Peter Timmins

Peter Timmins, CMC, executive chef of the Greenbrier, White Sulphur Springs, W.V., visited the Norfolk Campus as a Distinguished Visiting Chef in January 2002. He performed two demonstrations of Cream of Jerusalem Artichoke Soup with a Foie Gras Flan; Portabello Mushroom Napoleon with Gorgonzola Tomatoes and Fresh Tomato Coulis; and Supreme of Duck with Kumquat & Pearl Onion Tatin and Celeriac Puree.

Since that visit, has has returned to Johnson & Wales as a judge for the annual Intracollegiate Culinary Competition. In addition, he served with Dean Karl Guggenmos on a discussion panel at the Young Culinarians Day during the 2005 American Culinary Federation conference.

Timmins started his culinary career in 1973 as an apprentice under Master Chef Roger Noble at the Royal Hibernian Hotel in Dublin, Ireland. He received formal culinary education at the renowned St. Mary’s College in Dublin, where he would one day return as lecturer.

Timmins went on to become a member of the Irish Culinary Olympic Team, where he competed successfully in 1992. He has competed numerous times in Canada, England, Malta and the United States. In 1994, Timmins joined the Greenbrier as chef de cuisine, leaving for the executive chef position at the Baltimore Country Club, one of the largest clubs on the east coast, in 1997.

In 1999, Timmins rejoined the Greenbrier, one of the foremost resorts in the world, with a history dating back to the 18th century. As executive chef, Timmins is responsible for all the food for guest lists that read like an international “Who’s Who,” and where the President of the United States is a regular.

Timmins' commitment to education is legendary; in addition to his duties as executive chef, he is responsible for the Greenbrier culinary apprenticeship program, training the next generation of chefs for the rigors of fine dining. Timmins is one of only 58 certified master chefs in the United States.