MEET THE AUTHOR

Tim Buell

Tim’s career started in Charleston, South Carolina, where he worked under James Beard Award semifinalist Jacques Larson. He then joined the two-Michelin-starred Lazy Bear in San Franciso. There, he embraced the ethos of seasonality, nostalgia, and sourcing the best ingredients.

Seeking European experience, Tim moved to Switzerland where he cooked at La Micheline, which later earned its first Michelin star. Most recently, as Chef de Cusine at The Dabney, Tim has helped the restaurant retain its Michelin star for four years.

Tim brings the same philosophy to the table through his new company, Nostalgia Hospitality. His private dinner salon in Washington DC has a menu rooted in seasonality, memory, and the stories behind the food. Every Tuesday, he writes Nostalgia Cooked, a weekly newsletter exploring food history, kitchen techniques, and his eats of the week.