Estate Chef - Winery
After graduating with a B.S. in Earth and Geographic Sciences, Tim embarked on a cross-country road trip that took him to Patina restaurant in Los Angeles, drawn to a cooking style focused on freshness and seasonality. Walter Manzke, Patina’s chef de cuisine, would become a great influence on molding Tim’s culinary path.
Born a traveler, Tim discovered his true essence of cooking at three-star Michelin restaurants in Europe: creating a sense of place, staying true to the surrounding culture, and never compromising the quality of local ingredients. Returning from Europe, Tim studied technical and precision-based cuisine with Chef Laurent Gras of The Fifth Floor at the Hotel Palomar, and later as Executive Chef at L’Auberge.
Eager to work with a chef who believed deeply in using local ingredients to create a multi-course tasting menu experience, Tim next worked under Daniel Patterson in the Michelin two-star kitchen of Coi in San Francisco.
Now rooted in Napa Valley as Estate Chef at Long Meadow Ranch, Tim's cooking is the core of our award-winning wine & food experiences. He humbly, yet skillfully incorporates our wines, organic produce, grass-fed beef and lamb, award-winning extra virgin olive oils and more into one-of-a-kind menus at Chef's Table, engaging Kitchen Workshops, and unique culinary provisions.