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Homegrown
At Timothy’s, farm fresh food is essential. From our vegetables to our fish, we use the best ingredients in every dish. We start off our day handpicking fresh zucchini blossoms from the fields just down the street of the restaurant. Next, we head down to Piggot’s Farm Market which has been known in the Union Pier area for over 69 years. We visit daily in-season to select the day’s best tomatoes, peppers, and other fruits and vegetables.
For fish, we fly it in from all over the world. Alaskan cod, Ahi Tuna, Soft Shell Crabs, Sea Bass, Walleye and many more are all ordered overnight just in time for your meal.
Serving our meals fresh, imaginative and memorable are all important aspects of giving you great service. It's local, it's fresh, it's delicious. Come see for yourself, book your reservations now and Trust It To Be Wonderful!
Our Story
Chef Timothy Sizer
Chef Timothy tried a few colleges after high school, but nothing was a real ‘fit’ for him. He started working a summer job at a local leading restaurant and it was there that he decided to pursue his culinary passions.
After graduating with a Culinary Arts Degree from Johnson & Wales University, in Providence, Rhode Island, Tim began his career in Atlantic Beach, Florida, at the trendy Ragtime Inn & Seafood Grille, one of the area’s premier restaurants specializing in fish and New Orleans’ sensations.
The owner’s provided Tim creative latitude to develop his own unique flavors that contrast and compliment seafood and signature sauces which led to him earning the title of Executive Chef.
Having family roots in Southwest Michigan, Tim returned to the area in the early 2000s and opened his own Asian-inspired seafood restaurant, Timothy’s.
Cooking really is Tim’s passion and you’ll find him each evening at a workstation in his kitchen. During the day he’s at the farm or local grocery store picking the day’s fresh produce for his evening meals that combine local and exotic ingredients, all to excite your palate.
A Message Chef Timothy
Cooking is my passion, and you’ll find me each evening at a workstation in the kitchen. It’s an intimate space so I can oversee each meal before it leaves for your table. I’m always pushing my culinary skills to their limits. You’ll find me combining different flavors, textures and colors that contrast but complemented each other. I express myself through cooking. It’s my art, it's my calling so to speak. My specialty is fish with an Asian flare. The restaurant flies in fresh fish each day and combines local and exotic ingredients. I want eating to be one of the great joys in life.
When I’m not at the restaurant, you’ll find me and my family out in the garden handpicking fresh zucchini blossoms or at the local Farmer’s market to select the day’s freshest tomatoes, peppers, and other seasonal vegetables and fruits. I always spend the time to ensure the quality of not only the food we serve but the service we provide. You are always Timothy’s Restaurant’s top priority.
