About Us

Spread Oaks Ranch invites you to experience the finest outdoor experiences and indoor amenities in an elite, remote environment enriched by an attentive and capable staff.

The ultimate outdoor experience for the discerning hunter and naturalist. Join us — and go Deeper into the Heart of Texas.

Situated near Bay City, Texas, the ranch comprises 5,500 acres of actively managed agricultural lands and wildlife habitat interlaced with mottes of ancient live oaks and coastal prairie wetlands.

A harmonious system for both birds and agriculture

In addition to its prized Brangus cattle operation, the ranch employs a unique agricultural/waterfowl habitat system, in which organic corn, soybean, and rice fields are flooded after harvest to create managed wetlands for migratory shorebirds and waterfowl throughout the fall and winter. After the birds migrate back north, the fields are drained and planted again with organic crops in the spring—thus augmenting and enhancing the native waterfowl foods so crucial to birds as they overwinter and prepare for their northward migration. This management practice is augmented by planting other native food crops specifically for ducks, geese, dove, and deer.

En route for migrating waterfowl

Spread Oaks Ranch sits in the apex of the Texas mid-coast funnel of the Central Flyway, where hundreds of thousands of wintering ducks, geese, and sandhill crane concentrate in its flooded crop fields, managed wetlands, and expansive reservoirs.

Developing the ideal habitat

The ranch manager handles habitat management for Spread Oaks Ranch—not only for waterfowl, but for whitetail deer, dove, and throngs of other game and nongame wildlife, “setting the table” for them, so to speak, to provide the ample wild foodstuffs, quality habitat, and sufficient resting areas these wild creatures need to thrive. Other wildlife, including two nesting pairs of bald eagles, alligators, wild hogs, coyotes, myriad species of songbirds, shorebirds, nongame species, and even occasionally, cougars, roam the property.

Fishing and skeet shooting

Fishing opportunities abound, not only in the managed bass lake behind the lodge, but also along the five-mile Colorado River frontage and in Blue Creek. In addition, Spread Oaks Ranch has an in-house coastal guide service operating on the highly productive Matagorda Bay system. A skeet field adjacent to the bass lake allows guest to hone their shooting skills, and an oversized firepit overlooking the lake provides the ultimate setting for an evening’s wind-down.

Why we do it

Our mission is to provide the discerning adventure seeker with the ultimate outdoor experience. Come join us—and go “Deeper into the Heart of Texas.”

Meet Our Team

Forrest and Audrey Wylie purchased three contiguous properties to create the 5,500-acre Spread Oaks Ranch along the Colorado River in Matagorda county. Their perspective as a landowner allowed them to fuse their passion for managing wildlife with their Brangus cattle-ranching operation and best-practices approach to both organic and conventional crop production, resulting in a harmonious, improved ecosystem.

Get to know what is special about Spread Oaks Ranch by learning about the team members that keep it running.
Kim SingletonHospitality Director

Spread Oaks Ranch Hospitality Director Kim Singleton has a foot in two worlds: one, as an intrepid international traveler who has visited more than 20 countries, and the other, as a small-town Texan. This makes her doubly adept at her role at the ranch, as combining international savoir-faire with down-home Texas hospitality comes as naturally to her as breathing.

Kim grew up in Southern California, where her fighter-pilot dad served as the commanding officer for the TOPGUN program at Miramar Naval Air Station, among other high-level posts. She’s also firmly rooted in the Texas MidCoast, having lived in the Wharton area for the past three decades.

Before joining the Spread Oaks Ranch team, Kim’s most recent position served as a springboard from which she dove into her many other talents. When George “Keoki” Willis IV bought a 50-year-old feed store in El Campo several years ago, he tapped Kim to assist in launching his new endeavor. She helped him turn an empty, run-down feed store into a vibrant community fixture serving acclaimed “down home” creative cuisine.

Kim continues: “I wore all the hats and handled the hiring, training and even the interior design-including paint, light fixtures and furniture. I also took care of the bookkeeping and all front-of-house operations. Providing an excellent customer experience meant fine-tuning my ability to anticipate our guests’ needs and making sure that we met them.” Kim will be continuing the tradition at Spread Oaks, ensuring that the quality of your Spread Oaks Ranch experience exceeds your every expectation.

Ric RosserChef

Spread Oaks Ranch Chef Ric Rosser is a gleeful master of what he terms “micro-local” cuisine: Whenever possible, he sources ingredients right on Spread Oaks Ranch. Chef Rosser works with foraged ingredients such as dewberries, wild grapes, elderberries, and pecans; organically grown fruits, vegetables, and herbs from our greenhouse, shade house, and citrus trees; ranch-raised grass-fed beef, lamb, and poultry; heritage hogs from Twisted Oak Farm, and wild game and fish from our lakes, rivers, streams, fields, and forests.

A passion for hunting, fishing, and the great outdoors runs through Rosser’s inventive cuisine. “I’m nose-to-tail, roots-to-stem, you name it. I will be butchering hogs to cure hams and bacon here at the ranch, and experimenting with different forms of charcuterie. I’m constantly on the lookout for what wild foods are in season, and how I can incorporate them into my menu. For example,” he continues, “I’ve made a honeysuckle-infused syrup that I use in craft cocktails.”

