As early as high school, Tim knew he wanted to become a chef because it would allow him to express his creativity each day. After graduating from the Culinary Institute of America, New York, he apprenticed with many well-respected and renowned chefs before serving as the Vice President of Operations for Hops Restaurant and Brewery. There, Tim was responsible for menu and concept development as well as for the overall operational systems of more then 60 restaurants in 10 states. Branching off on his own, in 1999, Tim was one of the co-founders of the popular Bonefish Grill in St. Petersburg, Florida, where he continues to oversee operations.

Tim recalls his earliest memories of Grey Poupon fondly, having enjoyed it on turkey sandwiches as a little boy. Since then, it’s played an important role in his cuisine. What he likes best about Grey Poupon is the versatility-he can easily incorporate it into any style of dish, whether it’s Asian, seafood or a simple dressing for a salad. Tim says it best, “Many different sauces and spices come and go, but Grey Poupon will always be a staple.”