Caprice Holdings - 72-73 Dean Street London W1D 3SG W1D 3SG
Tim began his career in hotel kitchens, working as an apprentice at the Chatsworth Hotel before moving on to hotels in Switzerland and the 5 star Royal Garden Hotel.
A move to the Michelin starred Walton's introduced Tim to restaurant cuisine and he then went on to work at another Michelin restaurant, The Oak Room. Here he met a young Gordon Ramsay who told Tim about a job at Harvey's with Marco Pierre White.
Working with Marco 'changed me as a cook' and led to Tim taking on his first Head Chef role aged 24, at Morton's house Hotel in Dorset. A number of other head chef positions led to Tim becoming Sous Chef at Le Caprice, working under and being inspired by Mark Hix.
In following years Tim opened The Canteen in Chelsea Harbour as Head Chef, returned to Le Caprice as Head Chef, opened Bank restaurant in Aldwych and then reopened J. Sheekey. As Caprice Holdings group expanded he moved to become Chef Director.