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The Club at Carlton Woods
| CLUB / RESORT DATA | |
|---|---|
| Executive Chef | Wesley Tyler, CEC, CCA |
| Chef's Certifications | CEC, CCA |
| Number of Members | 710 |
| Annual Food & Beverage Revenues | 3,000,000 |
| Food & Beverage Minimum | Yes |
| Number of Food & Beverage Outlets | 8 |
| Average Weekly Covers | 1500 |
| Banquet Capacity | 550 |
| Number of Kitchens | 2 |
| Food Cost(%) | 45% |
| Sommelier on staff | Yes |
At Carlton Woods, members can expect not just a great dining experience, but also a plethora of engaging culinary-focused events, monthly wine dinners, chef's tables and more.
The club offers a range of dining venues and settings, including the adults-only Bear’s Den bar and grille, the casual family-dining atmosphere of the Nicklaus Grille, and the back patio at the Fazio, which overlooks the Championship golf course.
The club’s culinary team strives to offer variety and diversity on all menus, while promoting creativity and epicurean progression.
Sourcing ingredients of the highest quality and utilizing its on-site aquaponics units, The Club at Carlton Woods is able to provide a "seed to plate" experience and tell a story through flavors on the plate.
“The relationship and bond we promote between the kitchen and the table is immeasurable,” says Tyler. “Furthermore, the camaraderie and synergy among the staff is an experience to witness.
“Our goal is to exemplify the true meaning of industry leaders in our profession, and humbly provide the highest standard of service and culinary excellence to our membership,” Tyler adds.
Featured Club Photos
