Tim Fuhrman BIO

Chef Tim Fuhrman started his illustrious career at the tender age of 17 in his grandmother’s kitchen. There he learned family recipes and caught the cooking bug. Upon moving to California with his mother, he worked for her small catering business while going to school. Wanting to pursue a full career as a chef, he started an apprenticeship under Chef Dennis Brask at the four star restaurant, The Five Crowns, in Corona del Mar, which is known for having an extensive wine list and one of the highest reputations for fine dining in Orange County.

After starting a family in the mid-80’s, he moved to Minneapolis in Minnesota where he spent the next three years training under Chef Eric Shankler as the day sous chef at Fourepaugh’s. There he learned classical French cooking, all the classic sauces, how to butcher an extensive variety of meats, and plate presentation in the classic French form. With the completion of his training, he was now ready to pursue a chef position

Soon after that, he got the executive sous chef position at the Whitney Hotel, a 4 star preferred hotel, and, at that time, was rated one of the top 100 preferred hotels in the world. After 2 1/2 years in Minnesota, he moved back to the west coast, to Portland, where he worked with Pacific Coast Restaurants, being part of the team that opened the Portland Steak & Chop House and the Portland City Grill, rated one of the top grossing restaurants in the Northwest, with sales exceeding 12 million a year

After doing some consulting work and menu development, he became the concept developer for Paccini's, a restaurant serving Northern Italian cuisine.