Frederick is awesome. We think so, you think so–and though we’re biased, it’s not just us. People who visit our city from far and wide rave about its charm, its diversity, its up and coming downtown, its blossoming cuisine scene. Some love it so much they go from visitor to resident. That’s just what happened for the distinguished Chef Tim Jones, and of all the places he’s seen and lived, it looks like he intends to make his forever home here in Frederick.
Born and raised in the Bronx, Tim always knew he wanted to pursue a career in the food industry—and it was all thanks to his mother, an extraordinary chef who cooked with skill and heart.
“...my mom really instilled in me a passion for food because she would always get so excited about anything we would cook…” he shared. “My mother was just a good cook in general, and that inspired me to be a good cook because it would make her so happy—it would make me happy—to cook things and see people respond…”
And she didn’t just cook for family. She cooked for many friends from many different backgrounds, each of them unknowingly inspiring her to branch out beyond a single type of cuisine.
“My mother just embraced everybody’s culture which inspired me to get more into food; we had friends who were Puerto Rican, so she made good Puerto Rican food…she had friends from Yugoslavia and she’d figure out to make the food that they would make…there was nothing we didn’t eat in my house,” Tim recalled.
This passion and skill for cooking that was second nature to his mother was contagious for young Tim—so much so that he dove headlong into the food and hospitality industry as soon as he could. Circumventing New York City’s law that doesn’t allow anyone younger than 16 to work in restaurants, he purchased a folding bike at 14 years old and made the long trek to his first job at Nathan’s in Westchester County. He was going to get into the industry one way or another—and things have only gone up from there.
Today, Tim is entering into a new role as the Senior Executive Chef for George Washington University in D.C., overseeing all food service to campus students, faculty and guests. Between five dining halls and 7,000-9,000 students, he’ll certainly have a tall task–but he’s more than prepared for it.
Graduating from the renowned Culinary Institute of America at 20 years old, Tim has had a successful and colorful career with an impressive resume. He earned his place as the youngest-ever Banquet Chef at the famous 5-star Diamond Waldorf Astoria Hotel in New York City. He has worked everywhere from New York restaurants to opulent Four Seasons, Hilton and Hyatt hotels. He ran the kitchens of the University of Nebraska Medical Center and worked as Executive Chef at large Midwest casinos. Most recently, he was the director of food and beverage for Washington Nationals Park, and now he transitions into his new position with George Washington University. You could say he’s experienced it all, and he’s been everywhere. And out of all these places, Frederick stole his heart, and we can’t say we don’t see why–all bias acknowledged.
Upon graduating from culinary school, his mother moved to St. Louis and worked in real estate, but when the market dropped, she was on the hunt for a new home. She ended up finding that home in Frederick, along with his sister, Timika—and that’s what drew him here.
“I was in New York and I was missing my family...and I said, ‘You know what? Let me move back to where family is,’ and I decided to move here to Frederick and slow down my life a little bit,” he shared.
“We always liked Frederick, because Frederick is a very diverse community, where it’s multiracial, multicultural, it’s got a very good, thriving, exciting downtown community that people are engaged in, and a lot of activities…every weekend there’s something going on that’s hospitality, food and beverage related that’s exciting…Frederick has become my home and I truly love living in Frederick.”
And of course, food is an important factor. Some of his favorite spots? Here’s what he had to say:
“...I love Thatcher and Rye—one of my favorites to go to…Sardis has the best chicken—I'm addicted to it, and last but not least, Jerk and Jive. I love their oxtails. Frederick has come a long way with the food scene and the food is very diverse and eclectic!”
We’re glad to have such an esteemed chef and awesome human in our community, and we’re excited to see where his culinary skills will continue to take him.