Tim Harvey

Tim Harvey has built his program through steady effort, discipline, and a clear commitment to his team. He prioritizes developing young chefs, believing that their growth and confidence ultimately strengthen the entire operation.

Harvey is motivated by member satisfaction and takes pride in direct feedback from those he serves. When faced with the sudden loss of key team members, he rallied his staff and maintained standards without disruption. He encourages young chefs to work hard, seek mentors, and take responsibility for teaching others along the way.

Club + Resort Chef (C+RC) What does it mean to you to be a C+RC 40 under 40 honoree?
Tim Harvey (TH): Being a C+RC 40 Under 40 honoree represents the time, effort, and dedication I have put into building my program and developing a hardworking team that cares about what they do and about doing the right things for the members. It reflects the passion, commitment, and discipline I bring to my craft every day.

It also means setting an example for the young chefs I am teaching and mentoring. Seeing their leader recognized at this level can give them even more drive to work hard, grow in this business, and pursue their own goals. For me, this honor represents not only personal achievement but also the collective effort of the team and the culture we are building together.

C+RC: What quote summarizes your culinary or career philosophy?
TH: "Reach for your goals, work hard, and stay humble."

C+RC: What inspired your career in the club and resort industry?
TH: Member satisfaction has always inspired me. It means a great deal when I speak with members, and they share how much they enjoyed their meal or a particular dish. Seeing their happiness and gratitude gives real purpose to the work and leaves me with a strong sense of accomplishment.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
TH: A challenging moment in my career was losing both my banquet chef and sous chef at the same time. It forced me to rally the team and ensure we did not miss a beat in delivering excellent food and service to our members. That experience showed me that I can lead through adversity and that my team trusts me and stands behind me.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
TH: Continue to work hard and keep reaching for your goals. It takes dedication and persistence to succeed in this business. Find someone who can teach you, and in turn, teach others. That is how we grow and continue developing better chefs.