Tim Slavin
Private Chef & Business Consultant
With 17 years of experience in the restaurant and hospitality industry and a passion for creating memorable menus and unforgettable dining experiences, I use expertise, empathy, and creativity to power food and beverage businesses and high-performing teams.
Drawing from nearly two decades of experience working across casual and fine dining concepts, time spent learning Culinary Arts from the Culinary Institute of America, and a degree in Hotel and Restaurant Administration from Oklahoma State University, I’ve helped build and grow successful, scalable F&B Operations in Oklahoma and beyond. Some of my favorite projects include Food Network favorite The Pioneer Woman Mercantile, Smoke Woodfire Grill, Juniper, 624 Kitchen & Catering, Tavolo Market, Torero, and several of Tulsa’s best and most beloved restaurants. If you’re around Oklahoma, stop by for a visit sometime and give these concepts a look!
You can learn more about my experience and expertise below, or drop a line to get in touch - I’m always excited to connect and partner with friends and colleagues in food.
Biography
I’ve always been passionate about bringing joy to people through food - so much so that I’ve built a career out of preparing, presenting, and sharing it with others.
Throughout my tenure as a chef and operations director, I’ve been fortunate enough to touch and learn from nearly every aspect of the dining and hospitality industry. Thanks to previous stints in catering across Oklahoma and New York, running casual and fine dining kitchens in markets across the country, and managing multi-unit operations like The Pioneer Woman Mercantile and Justin Thompson Restaurant Group, I’ve built a track record creating phenomenal dining experiences and maximizing profitability through exceptional hospitality, nurturing talent, innovation, and experimentation.
My expertise encompasses all aspects of the food and beverage industry, including concept ideation, menu and recipe development, purchasing and inventory management, team training and development, human resources, operational culture development, evaluating/creating SOPs, kitchen design, pricing strategy, and financial analysis. This combination of training, education, and hands-on experience gives me the ability to think like an owner and build the bottom line.
I use my experience in organizational management, financial analysis, and diverse operational procedures to create growth and success, no matter the size or scale of the operation. Some of my greatest hits include executing a televised 500-person wedding in the middle of a cattle ranch, catering film sets for time-pressed production teams, preparing multi-course private dinners, and creating some of Oklahoma’s best cuisine.
Keeping my roots in Oklahoma has given me the opportunity to shape the dining landscape in the Midwest and share my passion for phenomenal hospitality with the community I adore so much. I love helping develop the future of food and hospitality in my home state and beyond!