Chef Talk: Where Tim Butler likes to dine when off duty

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Born in Portland, Maine, Chef Tim Butler, he started in the industry at the tender age of fourteen washing dishes in a small Italian restaurant.

Story by Laurence Civil & Luxe Team

He completed his formal training at the esteemed Culinary Institute of America (CIA). After graduating in 1998 he was appointed executive pastry chef of Aquavit in New York City under Chef Marcus Sammuelson at the ripe old age of 21, and in 2007 was named New York Rising Star Chef.

Eat Me Restaurant, Bangkok, Thailand.

He then went onto open the acclaimed Los Angeles restaurant Providence with Chef Michael Cimarusti, working as pastry chef at Bernardus Lodge in his hometown Carmel, and working at Restaurant Daniel under Chef Daniel Bouloud in New York.

Eat Me Restaurant, Bangkok, Thailand.

Eat Me Restaurant, Bangkok, Thailand.

Moving to Thailand in 2009 he was appointed Executive Chef at Eat Me, in Soi Pipat off of Convent Road Bangkok a year later. There he evolved his own style of modern, Asian influenced comfort food which resulted in the restaurant being listed in Asia’s 50 Best Restaurants for the past three years, in 2015 making it to 25th place.

When Tim goes out for dinner he is generally looking a casual and fun experience, as most of the time when he is working he eats late at night. He is a regular at Boon Pochana in Silom, a short walk from his restaurant as it stays open until 4am. On his days off he is happiest cooking at home for his wife and young family.

Australian Salt Bush Lamb Rack with Lime Yoghurt, Chickpeas, Eggplant and Mint.

Australian Salt Bush Lamb Rack with Lime Yoghurt, Chickpeas, Eggplant and Mint.

“ I think that I’m much less critical as a diner than I am when I am cooking,” says Tim, “patience is a virtue. When I’m eating out my priority is to relax, switch off and having a good time. My favourite dishes are constantly changing depending on where and what I have eaten most recently. Currently it’s lots of spicy offal, eaten late at night cooked either in a Thai, Chinese or western style.”

“I am pretty laid back and easy going by nature,” he says, “what is most likely to peeve me is rude or impatient customers at my table or other tables is my biggest pet peeve. Such behaviour is completely unacceptable to me either from my customers or my fellow dinners. Dining is a celebration so let’s be nice to each other and enjoy the experience.”

Below are some signatures dishes at Eat Me, Bangkok

Fruit de Mer, with Tiger Prawns, Sea Scallops, Green Mussels, Clams and Tomato.

Fruit de Mer, with Tiger Prawns, Sea Scallops, Green Mussels, Clams and Tomato.

Grilled Tiger Prawns with Tom Yum Spiced Olive Oil.

Grilled Tiger Prawns with Tom Yum Spiced Olive Oil.

Heirloom Carrot Confit with warm Goat's Cheese and Hazelnut.

Heirloom Carrot Confit with warm Goat’s Cheese and Hazelnut.

Spicy Ndjua Sausage Tartine with Goat's Cheese and Pinenut.

Spicy Ndjua Sausage Tartine with Goat’s Cheese and Pinenut.

Australian Wagyu Striploin Tartare with Fried Quail Egg and Spicy Aioli.

Australian Wagyu Striploin Tartare with Fried Quail Egg and Spicy Aioli.

EAT ME ADDRESS:
20 metres off Convent Rd (in Soi Pipat 2)
Silom, Bangkok, Thailand

TAXI DIRECTIONS:
Instruct driver to go to: “Silom Soi Convent” and then Soi Pipat 2

TELEPHONE: +66 22380931
EMAIL (RESERVATIONS): reservations@eatmerestaurant.com

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