Tim brings passion and precision to the kitchens of Mercantile and Mash, leading the Lowcountry’s newest food emporium and American whiskey and beer bar. A native Minnesotan, Tim started his culinary career in 2005 after graduating from the College of Coastal Georgia, where he was accredited by the American Culinary Federation. Since his graduation, he has acquired years of experience working for a handful of Forbes Five Star rated Hotels and Restaurants. Most recently, Morton worked as 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.
Beyond his learned skill set, Morton believes in the art of seasonal cooking, highlighting local ingredients at their peak. With his versatile background being mentored by some of the most notable chefs, he carries unique insights on a number of concepts and volumes that he uses to feature produce from surrounding farms.
As a complement to his expertise, Tim also has a passion for traveling and specifically exploring new places, practices and insights he can bring home to the Mercantile kitchen. When roving the mountains specifically, you can find him on skis tearing up the slopes equally as smoothly as he runs his kitchen.