Meet the Food Forager & Director of Culinary Education, Chef Timothy Meyers
In his position as Director of Culinary Education and Food Forager, Chef Timothy Meyers creates and leads culinary classes and activities at Ocean House and the Center for Wine & Culinary Arts (CWCA)–one of the top resort culinary schools in the country–as well as collaborating with local farms and organizations to source the freshest, most delicious ingredients for the culinary team.
Chef Tim joined Ocean House after eight years of experience in New York, where he worked at some of the city’s most notable restaurants.
After Chef Tim graduated from the Culinary Institute of America, he began his culinary career as an intern at The Greenbrier in White Sulphur Springs, West Virginia. Chef Tim later served as chef de partie, a three Michelin star restaurant, and Eleven Madison Park prior to working in Blanca and Roberta’s Pizza as sous chef. At Blanca, he helped create menus for the two Michelin Star tasting counter using seasonal produce. Most recently Chef Tim served as chef de cuisine at Charlie Bird and executive Chef at Charlie Palmer Steak and Spyglass Rooftop.
Chef Tim’s passion for culinary education started during his childhood in rural Upstate New York, where he learned the value of sustainable and local produce. In his free time, Chef Tim enjoys New England outside activities including surfing, fishing, kayaking and visiting the region’s light houses.
He received his bachelor’s degree from Bard College at Simon’s Rock in Massachusetts and his associate’s degree from the Culinary Institute of America (CIA) in New York.
Come take a culinary journey with Chef Tim in CWCA.