Tim has been working as a chef for 30 years now starting his career at The Edge in East Sydney under Gary Skelton before moving onto such places as The Centennial Hotel with its wood fired grill, rotisserie, and pizza oven. Finishing his apprenticeship under Meyjitte Boughenout at Claudines and being made Sous chef soon after qualifying.

Tim briefly worked in London at Bank restaurant before coming back to Melbourne to work at Radii at the Park Hyatt under Paul Wilson.

Tim has been a head chef now for 16 years running places such as St Ali, Harveys and 3 Station Pier. He was the executive chef for Table Matters at Morning Star Estate.

Joining the Entrecote team in 2016 as their head chef, Tim has seen many changes and challenges in that time with COVID lock downs and the moving of Entrecote from South Yarra to Prahran.

He is proud of his team and how they go about their job with passion and commitment. This attitude resulted in Entrecote being awarded one hat in 2022 from The Age Good Food Guide, a highlight of his career.

Tim’s culinary style:

Tim’s style is classic bistro. He looks for great seasonal produce that speaks for itself through good cooking techniques and simple presentation.

With mentors such as Alain Fabregues and Philippe Mouchel Tim is able ask questions of these masters and continue to refine his cooking.

Entrecote Signature Dish:

Based on the classic dish from the legendary Relais de Entrecote in Paris, Melbourne Entrecote strives to emulate the classic dish that has been around for 50 years.

Chargrilled Rangers Valley Black Market 270 days grain-fed Angus Beef, cooked to the customer liking served with frites & our Secret Herb Butter Sauce, and a soft leaf, radish and walnut salad to accompany.