1. TIMOTHY BRODERICK - PROFILE
New York bred epicurean Timothy Broderick
passionately immersed himself in the hospitality
industry for the past twenty years and has a resumé
dotted with impressive accomplishments. Tim's
professional life has always balanced his personal
interests, adventurous spirit, creative expression,
and commitment to service.
Tim initially discovered his innate talent for cooking when he was around nine years old.
His actual introduction to gastronomy came as a result of working on lobster boats
during high school summer breaks and being recruited by a Thai chef to work at Fire
Island's Seashore Inn, the same restaurant he returned to sixteen years later as
Executive Chef. By his late teens, Tim had already aligned himself with the fine dining
chefs of Long Island's East End and the Hamptons.
Prior to pursuing a formal education in the culinary arts, Tim felt it was important to
discover and explore first-hand the world's different cultures and cuisines. His love of
adventure and appetite for vibrant new foods led him to trot the globe for five years,
traveling extensively throughout Australia, Europe, Fiji, Hawaii, Russia, Southeast Asia,
and the U.K. This culinary journey allowed Tim to truly embrace authentic cooking styles,
techniques and ingredients, which continues to serve as an invaluable asset in his
professional career.
In 1993, Tim returned to New York and attended The Culinary Institute of America.
During his studies and externships, Chef Instructors and prominent industry leaders
nominated him for the James Beard Scholarship, which he subsequently received.
Highly motivated and career-driven, Tim simultaneously pursued his degree and a full-
time position at the legendary Le Cirque, working under his culinary mentor and
renowned chef Sottha Kuhn.

2. Over the years, Tim has had the privilege of cooking alongside iconic chefs such as Julia
Child, Paul Bocuse, Gerard Boyer, Alain Ducasse and Roger Verge. Under his toque are
the openings of some of New York's top dining venues, including Windows on the World
in the former World Trade Center, Le Cirque 2000 at The New York Palace, and
Manhattan's upscale French bistro La Fourchette.
Tim's career direction changed drastically due to a sports injury, compelling him to seek
alternative avenues of employment that would accommodate the needed rehabilitation.
With a primary goal to maintain his associations within the F&B industry via seafood
purveyors, he established a niche for supplying handpicked requests from the Fulton
Fish Market in lower Manhattan and Brooklyn to restaurant chefs within a 100-mile
radius. His personalized consulting service helped him map his way back into the
kitchen, and this time, the kitchen was in Hong Kong.
Since 2000, Tim played an integral role in launching the French-style brasserie Alibi,
held a one-and-a-half year stint at the Mandarin Oriental and was then headhunted to fill
the post of Chef de Cuisine for the Ritz-Carlton Hong Kong. In 2004, Tim partnered with
his wife to create Blue Genie, a boutique copywriting consultancy that services a diverse
spectrum of industries.
Tim returned to the culinary arena in early 2005 as the Western Executive Chef of the
private, members-only Pacific Club owned by Wharf Holdings. Less than a year later, his
talents were sought after for the Executive Chef position of the International Fine Foods
division of A.S. Watson Group, a subsidiary of Hutchison Whampoa, where he is
currently delivering a full range of culinary, marketing and business capabilities.