Chef Tim Garling
Timothy Garling has been chef and partner at the Jackalope Grill since 2005. He holds degree in chemistry from the University of Washington and has traveled extensively in Europe and the Middle East. He taught high school chemistry, physics and math in Seattle and at Wrangell High School in Alaska and was a lecturer in physical science at the University of Alaska Juneau. He served as office manager for Seattle’s first Open Space Initiative and for several years was on the board of directors of the Southeastern Alaska Conservation Council (SEACC) and, in the late-seventies, served on the Sierra Club’s RARE II steering committee. Tim then attended culinary school at La Varenne in Paris for two years (leaving before receiving the Grand Diplome). Later he became sous chef and interim managing chef at Roche Harbor Resort in Washington’s San Juan Islands. Moving to Utah in the mid-eighties, he spent nearly twenty years as executive chef and general manager at the Shallow Shaft Restaurant in Alta, Utah where Zagat’s Survey consistently rated the restaurant as one of Utah’s ten best. In 2001 and 2002, the restaurant was listed in the Zagat Survey of “America’s Top Restaurants.”
During his time in Bend, the Jackalope Grill, won Gusto Magazine’s “Best NW Cuisine” award three years in a row—as well as “Best Fine Dining,” and “Best Service.” Tim often appeared on NBC and ABC network television in Salt Lake City. In Bend he has had two appearances on Central Oregon Television’s (COTV) “Cooking Central Oregon Style” and on “The Chef’s Table” on KTVZ (channel 21). In addition he was a regular guest on Bend’s “Cooking with Julia” radio show (discontinued as of early 2014). During the summer of 2011, he won the title of “Top Chef” in competition at Bend’s “The Bite of Bend” festival. Currently he is executive chef and general manager of the Jackalope Grill and is a chef-instructor at the Cascade Culinary Institute (Central Oregon Community College). He is married to wife Kathy and has one teenage daughter, Ellie (a student at Reed College in Portland).
“When I reflect upon my cooking, I think that many of the dishes I have created are an attempt to give form to my memories. These memories range from the smells of my grandmother’s kitchen to a particular dish I may have eaten at a roadside bistro in Provence.” Two of my strongest influences are from the American Southwest and the Pacific Northwest. I owe my main inspiration in food to my maternal grandmother who cooked for a large family with vegetables from her garden and game from the forest, my responsibility to and understanding of nature to my father, and my “follow your bliss” facility to my mother.