Chef Tim Tokarz

Tim grew up at his grandmother's feet, constantly trying to push his way into the kitchen while she cooked. This is where he started to understand the power of food and the seed was planted…

After graduating high school, and cooking at the local vocational school, he had a choice to make: pursue a career in volleyball, or cooking…well the rest is history! He only sent out one college application and was thankfully accepted into The Culinary Institute of America in Hyde Park, NY.

After graduating, he returned to Chicago, helping to open Au Cheval as a line cook. His heart then called for a new experience, and he left to cut his chops in New York City. After five years working alongside some of the greatest chefs in the industry, Paul Liebrandt and Daniel Boulud , he made his way back to Chicago to work at Grace under Chef Curtis Duffy - one of only two three-Michelin star restaurants in the city. Upon its sudden closure, he joined John Shields at Smyth to round out his fine dining career.

Throughout his career, Tim has been on a pursuit of passion and driven by his curiosity to acquire as much knowledge and technique to set him apart from his peers. Wherever he goes, not only does his food and skillset make an impact, but so does his leadership−gaining the respect of his co-workers and consistently assuming a mentorship role.