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Pots, pans, and everything nice: meet tim, the star behind the kitchen of eclipse di luna

Between pots and pans, Tim welcomes us into his kitchen to tell us a little about his past, his present, and what he hopes for his future. With a pastry background that continues to this day, he draws on his most emotional memories to tell us how he got started and why he finds the world of cooking so fascinating.

Prepare your dish and immerse yourself in Tim’s adventure in Eclipse di Luna – as you choose what’s next on the menu!


Tim, the star
behind the kitchen

What’s your favorite dish at Eclipse di Luna? 

My favorite dish at Eclipse di Luna is the lobster ravioli


Which kind of meals do you enjoy preparing the most? Why is that? Do you cook at home? Or does it feel like “taking the job to the house?”

I like preparing simple meals the most, like a low country boil,  because it’s a break from what I do on a regular basis,  which is complex and full of technique.

I cook at home sometimes.  But it’s always something simple. And sometimes I like taking my work home, it gives me time to experiment with little interruption.


Tim’s best

Which kind of meals do you enjoy preparing the most? Why is that? Do you cook at home? Or does it feel like “taking the job to the house?”

I work with pastry almost every day to an extent. At the Alpharetta location we have chosen to make all the desserts in house.

My favorite pastry to make is éclairs.  We don’t have them on the menu, but maybe I’ll make a special from time to time.


Do you have any particular fond memories from your times working at the resort?

Working at the resort was a really rough experience for me, because I started as a dishwasher. 

My most fond memory was an extremely busy day amd the other two dishwashers had quit mid-shift. As a 15 year old it was overwhelming and I broke down a little. I still didn’t quit though. I struggled all night to keep up.

What makes it a fond memory is when we closed, even thoughthere was a mountainof dishes to wash, all the cooks from the cook’s line including the Chef, came over to relieve me and told me I could go home, telling me that I had done a great job and I showed strength for grinding through that busy night alone.

The next day, I wasn’t a dishwasher anymore. They had pulled some dishwashers for another part ofnthe resort and I started training as a fry cook…

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