Ever heard of a Bermuda hog?\u00a0 Tim Sullivan \u201994 had, and he wondered why it would be included on menus in the U.S., but not on those in its native island! It\u2019s just this type of common sense, yet forward thinking that has catapulted Sullivan to an incredible career in the food industry. Executive chef for 7 \u00bd years at Great Performances, the leading catering and events company in New York City (with partners as renowned as The Plaza Hotel and Jazz at Lincoln Center), Sullivan is now stretching new muscles as the Executive Chef and Director of Culinary Operations for the Loren at Pink Beach, a boutique luxury hotel in Bermuda.<\/p>\n
\u201cWhen I investigated the food scene in Bermuda last year, I was shocked that island restaurants weren\u2019t incorporating the farm-to-table trend that has exploded in the United States. While serving many of the same clientele as chic American eateries, they weren\u2019t aligning mission with cuisine, an ideal their patrons had come to expect and demand up north. We\u2019ve made a conscious choice to shift that \u2014 whenever possible, we choose local, and we change our menu with the growing seasons,\u201d Sullivan comments.<\/p>\n
His innovative initiatives have proved fruitful, in more ways than one. Not only is Loren a hot resort destination (even in what is now considered the off-season, all 40 rooms are sold-out!), its culinary team is developing key relationships with island farmers, fisherman and producers, and truly supporting the local economy.<\/p>\n
\u201cWe could ship in strawberries in November, not knowing how long they\u2019ve been out of the ground, or we can rotate our menu to include berries when they are ripe, right here on the island! We\u2019re defining what fresh, quality Bermudian cuisine really is, each and every day of the year,\u201d Sullivan explains.<\/p>\n
Tim\u2019s journey actually began right here in Pawling, at the well-loved restaurant McKinney and Doyle. Similar to the path of many great chefs, he started off as a dishwasher \u2014 when someone called out sick in the salad station, Sullivan was the first to volunteer and pitch in. The rest is culinary history!<\/p>\n
\u201cI remember nervously telling Mr. Coratti that I had to leave wrestling practice early to make my shift at McKinney \u2014 I don\u2019t know how he felt about it at the time, but sensed that he saw my passion for cooking early on,\u201d Sullivan reflects.<\/p>\n
Truly, it is that very special aspect of Trinity-Pawling \u2014 the close relationships with faculty \u2014 that Tim values most highly. It was at the School, and through the support of teachers, that he learned how to push himself and started really thinking about his future.<\/p>\n
\u201cEven though I attended another private school for the first two years of high school, I never experienced the camaraderie that is so ever-present at T-P. The friendships you build and the support you receive from faculty create an incredible culture \u2014 at Trinity-Pawling, Sullivan comments. “It was cool to succeed!\u201d<\/p>\n
An important lesson learned early on, Sullivan\u2019s \u201ccool success\u201d is certainly taking him to wonderful places in his career! For more information on Sullivan\u2019s restaurants, visit Great Performances<\/a> and The Loren at Pink Beach<\/a>.<\/p>\n by Kate Vengrove<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" Ever heard of a Bermuda hog?\u00a0 Tim Sullivan \u201994 had, and he wondered why it would be included on menus in the U.S., but not on those in its native island! It\u2019s just this type of common sense, yet forward thinking that has catapulted Sullivan to an incredible career in the food industry. Executive chef […]<\/p>\n","protected":false},"author":4,"featured_media":2387,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[51],"tags":[],"class_list":["post-2386","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-november-2018"],"acf":[],"wps_subtitle":"CATERING TO SUCCESS","_links":{"self":[{"href":"https:\/\/trinitypawlingthequad.org\/index.php?rest_route=\/wp\/v2\/posts\/2386","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/trinitypawlingthequad.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/trinitypawlingthequad.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/trinitypawlingthequad.org\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/trinitypawlingthequad.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2386"}],"version-history":[{"count":6,"href":"https:\/\/trinitypawlingthequad.org\/index.php?rest_route=\/wp\/v2\/posts\/2386\/revisions"}],"predecessor-version":[{"id":2413,"href":"https:\/\/trinitypawlingthequad.org\/index.php?rest_route=\/wp\/v2\/posts\/2386\/revisions\/2413"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/trinitypawlingthequad.org\/index.php?rest_route=\/wp\/v2\/media\/2387"}],"wp:attachment":[{"href":"https:\/\/trinitypawlingthequad.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2386"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/trinitypawlingthequad.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2386"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/trinitypawlingthequad.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2386"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}