Executive Chef
Tim Drown

Executive Chef Tim Drown attended Vermont’s St. Johnsbury Academy preparatory school, founded in 1842 to provide “intellectual, moral, and religious training for… children of the community.” Both Tim’s parents graduated from here and are still very active in the academy, and the values instilled in Tim during those formative years have marked all his endeavors since. Following graduation from St. Johnsbury, Tim was accepted into the prestigious Johnson & Wales University College of Culinary Arts. Here he learned and honed extraordinary culinary skills, making a truism of the Johnson & Wales motto, “trained by the best to be the best.” During his time at Johnson & Wales, Tim went to work in the kitchen of New England’s century-old Mount Washington Hotel and Resort. Following college graduation with honors, Tim spent one more summer with Mount Washington, then joined the acclaimed team at the Islander restaurant in the Ocean Reef Club, Key Largo. Later the adventurous Tim headed for Cape Cod where he spent seven summers at the Chatham Bars Inn – New England’s grand oceanfront resort. While serving as Sous Chef at the Chatham Bars Inn during the summers, he served as Sous Chef for the esteemed Belleview Biltmore Resort and Spa in Florida during the winters. Tim has always maintained a loyal crew, and his culinary team traveled with him back and forth between the two locations. It did not take long for Tim to earn the title of Executive Chef at the Belleview Biltmore, and was there when the Belleview Biltmore decided to stay open year ‘round instead of just seasonally. He remained as the resort’s Executive Chef for six years before moving on to J. Fitzgerald’s restaurant in Tampa, a Mobil Travel Guide 4-star establishment. In February 1994, seasoned Executive Chef Tim Drown joined the Centre Club to head the culinary team. Chef Tim immediately understood what it means to be in the membership business, and formed bonds with Centre Club Members right away. His last Monday of the month cooking class, now a nearly decade-old tradition, is the most satisfying part of many Members’ association with our Club. Some would say the best cooking classes are the “Kids Cooking Classes,” which demonstrate Tim’s patience, big heart, and sense of humor. However, Tim’s interaction with Club Members is not limited to kitchen and related activities. He is an avid golfer and has shared this passion by participating in golf tournaments with Members. Additionally, Chef Tim served as the Club representative for the annual Associate Club Team Championship at the world-renowned Pinehurst Resort in North Carolina on two occasions. He then joined the University Center Club in Tallahassee, Florida during July of 2007. He is still there today, always utilizing his talent and expertise.

The qualities that make Chef Tim much more than just a chef include his contributions to our community outside the community of Centre Club Members. He has donated his time to a variety of worthy causes, including the American Diabetes Association (Tim is quick to add, “Remember, November is National Diabetes Awareness Month!”), March of Dimes, Zoofari (raising funds to maintain Lowry Park Zoo, an important component of our community), and a multitude of events such as Best of Tampa Bay, Taste of Tampa, Tampa Bay Performing Arts Center fundraising events, etc. more