Tim believes in truth, integrity and enjoying life. Born in the mid 1970’s he grew up in San Francisco’s Bay area being influenced by his mother’s blue ribbon pies and the California fresh food movement. This love of fresh and local food has followed him throughout his work.
Tim was approached by the Mansion on Turtle Creek to become the Chef de Cuisine under their newly hired Executive Chef John Tesar. During Tim’s time at The Mansion, the hotel was able to regain its fifth star from the Dallas Morning News.
For many years Tim’s career focused on high-end fine dining. His journey began at the age of 14 with his first job bussing tables and all-purpose kitchen aid. By 17, he enrolled in Johnson & Wales University Culinary Program mastering the rigorous building blocks of classic techniques. Other influences include Pan-Asian from Jonathan Eismann’s Pacific Time and THOM restaurants, Bond Street under acclaimed sushi Chef Hiroshi Nakahara, and the founding father of Modern Texas Cuisine, Stephan Pyles.
Working with Stephan is where Tim became intrigued by the primal roots and regional style cooking of the Old West and was first called by the fire. Byres worked as the executive chef at Stephan Pyles in 2008 and 2009.
Once he made the commitment to open Smoke in Dallas, he went directly to the source – traveling three months through the Deep South and talking to people about cooking authentically over wood. Tim found American cookery at its roots; homemade, honest-to-goodness, whole foods and crafted dishes. Returning to Dallas he was determined to make the kind of food that conjures up memories of American heritage, food with soul and nostalgic integrity, the spirit of hospitality, celebrating community and most important of all, create that final flavor that lingers. That’s what he calls “taste Memory”.
His food and philosophy continues to evolve naturally, honoring old-fashioned recipes and putting together an intelligent mix of flavors, sophisticated yet balanced with the familiar. “Bloom where you are planted” is his approach to cooking with what is available both locally and regionally. He has found his food voice – honest, genuine and real.