Rosser hails from Bryan, Texas, and started in fine dining at the age of 19. Discovering that the kitchen was his calling, he then enrolled in the Art Institute of Houston, graduating with a Culinary Arts degree.

“I may have received my degree there, but my knowledge truly came from other chefs, by working sideby-side with them,” says Rosser. During that time, he met and married his wife, Becky. It was a smart move: Becky is Ric’s greatest cheerleader, and loves to join him afield hunting and fishing. “In fact, she’s become quite a competent bowhunter … probably better than I am,” he says.

Host a culinary adventure weekend for your group of fellow epicures, and we’ll curate your chef-led experiences to your desires. Daytime opportunities include foraging, egg-gathering and chicken-keeping, butchering, canning and preserving, charcuterie, mixology and craft cocktails, whole animal cookery, and live-fire cookery. In the evening, experience fabulous cuisine and wines amid settings that include the wine cellar, the terrace and the vintage chuck wagon venue.

Rob SawyerManager

Rob Sawyer, a semi-retired petroleum geologist, spent his youth on Maryland’s Eastern Shore where he pursued ducks and geese at every opportunity. Having been steeped in the written lore of that region’s rich waterfowl history, he was dismayed when he came to Texas to learn how little of Texas’ fabled waterfowling history had not been recorded. He determined to remedy that.

Rob and his Chesapeake Bay retriever, Nellie, spent countless hours traversing the Texas Coast, and recorded more than 300 interviews with the old-timers who shared their personal experiences of Texas’ duck days of yore. The result was his first book, A Hundred Years of Texas Waterfowl Hunting: The Decoys, Guides, Clubs, and Places, 1870s to 1970s, (Texas A&M University Press, 2012).

Sawyer followed this with Texas Market Hunting: Stories of Waterfowl, Game Laws, and Outlaws in 2013, and has completed his third book, Images of Texas Waterfowl Hunting, which you can purchase online.

Sawyer, who currently hunts over his black Lab, Mattie, brings a wealth of knowledge on the region, waterfowl, hunting, and retriever handling to the Spread Oaks Ranch team.

Paul BernerGuide

Paul Berner grew up in Houston’s West University Place with a passion for hunting and fishing—pursuits he often shared with fellow Spread Oaks Ranch Guide Thomas Flowers, as the two attended both high school and college together. He currently resides in LaPorte, a mile from the Houston Yacht Club and close to the bay.

One of his fondest memories from this past year was 2017’s spectacular teal season. “It was amazing,” he says, “We had birds everywhere. Some mornings, we limited out by 7 a.m. The variety of ducks on Spread Oaks Ranch make every hunt an adventure. We always have strong numbers of teal, but numerous flocks of pintail, some gadwall, wigeon, shovelers, and even the occasional cinnamon teal. We also get a good bit of greenheads trading along the Colorado River.”

Thomas FlowersGuide

Dogs are the No. 1 reason I hunt,” says Thomas Flowers, who has been hunting since his youth and guiding for the past 10 years, primarily for Eagle Lake-area outfitters. “I’m passionate about dog training; it’s like watching your kids as they learn and grow. When I bring my dogs into the blind, it creates an experience that everyone can enjoy, as they reap the rewards of the dogs’ teamwork.”

His first dog, Belle, a yellow Labrador he acquired as a freshman at Texas A&M, is now 11. “She’s still fantastic,” says Flowers, “but I don’t hunt her as often as she’s slowing down a bit.” Stepping into the breach is his 6-year-old, hard-charging black Lab, Hattie, a Master Hunter blue-ribbon winner. “She’s an exceptional retriever,” says Flowers, “and had puppies in May. I’ll keep one, and one will go to Paul (fellow Spread Oaks Ranch Guide Paul Berner); it will be so exciting to see these dogs grow up and develop.”

Erin JanskyGuide

A Wharton, Texas, native, Erin Jansky has been guiding for more than 10 years. As a youth, he primarily hunted deer—that is, until his uncle Tim Soderquist coaxed him into joining him on a duck hunt. “Tim introduced me to duck hunting and when I dropped my first duck, a bluewing, I was hooked,” he says. “Waterfowling has been an addiction of mine ever since.”

“It’s been astounding to witness the amount of habitat that has been built on the ranch over the past few years, and the amount of habitat that’s been restored and put back into working order,” says Jansky. “It’s been pretty cool to watch it all form and come together, and to see the numbers of ducks increase season over season.”

One of Jansky’s favorite memories from the past year’s season is from the last weekend of duck season. “We set up in layout blinds in a thick bank of fog,” he recalls. “We could hear the ducks on the roosting pond and gradually, we were able to coax them in—teal, pintail, and gadwall. With full straps, we headed back to the lodge for an ample breakfast, then set out our goose spreads, and were rewarded with both specklebellies and snows.”

Go deeper into the heart of Texas

Just 90 minutes southwest of Houston. Connect with us to learn how you can share in the experience.