Appoints Tim Quinn
as Executive Chef
STURBRIDGE, Mass. (March 29, 2010) - Old Sturbridge Village's Oliver Wight Tavern has appointed Timothy S. Quinn, of Mystic, Conn., as Executive Chef.
Working with General Manager Tracey McCormick and Operations Manager Brad Arcoite, Quinn will create ever-changing seasonal menus showcasing heirloom and locally-grown foods, not only for visitors to the living history museum in Sturbridge, Mass., but also for guests of weddings, catered events, and corporate meetings.
Most recently, Quinn was Executive Chef at Mystic Seaport in Connecticut, and before that at Seranak, the exclusive restaurant at Tanglewood for patrons of the Boston Symphony Orchestra's summer home in Lenox, Mass. In 2002, Quinn opened Sherlock's 221 in Old Lyme, Conn., which won praise from the New York Times for its unique food and wine list.
In 1999 and again in 2004, he
cooked by invitation at the James Beard House in New York.
In the 1990s, Quinn was the concept chef behind Not Your Average Joe's, a successful chain of fast casual restaurants in the Boston metro area for which he garnered both "Concept of Tomorrow" from Restaurant & Hospitality magazine, and "Hot Concept of the Year" from Nation's Restaurant News.
is also credited for putting Restaurant Tosca in Hingham, Mass., on the map.
As an executive chef, Tim received three- and four-star reviews for his efforts at Café 66 in Fort Lauderdale, Kimball's East and Kimball's Carnival, both in Emeryville, Calif., and 21 Federal on Nantucket.
Early in his
career, in Napa, Calif., he
worked with Hiro Sone at Restaurant Terra, and Food Network celebrity chef Michael Chiarello at Tra Vigne.
"My love of cooking began as a child helping my mother cook for nine children.
My professional career has taken me from Florida to California, back to New England, and now to one of the region's most famous museums - Old Sturbridge Village," Quinn