Chef Tim Creehan combines Cuvee and culinary education


Chef Creehan with one of his students, Ashlie Weddell.

Special to The Log
Published: Thursday, April 4, 2013 at 01:05 PM.

Gulf Coast restaurateur Chef Tim Creehan has expanded his fine dining flagship Cuvee Bistro into a culinary education facility designed to provide real world experience and training for the next generation of future chefs.

Creehan currently serves on the Board of Auburn University's Hotel and Restaurant Management College and recruits graduates for collaborative training within both Cuvee Bistro and Cuvee Catering.

Under Creehan’s seasoned direction, Cuvee's current crop of students and staff rotate lead and support positions in the daily operations of a professional kitchen.

“The level of cuisine expected at Destin’s premiere dining establishment requires attention to every detail,” Creehan said. “From sourcing ingredients to recipe development, technique, execution and presentation, I want to share my 30 years of worldwide experience with the newest generation of aspiring young chefs along the Emerald Coast and beyond.”

Ashlie Weddell, a student at Oregon Culinary Institute, has been interning at Cuvee since January.

“Interning with Chef Creehan has been a great experience. I am so happy to be learning at this wonderful restaurant with such a knowledgeable and friendly staff.”

“We typically have no less than one culinary school intern and one chef in training on staff in our kitchen,” Creehan said. “It’s exciting to have input from multiple, talented chefs. Furthermore, this program has the ancillary benefit of creating much needed jobs in a still struggling economy, providing a community service while encouraging students from around the world to hone their craft in our restaurant.”

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