From the Kitchen
Tim was fascinated with food from an early age; cooking whenever and wherever he could.
As a young chef, he earnt and learnt his way through Melbourne fine dining, Lygon st became a second home.
By the age of 21 he became a head chef, and at 22 was revolutionising bar food in Brisbane, earning his restaurant its first Chef’s Hat.
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.