Growing up on a farm, food has always played an important part in Tim’s life. Despite humble beginnings, Tim’s mother was always able to take whatever they had and make a delicious, nutritious meal out of it. They ate fresh vegetables from the garden, their own pork, chicken, beef, and the occasional duck or goose. All would be prepared in a myriad of ways. Raw, cooked, canned, cured, jammed, jellied, roasted, fried, braised, and occasionally over an open fire.
Tim’s mother would cook in a meticulous way following a recipe precisely while his father’s technique was all about passion, expression and experimentation. In developing his own culinary style, Chef Tim has taken the best of both of their techniques.
Tim thrived in culinary school at NAIT in Edmonton where he continued to refine his skills. Working at fine dining restaurants taught him to take the skills that he had learned in his parent’s kitchen to a new elevated level. As the Executive Chef at a fine dining restaurant in Edmonton, for eight years, there with lots of room to experiment and develop his skills.
After some time in the big city, Tim was ready for a change and came across a position at Maligne Lake. When asked about his journey to the mountains, he explained “I got out of my ridiculous lease on a 14th floor 1000sq ft. apartment, got rid of most of my belongings, packed my life into the back of a Kia and moved into a 5’x10’ almost in the middle of nowhere. It was awesome.”
At Maligne Lake, Tim found stability, inspiring mountain vistas, professional development opportunities, a company that cared about his future, mentors who he could learn from, and who encouraged him to continue to grow.
Tim was able to put his skills and work ethic to the test. As the Executive Sous Chef for the Maligne Valley, he assisted with the opening of four new venues working on a variety of projects from events, training and menu development.
Chef Tim has found his home in Jasper and looks forward to continuing to push Maligne Canyon to new heights.
What made you want to become a chef?
“I wanted to be in a work environment where I was better able to express myself.”
Why do you use Alberta ingredients in your kitchen?
“Alberta ingredients have always been close to my heart, and I appreciate the diversity available from farms, ranches, and foraging opportunities.”
What is your favourite Alberta ingredient to use?
“Probably anything in the Brassica family, as they grow widely, and wildly throughout Alberta.”
What dish should guests be sure to try on your menu?
“The pastrami-rubbed beef short-rib is probably my favorite. Simple and straightforward, but packing tons of flavor and some unexpected twists.”
What is a favourite kitchen/cooking memory?
“I don’t know if I could pick a favorite. Every day brings the opportunity for new stories, new laughs, and new memories. I try to keep looking forward to all of those things.”
Why do you take part in Alberta on the Plate?
“We’re simply incredibly excited to be able to exemplify Alberta to all of our guests!”