Tim risked it all 10 years ago by leaving behind a career in engineering to follow his dream of opening a restaurant. He along with his now wife Joey, quit their jobs, moved to New York City, where he enrolled in The French Culinary Institute now, The International Culinary Center. After completing his culinary program and an externship at a 2-Michelin Star Restaurant in NYC, they decided to move to St. Thomas, USVI. They lived in St. Thomas just long enough to figure out their next move which was to open their own restaurant back in Northern Virginia.
In 2009, Tim and Joey with the help of family and friends opened their first restaurant which they found on craigslist and funded solely on credit cards. The first year was not easy by any means but it taught them to persevere and push forward with their dream. Fast-forward to 2013, Tim and Joey opened Water & Wall, a neighborhood restaurant with modern american fare and fantastic wine program highlighting Virginia wine. Tim had always wanted to open a craft sub shop and so together with his wife they opened Chase the Submarine (Vienna) in November 2015. In March of 2016, Chef Tim opened his first DC restaurant concept: Kyirisan with a Chinese-French menu in a home like setting.