Timothy Mosblech embarked on a cross-country road trip that took him to Chef Joachim Splichal's 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.
Invited by Chef Manzke to open L’Auberge Carmel as sous chef, Tim relocated to Northern California. Always the traveler, he took to Europe to further hone his technical and precision-based cuisine at three-star Michelin restaurants: Arzak in San Sebastian, Vendome in Germany and Taillevent in Paris. Shortly after returning, he was invited by Manzke to lead as Executive Chef at L’Auberge Carmel.
Eager to work with a chef with a intense passion for local ingredients, he 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 culinary provisions.
While working at high end kitchens, Timothy Mosblech developed a deep respect for local, seasonal ingredients – as well as an appreciation for peers and his surroundings. Whether in the kitchen or foraging, he emphasizes that what is prepared, plated and served is ultimately a culmination of much more than simply an idea and some technique.