About
Our ability to adapt and create menus based on our clients wants and needs, and to do so with a flair and professionalism, artistry and consistency, is a unique combination for creative success.
Since early childhood, I have been in love with the kitchen. Always a warm, central point, I am most comfortable when cooking.
Highlights
Reviews
Britt S.
Mellisa M.
Kyra F.
Frequently asked questions
What is your typical process for working with a new customer?
After initial contact, I like to offer a tasting at my kitchen, to set a casual table and get to know the specific needs of each clients event.
What education and/or training do you have that relates to your work?
I graduated from Johnson & Wales Culinary Institute, and prior to that, worked in a rsetaurant during my teens, and have since been a private chef in the finer homes of Palm Beach.
Do you have a standard pricing system for your services? If so, please share the details here.
I charge $500 per day plus groceries.
How did you get started in this business?
I've always loved to cook.
Describe a recent event you are fond of.
Melissa M.
for $2k-5k
Let me begin by stating that "five stars" isn't high enough a rating to post for Chef Tim and company. From first introduction to the last bite, his team and professionalism completely astounded both myself and party guests. His first meeting to discuss both menu options and floor plan layouts was refreshing and further emphasized his sincere commitment to bring the best to all of his bookings. Every step of the process was stress-free from course choices to clean up times. My guests raved over his quality of fresh ingredients which were aesthetically beautiful in the way they were dressed on the plates. Our sushi presentation was incomparable as was the sushi chef's personal creations. His staff was both insightful and knowledgeable of the ingredients being served, which was of great importance as many of my guests had severe food allergies and strict dietary needs. Our bartender was sophisticated and quite the experienced mixologist which ultimately won over several of my family members (which I may add can be even more finicky than our guests). The best part, when the party had ended there was only a spotless kitchen and a fridge full of perfectly store leftovers. His staff even took out the garbage and recyclables. TIM should stand for Tantalizingly Impressive Menus. I will definitely use Chef Tim again for my future parties and many of my guests have already asked for his information.
What questions should customers think through before talking to pros about their needs?
Budgeting - considering all the aspects of an event - alcohol? plates & glases needed? tasbles & linens? buffet or plated meal?