Tim lived overseas (Venezuela, Guatemala and Yugoslavia) for the first 10 years of his life. The first job Tim had working in kitchens when he was 16 as a dishwasher at a retirement community. What was supposed to be a summer job turned into a love for everything kitchen. After graduating from Baltimore International College in fall of 2005, with an associate’s degree in professional cooking, Tim worked at The Center Club, a prestigious private business club on the harbor for two years followed by positions at Vermilion, Bibiana and his first sous chef job at Tallula . Directly before joining us at the Wine Kitchen, Tim was the head chef at Room 11 in Washington DC. Tim chose to join the Wine Kitchen family so he could be closer to the farms he loves to use in his cooking.