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This profile was last updated on 7/16/2016 and contains contributions from the  Zoominfo Community.

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Wrong Timothy Humphrey?

Timothy Humphrey

Executive Chef

Almanac Company

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

Almanac Company

Company Description

Almanac Company, a subsidiary of Freeman Global Solutions, is a software, multimedia and design company involved in the creation of business solutions for the web and desktop to satisfy the desperate needs of businesses and organisations world-wide. The compan...more

Background Information

Employment History

Executive Chef

Google SF/ Guckenheimer


Executive Chef

Lodge


Web References(3 Total References)


www.diablomag.com

They have taken over the former Amber Bistro location and according to their advertisement on Craig's List, Executive Chef Tim Humphrey is hiring.
According to Humphrey's LinkedIn page, he started the new gig in May. You may recognize Humphrey's name from his role at Tiburon Tavern.


www.diablomag.com

Executive Chef Tim Humphrey is at the helm developing a California inspired farm-to-table menu.
Humphrey most recently worked at the Lodge at Tiburon.


www.diablomag.com

Timothy Humphrey's farm-fresh cuisine is as elegant as it is honest.
Chef Timothy Humphrey's credentials include The Restaurant at Meadowood in St. Helena and Cavallo Point in San Francisco, and his farm-fresh cuisine can be described as elegantly honest. With a Southern farmhouse motif that reflects his upbringing, Humphrey serves up dishes such as Burrata on brioche with shaved smoked ham and chilled peas cooked just enough to release their sugar and pop. The dish is both comforting (ham, cheese, bread) and quietly innovative. Of the many dishes I tried over two anonymous visits, the smoked pork loin-darkly crusted with sweet mustard (the aroma alone was divine)-stood out. The pork's flavor and presentation were bold, but the interplay of flavors was refined. To pull off these complex yet subtle dishes, Humphrey has deliberately not taken on too much, handing out menus with some items printed in ultra-light ink-an indication of what's yet to come, and an effective tease indeed.


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