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Specialties
Tim’s Philosophy: «My philosophy on food and business is simple and straightforward. Always use the finest and freshest ingredients possible, nothing less. Create flavors that contrast but, at the same time, compliment each other. Combine textures and colors… and pay special attention to the presentation of all. And, finally, take care of your customers; good service is just as important to a restaurant’s success as the food it serves.
Eating should be one of the great joys in life. At Timothy’s, our goal is to fulfill that promise. We want you to leave having had a wonderful dining experience… and wanting to come back.»
Meet the Business Owner
Tim S.
Business Owner
Tim was born and raised in the Twin Cities of Benton Harbor and St. Joseph, Michigan, just 25 miles north of Union Pier. He received his degree in culinary arts in 1985 from Johnson & Wales University in Providence, Rhode Island. He began his career in Atlantic Beach, Florida, a seaside town near Jacksonville, in the kitchen of The Ragtime Inn & Seafood Grille, a premier restaurant in the area. He ultimately worked his way up to the position of executive chef there and, in 1995, was selected by its owners to set up and run the kitchen of a new, and eventually, equally successful, property in nearby St. Augustine, the A1A Aleworks.
In 1997, Tim returned to Michigan to be executive chef at the then new Lighthouse Depot & Brew Pub in St. Joseph and subsequently held similar positions at Miller’s Country House here in Union Pier and the Blue Chip Casino in Michigan City, Indiana. Early in 2001, when the owner of Gordon Beach Inn, Devereux Bowly, approached Tim about opening a restaurant i