About Tyler

Tyler was born and raised in Southern California, where he learned to love restaurants and hospitality from an early age.  He attended Seattle Pacific University, graduating with degrees in Music and Business & Political Leadership. He then moved back to Southern California and began his career in Food & Beverage and Hospitality, leading teams in different venues ranging from multi-unit fast casual concepts to Forbes 5-star fine dining restaurants.Tyler and his wife Ashley returned to the Pacific Northwest to raise their family, relocating to Gig Harbor at the end of 2017. Tyler has an immense passion for food and wine, both of which he explores personally, as well as professionally. He also enjoys spending time with his family and being outside and around water as much as possible.

About Paulina

Paulina grew up in Los Angeles, California and moved to Orange County at the age of 10. At the age of 16, Paulina began working at Aliso Viejo Country Club in the KidsKave Childcare Department. Soon after Paulina took on more responsibility for KidsKave. She began planning events and created a welcoming atmosphere for all children. After working in KidsKave for two years Paulina became the Membership Assistant and KidsKave Supervisor. She also assisted in the Accounting Department. Dabbling in these different pockets of the Club gave Paulina the great experience she needed to be promoted to Member Relations Coordinator. Paulina worked in this role for two years before being promoted to Membership Director in 2020. Paulina believes one of the most wonderful attributes of the Club is the Members; they are a testament to the incredible community Aliso Viejo Country Club has created.

About Mark

Originally a native of Long Beach, CA, Mark trained at Le Cordon Bleu in Pasadena in 2008 before moving to Santa Barbara in 2011, and later to Silicon Valley in 2014. Mark is excited to now loop back to home to Southern California.“I started my career staging at various restaurants, weeks at a time, to land jobs at the best restaurants. I wanted to learn everything that I could about what it takes to be a great chef. This ultimately was a turning point for me. I started working at a Joe’s Restaurant, a Michelin hot spot off Abbot Kinney in Venice, CA.  At Joe’s, the menu changed daily, allowing me to learn to cook various proteins, vegetables, and sauces with contemporary and modern techniques.”Over the course of time, Mark fine-tuned his craft to add the art of professionalism and the value of respect – not only for the ingredients he cooks with but also for the kitchen team and setup.After his stint at Joe’s, Mark joined the Zarate Restaurant Group and helped open Paiche in Marina...