Tim
Hola!
I'm a chef, cooking instructor, restaurant consultant, permaculturist, and designer from New York City, who has lived all over the world.
I graduated from New York University with a double major in studio art and perceptual psychology, and began my professional culinary career as Assistant Chef Gregory Barretta (former Four Seasons Pastry Chef, NYC) at Fletcher Morgan in New York, cooking for clients including Swaravski, Bill Clinton, Ralph Lauren, Vogue, Chanel, The Whitney Museum of Art, and Lincoln Center. Having traveled across the globe to learn about cuisine firsthand (stopping a bit longer to live in Italy, South Korea, Hawai'i, and Central America), I arrived to Mexico City in 2016 for a visit, fell in love with the food and culture and has never left.With certifications in nutrition from Stanford, Hong Kong University of Science and Technology, and Johns Hopkins University, my focus in the kitchen and in the classroom is "food as medicine" and sustainable food systems. I'm certified in Lifestyle Medicine and Sustainable Nutrition planning from Harvard Medical School and a certified health coach (Institute for Integrative Nutrition).
I'm currently developing a restaurant concept designed specifically for gastritis sufferers and is working on my master's degree in cognitive behavioral psychology at Harvard with plans to open a culinary therapy center.
I'm a chef, cooking instructor, restaurant consultant, permaculturist, and designer from New York City, who has lived all over the world.
I graduated from New York University with a double major in studio art and perceptual psychology, and began my professional culinary career as Assistant Chef Gregory Barretta (former Four Seasons Pastry Chef, NYC) at Fletcher Morgan in New York, cooking for clients including Swaravski, Bill Clinton, Ralph Lauren, Vogue, Chanel, The Whitney Museum of Art, and Lincoln Center. Having traveled across the globe to learn about cuisine firsthand (stopping a bit longer to live in Italy, South Korea, Hawai'i, and Central America), I arrived to Mexico City in 2016 for a visit, fell in love with the food and culture and has never left.With certifications in nutrition from Stanford, Hong Kong University of Science and Technology, and Johns Hopkins University, my focus in the kitchen and in the classroom is "food as medicine" and sustainable food systems. I'm certified in Lifestyle Medicine and Sustainable Nutrition planning from Harvard Medical School and a certified health coach (Institute for Integrative Nutrition).
I'm currently developing a restaurant concept designed specifically for gastritis sufferers and is working on my master's degree in cognitive behavioral psychology at Harvard with plans to open a culinary therapy center.