The Dish: Mark Timms at the Jockey Club

by Editorial

With 20 years of experience, Executive Chef Mark Timms looks forward to bringing his culinary vision to the historic Jockey Club restaurant and lounge.
By Shannon O’Reilly

Chef Mark Timms perfects his plates for customers at Ponzi Vineyard, one of the many restaurants he has cooked at during his 20 years in the culinary world.

D.C. foodies will be happy to learn the Jockey Club at the Fairfax Embassy Row Hotel will be getting a new executive chef with over 20 years of experience in the kitchen and a unique take when it comes to food: Chef Mark Timms. His vision begins with establishing an herb garden and composting on property. When it comes to produce and protein, Timms will serve only the best. Locally sourced produce and humanely raised meat will be acquired from farmers and purveyors in surrounding areas. His philosophy doesn’t stop at the dish. Timms will also oversee the wine and cocktails on the menu, incorporating similar standards for ingredients.

Chef Timms originally hailed from Sheffield, London. With bustling creativity and a love for travel, Timms took his talent to the Granville Culinary School in Sheffield. From then on, it as been a whirlwind of restaurants, beginning with the Hyatt Regency in Houston, Texas as a sous chef. Chef Timms as had his hand in some impressive ventures, including Tristan restaurant in Charleston, South Carolina, as partner and executive chef, which earned acclaim and a AAA Four Diamond Award. Another noteworthy endeavor was the Notch Resort and Spa in Stowe,Vermont, which he served as executive chef and food and beverage director and revamped the food and beverage menu. For 2011, Chef Mark Timms next step is the Jockey Club, where his long line of successes is sure to follow.

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