Meet Our Executive Chef

A native Rhode Islander, little matched Chef Timothy Elderkin’s passion for the outdoors. Although, with an upbringing that intimately coincided with New England’s annual ebb and flow of seasonal ingredients, it wasn’t long before his natural surroundings inspired other interests. In Chef Elderkin’s case, it was a burgeoning infatuation with food.

In pursuit of a culinary education, Chef Elderkin attended Johnson and Wales University obtaining an associate degree in culinary arts and a bachelor’s degree in food service management leading up to 2001. Shortly after, and with a few years of experience under his belt, Elderkin ventured to Boston for a Sous Chef position at Fenway Park with food service giant Aramark. Over the next seven years, he was promoted twice, eventually landing as an Executive Chef at Boston University. The second influential phase of Elderkin’s culinary path took place in the form of an Executive Sous Chef title with Levy Restaurants where he was given an opportunity to manage and participate in many high profile events, such as PGA Golf tournaments, NASCAR races, Super Bowl 53, and other major industry shows and events. At Levy, the demanding, yet collaborative environment cultivated his ability to navigate high stress situations, instruct diverse teams, and manage budgets. In just over three years, Elderkin’s dedication and reliability earned him the prestigious Executive Chef position at Hynes where he expertly applies his hospitality prowess and extensive culinary experience resulting in unmistakable improvements in quality and efficiency.

Among other accomplishments, Chef Elderkin has had the honor to cook for three U.S. Presidents and assist with lunch service at the distinguished James Beard House in NYC.