Born and raised in Pasadena, Chef Tim Carey has been referred to as “part chef, part fisherman, and all Dodger fan.” From early barbecues with his dad as a boy to working as a fishmonger in San Diego, food and its power to bring people together has always been important to Tim.
Growing up in Southern California played a major role in developing his respect for ingredients and seasonality. After completing his degree at the California School of Culinary Arts, he began working at Sbicca in Del Mar and San Diego's Island Prime. Three years later, he returned to Los Angeles and secured a position under Tony Esnault at the Michelin starred Patina. He left the storied Downtown restaurant in 2011 to become Executive Chef at Santos Uy's Papilles in Hollywood. Tim then moved out of that post in June 2016 to focus on Lost at Sea.
In Spring of 2019 Tim joined Cote-Est, All Acqua, Barbrix Winebar and Market Provisions as Executive Chef.