Tim has been a chef in Charleston for nine years but was born and raised in Long Island. Although his love for cooking started at a young age, his first passion was hockey. He played as a goalie for many years and finds this experience working under pressure has come in handy in the kitchen. Tim attended culinary school at Johnson & Wales in Charlotte, NC and was able to work under Chef Daniel Boulud during his externship in NYC. Tim moved to Charleston after being recruited to work as a sous chef at Old Village Post House by Chef Frank Lee and then quickly moved to Slightly North of Broad as the sous chef. Tim’s newest chapter has landed him as Executive Chef at Mercantile and Mash, an Indigo Road Hospitality Group restaurant, where he continues to cultivate his creativity in the kitchen working with local purveyors to highlight local and seasonal ingredients. When he’s not in the kitchen, Tim spends his time at the beach with his dog, renovating his home, and exploring Charleston’s ever-changing dining scene.