Tim Quinn

Chef Tim has been cooking and managing restaurants since the late Seventies, working his way through kitchens in New Haven, Boston and Miami, both on shore and on Cruise ships.

He worked with Bob Kinkaid at The Harvest Restaurant in Harvard Square, then onto Nantucket to run 21 Federal. From there he went to the Napa Valley to work with Michael Chirello at Tra Vigne and Hiro Sone at Terra, eventually becoming Executive Chef at Kimball’s East in Emeryville, a world renown Jazz Supper Club. Moving back to the east coast in 1994 Tim was the Concept Chef behind the very successful Not Your Average Joe’s Restaurant Group, garnering “Concept of the Year” and “Hot Concept of Tomorrow” from Nation’s Restaurant News and Restaurant & Hospitality. Tim returned to Connecticut in 2000 to open Sherlock’s in Old Lyme where he was one of the first restaurants to feature a “Local” menu, from June through October a “50 Mile Menu” was always featured.

Joining Sodexo in 2005 where he worked for over ten years, he traveled across the country opening new accounts and new concepts, and was part of the team that cooked at the G-20 Summit in Pittsburg in 2009

Tim has been invited to cook at the James Beard House on two occasions, the first in 1999 with Not Your Average Joe’s and again in 2003 with Sherlock’s. Tim has been with the Culinary Team at the Nantucket Wine Festival since 2001.

Retiring in 2022 Tim started Forest Floor Foragers, supplying local restaurants with wild mushrooms, Ramps, greens and a variety of foraged items, also producing Handmade Soaps, Jellies and Mugolio.