Tim began his culinary career in Huntsville Ontario at The Navigation Co. Diner on Huntsvilles town dock in 1986. Under the tutelage of Journeyman Chef Jeff Sudaby. Tim continued his work with the company for 6 years and eventually took over the KM position in 1992 after having worked at the Depot in Dwight, Wackeys at the Pine grove and other branches of the company. In 1992 Tim attended Algonquin Colleges Culinary Management program while working at several Ottawa region restaurants. He returned to Huntsville and ran the kitchen at Three Guys and a Stove before taking over as Executive Chef at Jesters Eatery & Spirits Emporium for two years. His Career continued in the City of Ottawa as the Executive Chef at Bravo Bravo Italian Bistro in 1998 before embarking on a 2 year travel and working expedition that saw him hoan his skills in England, The Netharlands, Singapore, and Austrailia. Upon his return to Muskoka, Tim worked in Bala, Muskoka at the Moon river lookout and Bala Bay Inn before moving to Toronto where he lead Kitchens as Head chef as well as contracting work as a consultant. In 2010 Tim opened Grindhouse Inc in downtown Toronto where he landed the cover of Food & Hospitality magazine, then 4 years later took the lead at An Sibin Pub, followed by Ground Burger bar and Snackmrkt in Newmarket, which lead to regular appearances on Morning television and live cooking demonstrations throughout the GTA. In 2018, Tim again returned to his roots and partnered with longtime friend Rob Taylor to bring a new culinary brand to the area, opening up Picnic Bistros & and Pulled BBQ food trucks. In 2019, Tim joined Thomas O’Neill and founded Aggressive Organics Inc. and was able to start researching and developing process for effectively implementing cannabis into a culinary environment.