A native Minnesotan, Tim started his culinary career in 2005 after graduating from the college of coastal Georgia, where he was accredited by the American Culinary Federation. Since his graduation, he has acquired years of experience working for a handful of Forbes five star rated hotels and restaurants. Most recently, Morton worked as executive chef of Mercantile and Mash. Prior to that, he spent time as chef tournant of Chicago’s Alinea restaurant.
Beyond his learned skill set, Morton believes in the art of seasonal cooking, highlighting local ingredients at their peak. With his versatile background being mentored by some of the most notable chefs, he carries unique insights on a number of concepts and volumes that he uses to feature produce from surrounding farms.
As a complement to his expertise, Tim also has a passion for traveling and specifically exploring new places.