Originally from San Diego, Tim set out overseas to expand his culinary horizons, eventually setting up his first pop-up restaurant in South Korea in 2017. Since returning stateside, he’s been working in fine-dining kitchens up and down the California coast, and has become an expert on dry-aging fish. Never forgetting his hometown roots, and the bounty of its marine harvest, Tim now is focused on opening his own seafood restaurant in San Diego.