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The Pub Club

pubAlways receive a "Special"

PUB CLUB CARD $20.00 (annual price)

The Wilds Pub Card is perfect for "on the go" families who enjoy dining out. The Wilds Pub is open year round and provides for casual dining by day, fine dining by night and our fair-weather patio offers a breathtaking view of the 18th green. Don't forget to take advantage of our extensive "to go" menu. Our great food and friendly staff make The Wilds Pub the perfect home away from home.


  • The Wilds Pub Discount
    • 20% Off Food & Beverage Purchases (Off Season)
    • 10% Off Food & Beverage Purchases (Golf Season)
    • (excluding beverage cart, holidays, specials, and banquet services)
  • The Wilds Merchandise Discount Program (WDP)
    • 20% Off Non-Sale Apparel
    • 10% Off Non-Sale Equipment

Cardholder benefits expire at the end of February 2021

No cards will automatically be renewed.
Card must be presented at time of use.

For additional information please call (952) 445-3500 x4 or send us an EMAIL

Meet Our Executive Chef: Anthony B. Willis

anthony-willisYou probably won't see Chef Tony on the course, but if you dine in The Wilds Pub, you're sure to experience his passion for food.

Q: What and/or who prompted you to be a chef?
A: I'd say observing all the women in my family cook was a temendous influence.  Yet it was my Grandmother who ignited the cooking bug in me.  I vividly recall her sitting me on a chair, and allowing me to stir her pots as she watched intently.  I didn't know it then, but my Grandmother introduced me to the process of being under a chef's tutelage; as the student watches over pots, so does "the teacher" stand over and watch the student.

Q: Were you trained to cook any particular types of foods?
A: I am trained in French, German, Italian, Japanese, Asian, and Middle Eastern Cuisines.  My ability to make French pastries, my enhanced culinary and butchering techniques were acquired from a Master Chef.

Q: What's the greatest advice you received?
A: I was trained under two great Chefs in Chicago, though they were from two different countries (Switerland and Germany).  They both shared the same view, "Cook with a passion that comes from your heart".  In the thirty years I've been cooking, I hold this quote close and I aim to follow it here at The Wilds Golf Club.

Q: What foods do you enjoy cooking?
A: While I enjoy taking a little from each ethnic cuisine, I'd say I like French dishes for the sauces, and Asian and Creole foods for the flavoring.

Q: What is your most remembered compliment?
A: The greatest satisfaction was when a guest said an entree they ate was the best meal they ever had!

The Wilds Golf Club is proud to have Executive Chef Anthony Willis on our staff!