A MESSAGE FROM TIMO
Written October 1997, updated April 1998
TIMO'S
was born in early 1992 as a subleased kitchen in a Mission District dive,
The Zanzibar, whose owners wanted to provide 
incidental
food to the tavern's customers in the evening. Our entire staff
of two, my wife Theresa and I, both had full time day jobs. Our
duties in the new venture: she was the server-cashier and washed
the dishes by hand; I did all the purchasing and cooking and wrote
the six item menu weekly. Many things have happened since, including
opening a second restaurant that lasted about a year and a half and that
has just been closed; we now have about twenty employees, we can no longer
smoke cigars at the bar. But throughout the evolution, our basic
concept has remained constant:
THE FOOD IS OUR NUMBER ONE PRIORITY AND EVERYTHING ELSE REVOLVES AROUND THAT.
This will remain so as long as I am still kicking and this place carries the name TIMO'S. That's a promise!
Carlos "Timo" Corredor, Chef Owner.
At
your disposal, Timo's management team.
Meet your servers and your cooks.
Read Chef Timo's philosophy on cooking.
See whyTimo's is a real San Francisco restaurant.
Read about Timo's
California mentor.
A story about some French
Chefs.
In January 1998, I finally found time to open a book by Patricia Unterman that I had purchased when it hit the shelves a few weeks earlier. Reading Ms. Unterman's entry about TIMO'S was a wake-up call for which I am grateful. It prompted me to do some searching and conclude that more attention on my part was required (If you wish to read the entry, click here, then click "Back to wake-up call" to return to this spot). The opening of the new location combined with my original working chef's departure and other unrelated factors did distract me to some extent. Largely due to having read the entry, I have taken certain steps to get things back on track.
I now have a very qualified right hand person, Chef Gonzalo, who has proven his ability to interpret TIMO'S concept very faithfully.
We reexamined the way the Potato Decadence was being prepared and determined Ms. Unterman to be absolutely right: dry mushrooms are chewy and make the dish too earthy, too rich. Presently, we do not offer this item unless we can obtain the fresh fungus. Thank you, P. U.