Bio
Born and raised in New Hampshire, Chef Tim Andriola was initially exposed to the food industry when he accompanied his father to work at the family restaurant on weekends. He started his career as a dishwasher and then a prep cook as he completed his high school years. Inspired by his mentor, Chef Ron Boucher, Tim worked full-time for a year and was then accepted at the Culinary Institute of America in Hyde Park, NY.
He proved to be a quick learner and an exceptional student, graduating first in his class and receiving the prestigious Francis L. Roth Award. After graduation, he completed his undergraduate education at Florida International University and began his Masters in Hospitality Management. Concurrently, he was employed as chef de cuisine at Chef Allen’s in Aventura for five years before serving as the executive chef opening Mark’s South Beach. During Chef Andriola’s tenure at Mark’s, the restaurant was named #1 in Miami by Gourmet, best new restaurant by Bon Appétit and one of the 50 best hotel restaurants by Conde Nast Traveler.
Timo Restaurant & Bar was the result of a project that he developed during his Masters program. Since opening in 2003, Chef Andriola has garnered local and national acclaim for his cuisine, earning Rising Star accolades from Esquire, Restaurant Hospitality, Star Chefs and Sterling Silver. Timo was listed as the top new restaurant by Alan Richman in GQ, landed on John Mariani’s list of favorite Italian restaurants and was designated as a restaurant not to be missed by Food & Wine. In 2006, Johnson & Wales honored him as a distinguished visiting chef.
Chef Andriola also offers his talents to the community, assisting in various events for the March of Dimes, Easter Seals, Share Our Strength, Project Newborn and numerous other charities throughout South Florida. Professionally, he has served as a consultant to Kraft Foods, Dr. Arthur Agaston of The South Beach Diet and on the chef’s advisory panel at Le Cordon Bleu Culinary School. Chef Andriola is also the consulting executive chef for Bill Hansen’s Catering, a local catering company serving the South Florida community for over 25 years which generates $8+ million annually in sales. He currently serves as Executive Chef for both Style Catering and Coconut Grove Events, overseeing culinary operations for private, corporate and social events throughout South Florida.