Meet Our Team

Chef Tanisha “Tye” Clark is the Executive Director of Food and Beverage Operations at Wildwood Racquet and Wellness Club, where she leads the strategic development and execution of all culinary and beverage programs. In this role, she is responsible for building a sustainable, high-performing food and beverage department that supports member experience, operational excellence, and long-term growthChef Tye is an accomplished culinary executive, certified nutrition professional, and bilingual leader with more than fifteen years of experience building and leading high-performance food and beverage operations across private clubs, hospitality organizations, and entrepreneurial ventures. Her background spans large-scale club dining, catering and events, cloud kitchens, meal-prep enterprises, and full-service restaurant ownership, with a consistent record of elevating quality, efficiency, and guest experience.

Prior to joining Wildwood, Chef Tye served as Executive Chef of The Riviera Club in Indianapolis, where she oversaw all culinary operations including à la carte dining, catering, special events, and concessions. She led teams of up to fifty staff members, managed purchasing and inventory systems, controlled food and labor costs, and partnered closely with senior leadership to deliver elevated member experiences. Her leadership style emphasizes structure, accountability, and workforce development, including partnerships with Ivy Tech Community College.

As a business owner and founder of Tye Tasteful Plateful Caribbean Meal Prep and Café, Chef Tye successfully scaled high-volume meal production operations, including nutrition-driven programs supporting professional athletic organizations. She demonstrated strong financial stewardship by driving profit growth, reducing waste, and adapting operations through strategic cloud kitchen expansion and process optimization.

Her entrepreneurial experience also includes founding Sazón de Panamá, the Midwest’s first Panamanian restaurant. In this role, she led all aspects of operations, financial management, vendor negotiations, and brand development, earning regional media recognition. Earlier in her career, Chef Tye held executive culinary roles internationally, managing high-budget food programs and leading multicultural teams.

Chef Tye brings a global culinary perspective grounded in disciplined operations, financial responsibility, and guest-focused hospitality. Her leadership is guided by a simple and deeply held motto of faith, family, and future. These principles shape how she builds teams, develops people, and creates sustainable food and beverage programs.

She is a certified nutrition professional, ServSafe Food Protection Manager certified, licensed to serve alcohol in Indiana, fluent in English and Spanish, and holds a degree in Accounting. These credentials support her strong command of operational systems and financial accountability.

Chef Tye is also a proud mother of two children, Anastacia, age twenty-five, and Aiden, age fifteen. This role further informs her people-first leadership approach and reinforces her commitment to mentorship, balance, and building environments where individuals and teams can grow with confidence and purpose.

You can reach out to Chef Tye or anything related to Courtside at: [email protected]