Tim Byres - Brief Article

Interview, March, 2001 by Brad Goldfarb

Hometown: "I was born in Walnut Creek, California, and raised just outside of San Francisco." Restaurant: NYC's soon-to-open Thom (which he will run under partner/Executive Chef Jonathan Eisman) in the hotel 60 Thompson Specialty: Seafood with a Pan-Asian twist Early influence: "My mother. She was always making apple pies and things when I was a kid." Auspicious debut Line cook in high school Big break: "The opportunity to be the chef at the American Embassy in Brussels." Almost heaven: Truffled white asparagus a la Flamande--a Belgian dish Most intimidating moment: Cooking for the future king of Belgium Definition of perfection: Simply done, well-balanced food Sexiest food: Chocolate Off-duty distraction: "My two boys, ages four and one." Weakness: Entenmann's chocolate doughnuts Smash that stereotype: "That chefs cook at home."