort Chef Association
The Club + Resort Chef Association (CRCA) is a leading professional organization dedicated to advancing the culinary arts within the club and resort industry. CRCA strives to foster excellence and innovation in culinary leadership by providing educational opportunities, networking events, and certifications.
For more information about CRCA, please visit association.clubandresortchef.com
