about
I’m Chef Timothy Brice, and I’m glad you are here!
For over 25 years, I’ve had the privilege of cooking throughout California, honing my skills in diverse settings from elegant catering events to intimate private dinners and acclaimed restaurants. My cooking philosophy is simple: create dishes that celebrate the inherent flavors of fresh, seasonal ingredients. I believe the best food is often the least fussed over. And perhaps most importantly, I’m passionate about teaching and guiding others to discover the joy of cooking instinctively.
How my story began
I pretended to be sick one day so I could cook the steak that proudly announced itself in our late 1970’s avocado green fridge.
I threw every spice imaginable on it, cooked it way beyond reason, and created the toughest piece of meat known to humankind. I destroyed it. I took one bite and I knew all the reasons why it was bad. I later learned that my dad had saved up to by that steak and I had deprived him of enjoying it. I felt terrible. But I was hooked and ever since then, I have loved cooking for people, especially my parents. In that moment I also learned to respect the effort it takes to put food on a family table.
Today, some 45 or so years later, I aim to share my cooking philosophy with you: cooking instinctively, seasonally, and as locally as possible. As a great Oakland and Berkeley Chef named Paul Bertolli once said, ‘Good cooking is trouble.’ In this case, it’s about acknowledging the effort to gather the best ingredients, prepare, cook, serve, and clean up after a meal for ourselves and those we care about. I aim to honor that effort by showing ways to not just make a great meal, but a string of great meals cooked with simplicity, efficiency, and a deep respect for the ingredients that nourish us.
I am glad that you are here.