Chef Tim has been cooking and managing restaurants since the late Seventies, one of his earlier jobs was at the original Harborview Restaurant in Stonington Borough, he found his way through kitchens in New Haven, Boston and Miami, both on shore and on a Cruise ship. He worked with Bob Kinkaid at The Harvest Restaurant in Harvard Square, then onto Nantucket to run 21 Federal. From there he went to the Napa Valley to work with Michael Chirello at Tra Vigne and Hiro Sone at Terra, eventually becoming Executive Chef at Kimball’s East in Emeryville, a world renown Jazz Supper Club. Moving back to the east coast Tim was the Concept Chef behind the very successful Not Your Average Joe’s Restaurant Group, garnering “Concept of the Year” and “Hot Concept of Tomorrow” from Nation’s Restaurant News and Restaurant & Hospitality. Tim returned to Connecticut in 2000 to open Sherlock’s 221 in Old Lyme where he was one of the first restaurants to feature a “Local” menu, from June through October a “50 Mile Menu” was always featured.
Joining Sodexo in 2005 where he worked for over ten years, he traveled across the country opening new accounts and new concepts, and was part of the team that cooked at the G-20 Summit in Pittsburg in 2009.
Tim has been invited to cook at the James Beard House on two occasions, the first in 1999 with Not Your Average Joe’s and again in 2003 with Sherlock’s.
Tim has been a member of Nantucket Wine Festival Culinary team since 2000 and now works for Dole & Bailey a Woman owned Food Supplier out of Boston, as a sales rep for Connecticut and South County RI.