Chef Tim Tibbitts was born in Nassau, Bahamas and raised in Canada where he started cooking in the early 90's. Schooled at George Brown College's culinary apprenticeship program where he learned the basics which he applied first under the guidance of his mentor, Chef Roger Genoe. This point in his career gave him the repect for great ingredients and technique which is still the hallmark of his style. After many years of working through the ranks of small high end restaurants outside the Toronto area he took a position as sous chef at Deer Ridge Country Club in Kitchener Ontario. There under guidance of Chef Mathew Brook he began his education on the business of food; learning the business side of the restaurants and food service proved to be a tough challenge as it does for many chefs. But through many years of work with Chef Brook, first at Deer Ridge and then at The Cutten Club in Guelph Ontario, he discovered he could take things into his own hands. This brought the opportunity to return to his homeland to take on a new challenge. In 2007, Chef Tim opened East-Fine Asian Cuisine in Freeport Bahamas with his wife Rebecca as General Manager . The restaurant quickly gained popularity and an impeccable reputation for world class food and service. It remains the top restaurant in Freeport. In December of 2009, Tim and Rebecca decided to begin their own company specializing in in-house catering and food & wine education. They bring another dining option to the residents and businesses of Freeport. They also are pursuing another restaurant venture. In his spare time, Tim spends as much time as possible in or on the water.