About Us

Executive Chef

Tavarus Clark

Tavarus is Miami born and raised with 20 years of experience in the culinary industry. Tavarus started his  journey at the age of 16 while he was a student at Palmetto High School. He excelled in football however his passion for cooking was always with him and he held roles with The Cheescake Factory, Red Lobster, BJ's Brewhouse and Brio Tuscan Grill.  Through his roles, Tavarus has developed an ability to adapt many different flavor profiles and he truly demonstrates his talent in the food he prepares. Being a husband and father, Tavarus treats every meal as if he was serving his own family and as such puts true emotion into his dishes.  Tavarus looks at this opportunity as a blessing and can't wait to bring his flavor and love of food to the community of Miami Springs.  "This new journey with my extended family here at Woody's Backyard Grill is an incredible opportunity, I can't wait to share my love of food with Miami Springs!!

General Manager

Cesar Gomez

Cesar is Miami born and raised with both parents of Guatemalan descent and is the youngest of three siblings. Cesar was brought up from humble beginnings, as his father was the sole income earner for his family. Cesar began in the food service industry at age 16 working for Domino's Pizza. Through hard work and determination he worked up the ranks working as a dishwasher, busser, food runner, barback, server, bartender, and finally General Manager. Through his father's example Cesar worked diligently and earned degrees in hospitality management from both MDC and FIU. He has managed 7 different concepts, including the Graziano's Group, Grove Bay Hospitality, Tapco (Tap42) and North Italia (a Cheesecake Factory Restaurant) before embarking on this new opportunity of reviving Woody's Backyard Grill (formerly Woody's West End Tavern), a staple of the Miami Springs community. Through Cesar you can count on an individual that has passion for his industry and someone that understands that customer loyalty is earned and never taken for granted. 

"I am definitely a servant leader who's committed to the development of my own personal craft and growth of my collective team, which will directly impact the level of service that our guests will experience."