Tim Havidic grew up in Downers Grove, Illinois. At a young age he saw his entire family’s love of cooking. From his dad and grandfather spending hours barbecuing in the summer to his grandmothers love of making cookies and candies for the whole family to enjoy.
At the age of 15 Tim found himself working in a country in West Chicago where got his first glimpse into the culinary world. Tim worked at several local famly owned Restaurants while attending a technical school for culinary arts where he fell in love with cooking.
In 2007 Tim attended the Culinary Institute of America in Hyde Park, New York. Right from the start he was hooked. Surrounded for the first time with people who where completely devoted to there craft Tim knew he was in the right place. After spending time in his Meat and Fish butchery classes he knew that butchery was his passion. In 2008 Tim did his externship at Moto. Excited about his time there Tim devoted his full attention to moto knowing he would come back after he graduated.
After returning to school Tim spent all his free time shadowing the Meat and fish classes for a year before being asked to be the Teaching Assistant in the Meat and fish class rooms. Honing his skills and knowledge in Meat and Seafood for a year and a half, Tim was approached to complete a whole animal butchery apprenticeship under Josh Applestone and Master Butcher Hans Seabald. After completing the apprenticeship, Tim part of the team that spearheaded the opening of a local sustainable butcher shop in West Hollywood, California. After a year in California Tim came back to Chicago, back to Moto, to get back into the kitchen where he felt he belonged. After two years at Moto working every position from being a pastry assistant to Jr. Sous chef, even being a lead server in the dining room, Chef Cantu asked Tim to take over as Executive Chef at ING.
Tim invites diners to come experience an evening where technique, style, and quality ingredients are the main attraction.