Meet the Chef


Chef Timothy Grandinetti

Since the very first dish found its way through the Spring House kitchen’s swinging door to be served to our first dinner guest, Chef Grandinetti has infused passion and culinary excellence into his decidedly-southern and seasonally-inspired menus. Against the backdrop of this hundred-year-old Southern mansion, some of the region’s most memorable dishes have graced these tables.

Before settling in Winston-Salem at the helm of Spring House, Chef Grandinetti spent decades honing his craft by cooking in kitchens throughout the world – tending to the earth, nourishing souls, and cooking professionally. A fourth-generation culinarian, he has a passionate approach to food and the total dining experience, which he loves to share through guest cooking demonstrations and classes.

Among many high profile appearances, Chef Grandinetti led the culinary brigade at the Renaissance Grand, later representing Missouri as a delegate of the Slow Food’s Terra Madre program in Turin, Italy. He also served as the area’s Regional Executive Chef of the Twin City Quarter. He spent a dozen years with Marriott International and participated in many festivals and in culinary events, including Bon Appétit Magazine’s Vegas Uncorked Food & Wine Festival. Chef Grandinetti was appointed by Governor Matt Blunt to represent the great state of Missouri in the Food Network’s Challenge series: The Great American Seafood Cook Off in New Orleans, Louisiana.

Chef Grandinetti also appeared on Food Network’s Chopped: Grill Masters Challenge with 16 of the country’s top barbecue stars. While part of a collaboration between the American Culinary Federation and the U.S. Navy to facilitate culinary training in Japan for the Navy and Japanese culinarians, he completed a stage at the Renaissance Tokyo Ginza Hotel.

Known for his creative farm-to-table methodology, and whimsical riffs on classic fare, Chef Grandinetti has been honored multiple times, including Marriott’s Award of Culinary Excellence, The Missouri Department of Agriculture’s Chef’s Culinary Award, R.I.T’s tradition-rich Alumni Entrepreneurial Award, and several American Culinary Federation sanctioned medallions, diplomas and certificates.

Under his leadership, Spring House Restaurant, Kitchen & Bar has won numerous “Best-of” awards and has consistently been recognized for culinary excellence.