Chef Timothy Grandinetti brings to the table top-notch culinary experience and a fervent passion for seasonally-inspired, fresh, natural food. Prior to joining Spring House Restaurant, Kitchen & Bar he served as Chef and Director of Farmstead Operations at Overlook Farm in St. Louis, MO. He returns to Winston-Salem where he served as Regional Executive Chef of the Twin City Quarter from 2004 to 2009. He also led the culinary brigade at the Renaissance Grand in Downtown St. Louis, MO.
A creative Chef with an engaging personality, Grandinetti has traveled extensively, while sharing his craft and skillfully showcasing his repertoire of Chef-crafted, time-tested and uber-delicious “flavor bombs.” Chef Grandinetti is a fourth-generation culinarian; highly respected for his culinary prowess, professionalism, and passionate approach to foods and the total dining experience. Sought after for his ability to share and teach through cooking classes, Chef’s Tim’s culinary demonstrations and his ardent discourse on all things “farm-to-table” have made him a hit at festivals and events such as Bon Apetit Magazine’s Vegas Uncorked Food & Wine Festival.
Chef Grandinetti represented Missouri as a delegate of the Slow Food’s Terra Madre program in Turin, Italy. And a year later, as part of a partnership between the American Culinary Federation and the U.S. Navy, he was invited to Japan to facilitate culinary training for the U.S. Navy and Japanese culinarians. While overseas, he completed a stage at the Renaissance Tokyo Ginza Hotel, where he received world-renowned culinary training.
Additionally, 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.
Prestigious awards received by Chef Grandinetti include:
- The Marriott Award of Culinary Excellence
- The Missouri Department of Agriculture’s Chef’s Culinary Award
- R.I.T’s tradition-rich Alumni Entrepreneurial Award
- Numerous A.C.F. American Culinary Federation sanctioned medallions, diplomas, and certificates.
Chef Grandinetti has been tending to the earth, nourishing souls, and cooking professionally since 1998.