Appointed Executive Chef
At Emeline in Charleston - SC, USA
Tim earned his 20-year skillset by working with Forbes Five Star rated hotels and restaurants. Most recently, he led the opening of Mercantile and Mash in Charleston as executive chef. Before the Lowcountry, he was the executive sous chef at The Umstead Hotel and Spa in Raleigh under the leadership of Steven Greene and previously Scott Crawford. Prior to that, he spent time as chef tournant of Chicago's famed Alinea restaurant. His dynamic background being mentored by some of the most notable chefs has shaped his vision as he steps into his role with Emeline.
As the Executive Chef at Emeline, Tim will demonstrate his belief in the art of seasonal cooking, highlighting regional Charleston ingredients into Emeline's restaurant and bar program.
He is a graduate of the College of Coastal Georgia where he was accredited by the American Culinary Federation through its Culinary Apprentice Program at Sea Island Resort.