TIM SLAVIN

Tim Slavin is an Oklahoma-based
Private Chef & Restaurant Consultant

With a passion for exceptional service and high quality food, I utilize 17 years of Food and Beverage experience to create successful operations that deliver world-class dining.

Applying knowledge learned in casual and fine dining, and education from both Oklahoma State University and The Culinary Institute of America, I have built successful F&B operations across Oklahoma.
About Tim

Chef Tim Slavin offers culinary services tailored to your needs.

Got a dinner party coming up for you and a few friends? Maybe your office is throwing a holiday party and you need some cheese, meats, and snacks. Don’t feel like cooking this weekend? Reach out to me and let’s plan your next culinary adventure!

Private Chef Services

Consulting Services

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From menu and recipe development, to financial analysis and business strategy, Tim Slavin consults across the full spectrum of food and beverage operations.

I create menus that highlight local flavor and feature the very best a restaurant has to offer. Collaboration with owners and culinary teams is essential to designing a menu that speaks to your market and captures the philosophy of your business. Let’s brainstorm!
Want to riff and refine an existing recipe? Ready to develop something brand new? I love handling both, and can train your kitchen staff to do the same through procedural instruction, up-skilling, and standardization - all in the name of consistent execution.
When it comes to fostering culture, it’s important to understand it before trying to evolve it. I help build effective teams by partnering with leadership and staff to identify what’s working well, what we’re most proud of, and where our biggest areas of opportunity exist.
Once we’ve got a good sense of where we’re headed, we can work to shape the organization’s mission, vision, and values to match those ambitions. Employee and guest retention starts with employee well-being, so I work to foster cultures of excellence where all team members feel fully welcomed, treated with respect, and supported to do their best work.

Pricing is an art and a science. I offer menu mix and cost of goods analysis to identify high-value items and pricing opportunities to maximize restaurant profitability.
I specialize in concept development, from R&D, new concept ideation and creation, to modifying existing establishments. My priority is on developing out of the box, market-first ideas that offer opportunities for healthy, sustainable growth, and facilitate future business growth and development.
My time at Oklahoma State University’s Hotel and Restaurant Administration program gave me foundational training in the principles of restaurant management, organizational leadership, people management, and operational development. I’ve overseen operations ranging from 2 to 200+ employees, and brought the same level of professionalism, efficiency, and empathy, and hospitality to each. One of my deepest passions is shaping and sharing a management style that sets a business up for sustainable success.

“When it comes to crafting a well-rounded and highly effective gold standard for hospitality professionalism and leadership, you need look no further than Chef Tim Slavin. In my years of working with the best and brightest the industry has to offer, I have encountered few folks with the dexterity and fluidity he brings to the table. Chef Slavin is a gifted people developer, culture curator, and operations maestro who not only has successfully proven his craft time and time again, but also manages to exceed his capacity for excellence with each new endeavor. It’s an honor and pleasure to watch him share his talents with the world and it’s inspiring to watch him lead with his heart, brilliant mind, and the beautiful spirit of hospitality!”

— Tiffany Poe, Educator, Entrepreneur and Speaker