From the Kitchen
Tim started cooking at ten years old, learning from his Nonna in a tiny kitchen that smelled of garlic and tomato. By sixteen, he was working the line at Dimmattina's on Lygon Street. By twenty-one, he was head chef, earning a Chef's Hat and running kitchens across Melbourne.
But the restaurant industry took its toll. Long hours, high pressure, and a culture of excess led to years of substance abuse and self-destruction.