Blueberry
Hill Inn -
Chef
Biography
Bio
Timothy J. (“Tim”)
Cheevers, Executive Chef,
Blueberry Hill Inn, Goshen, VT
Timothy J. (“Tim”)
Cheevers, Executive Chef, Blueberry Hill Inn, Goshen, VT
Some children were born with silver spoons in their mouths. And some children were born with spoons—silver or no—in their hands. A birth of the latter type occurred in London in March 1954, when Timothy J. Cheevers was “to the kitchen born.”
Tim’s childhood and
teen years had distinct culinary leanings. Setting his sights
on a culinary
career, Tim attended—and graduated with distinction from—the
London Institute’s Hotel
Catering & Institutional Management Association’s program
in cookery and catering. He also
trained in the British army and spent a season in the kitchen
at Balmoral, Queen Elizabeth’s
summer holiday home in Scotland. His subsequent culinary career
spanned more than two
decades in the restaurant industry.
From
1976 to 1985, Cheevers was employed at four restaurants with
unparalleled success. In 1983, Cheevers was named Chef de Cuisine
at Blake’s Hotel in South Kensington, London and, during
his tenure, Vogue magazine reviewed—and positively acclaimed—his
cuisine.
Cheever’s cuisine was also highly recommended by The Tatler,
a well-regarded and widely-read London daily newspaper. The Good
Food Guide, one of England’s most prestigious restaurant
guidebooks, pronounced Cheever’s (i.e., Blake’s) restaurant
cuisine as the “Most Seductive Menu of 1982.”
Cheevers was lured, in 1984,
to Thornbury Castle, the famous mansion/restaurant, where he
completely revamped and upgraded the menu. Through legendary
feats of culinary
legerdemain, such as cultivating his own produce, Cheevers was
responsible for garnering
many positive—even outstanding—food reviews, culminating
in an expansive and
authoritative feature article in The New York Times, replete
with pictures of Cheevers.
Just after his stint at Thornbury
Castle, Cheevers worked with Michael Winner and Charles
Bronson on the set of Deathwish 3.
In 1985, Cheevers bit the
bullet and opened his own dining establishment, Cheevers, in
Royal Tunbridge Wells, about 30 miles south of London. During
his 13-year stewardship
there as owner and executive chef, Cheevers continued to gain
critical acclaim for his
creative cuisine. Cheevers (the restaurant) was awarded a ‘Red
M’ by Michelin Guide, one of
the highest honors any chef can achieve and one of the top ratings
Michelin endows.
Cheevers was elected a Master
Chef of Great Britain in 1988. The awarding organization,
Master Chefs of Great Britain, only awards this honor to distinguished
professional chefs who have attained true mastery of their profession.
Candidates for this distinction must demonstrate that they are
at the top of their profession owing to wide experience and having
attained regular and ongoing industry-wide recognition over a
considerable number of years.
After selling Cheevers (the restaurant) in 1998, Cheevers (the Chef) consulted for two years, part of which he spent on an assignment setting up a new restaurant in Moldavia —part of the former USSR. He also spent time traveling through Europe and the United States.
In 2000, Cheevers was offered
the position of executive chef at Blueberry Hill Inn in
Goshen, Vermont. The Inn’s reputation for creative and innovative
cuisine were factors in
Cheevers assenting to accept the position. Since beginning his
tenure at Blueberry Hill, the
Inn has continued to garner wide acclaim for its imaginative
yet simple Vermont “fusion”
cuisine. Evening hors d’oeuvres ready guest palates for
sumptuous and sophisticated
four-course dinners artfully prepared and presented. The British
chef’s penchant for “playing
with food” has been widely acclaimed for its sophistication,
imagination and execution.
Desserts are sinful. The Inn’s purveyors are members of
the Vermont Fresh Network, a
state-wide organization celebrating partnerships between Vermont
farmers and chefs whose
mission it is to create relationships between the Green Mountain
State’s finest growers and
restaurateurs throughout the state. A stay at Blueberry Hill
Inn is, truly, a “whole-Vermont”
experience.
Michael Patrick Destinations & Communications
396 Main Street, Suite #3
Hyannis, Cape Cod, Massachusetts 02601-3900
508-790-0566/Fax 508-790-0565
e-mail: info@mpdcltd.com
