Tim Partridge started his career as an environmental geologist in refineries throughout Southern California. Perhaps an odd start for a chef, but Tim frequently traveled to Mexico during this time where he began to develop a passion for not only the food, but also the culture of eating local, using what was available, and the benefit of simplicity. Tim’s roommate at the time grew up in Thailand and would often take Tim to Chinatown in Los Angeles to shop for ingredients he never even knew existed.
As time went on, Tim found himself in bookstores reading cook books and cooking for friends until it finally dawned on him that his true calling was for cooking. Even though he had never worked a day in a restaurant, he quit his job and made a list of local chefs he thought were doing exciting things. When he landed his first restaurant job as a dishwasher and prep cook at the Classic Cup, he knew the kitchen was home.
Tim returned to New England in 1996 and worked for Ken Oringer at Tosca in Hingham, went on to become chef owner of the acclaimed Perdix in Jamaica Plain & the South End, and worked at Stephanie’s on Newbury before joining the team at the Beacon Hill Hotel & Bistro. Chef Tim brings a unique combination of global cuisines and an appreciation for the local bounty New England has to offer when crafting his menus.