I am a senior culinary professional with over 20 years in the hospitality industry creating, managing and delivering dining

concepts for various audiences. I've created menus and dining experiences for private clubs, 4-star and 4-diamond restaurants and hotels across the country. I try spend a significant amount of my time creating new and innovative dishes that are appealing to the eyes and the palate. I worked at the Heathman Hotel in Kirkland, WA where I learned about true farm to table cuisine and utilizing every part of an ingredient to the fullest. Most recently, I was an Executive Chef for the Parry Group in Virginia where I over saw the operations for three different restaurant concepts simultaneously at the Virginian, a 4 star Hilton Curio Collection Hotel.

For me, cooking is...

an opportunity to share my love and passion for food with anyone I get the chance to cook for.

I learned to cook at...

Formally, the Southeastern Institute of Culinary Arts. I started cooking with my great grandmother at the age of 7.

A cooking secret...

A good sense of humor and a genuine smile will take you a long way.

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Chef Tim's reviews

5

•

1 services

Chef Tim Haire was first class. He was very accommodating to our multiple dietary needs and offered many helpful suggestions with even a few surprises. The meal was OUTSTANDING!!! Our group has not stop raving about the dinner. The presentation was beautiful. We cannot wait to do it again! The best!