Tim is a 2001 graduate of the Culinary Institute of America (CIA). During his time at the CIA, he completed an externship at Oakmont Country Club. Upon graduation, Tim went to work at the prestigious Duquesne Club, working his way up the ranks to Sous Chef. Following his four years at the club, he took his first position with Parkhurst as a Sous Chef at St. Vincent College. In 2007, he was promoted to Executive Chef at Highmark, where he transformed the foodservice operations to focus on Healthy Dining. In 2012, Tim was promoted to General Manager at Highmark, a position he held for a year and a half. In the summer of 2013, Tim took the post of Executive Chef at Parkhurst’s largest account, Duquesne University.
Tim was named 2012 Chef of the Year for the American Culinary Federation’s (ACF) Laurel Highland’s Chapter. He has competed in four ACF Hot Foods Competitions, earning one gold, two silver, and one bronze medals. He also serves as Vice President of his chapter and is recognized as a Certified Executive Chef and Approved Certification Examiner for the ACF.
Tim is a member of Parkhurst’s Culinary Advisory Board and Local Advisory Board, PASA (Pennsylvania Association of Sustainable Agriculture), Slow Foods Pittsburgh, the ACF, and serves on the Apprenticeship Committee for Westmoreland County Community College. Tim also partners with Greater Latrobe School District as part of the Chefs Move to Schools Program.
Tim was born, raised and still resides in Greensburg, PA with his wife, Erin, and two sons, Owen & Evan.
A native of Pittsburgh, John has worked for a wide range of restaurants and catering venues. His culinary career began when he was just 15 years old, working at Gullifty’s, a movie theater- turned- restaurant in Squirrel Hill. John’s culinary résumé features local Pittsburgh hotspots including Claddagh Irish Pub where he was the Head Sautee Cook, the Gateway Clipper, and Lone Star Steakhouse where he began as a prep cook and worked into the position of Kitchen Manager. He was also the Saucier at Pittsburgh’s premier seafood restaurant, Monterey Bay Fish Grotto.
John was originally hired by Parkhurst in 2017 as a Catering Cook before quickly advancing to his current role as the Chef at the Red Ring Bar & Grille. John is still growing into the ‘Chef’ title as he creates new & updated menu items for the Red Ring. His current favorite on the menu is the Honey Chicken Sandwich, which he enjoys for its clean & fresh flavors.
John currently resides in Baldwin and enjoys spending his free time with his son, Tyler.