Timothy Garling has been chef and partner at the Jackalope Grill since 2005. He holds a degree in chemistry from the University of Washington and has traveled extensively in North America, Europe and the Middle East. He taught high school chemistry, physics and math in Seattle, Washington 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, was a member of the board of directors of the Southeastern Alaska Conservation Council (SEACC) as well as the Sierra Club’s RARE II steering committee. Moving to Paris, Tim attended the École de Cuisine La Varenne and, returning stateside, he became sous chef and interim managing chef at Roche Harbor Resort in Washington’s San Juan Islands. Moving to Utah, he spent nearly twenty years as executive chef and general manager at the Shallow Shaft Restaurant in Alta, Utah. That restaurant consistently ranked as one of Utah’s ten best and in 2001 and 2002 was listed in the Zagat Survey of “America’s Top Restaurants.”
“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. Those memories range from the smells of my grandmother’s kitchen to dishes eaten at a roadside bistro in Provence. I owe my 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.”
Tim is married to wife Kathryn and their daughter Eliotte, a graduate of Reed College in Portland, is currently a PhD Candidate and National Science Foundation Graduate Research Fellow at the University of California, Berkeley.