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Timothy Magee earned the distinguished title of Executive Chef at La
Tavola Trattoria through a combination of education and field experience.
After graduating
from Florida State University, Magee took full advantage
of the practical and creative resources available to
him at Johnson and Wales University in Charleston,
SC. He was a member of the Culinary Arts Student Team
and his name appeared on the Dean's List. In 1998,
he graduated Summa Cum Laude with a degree in Culinary
Arts.
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Magee's hands-on restaurant experience began far before his formal
education at Johnson and Wales. For 10 years he trained in various
kitchens in Florida as Line Cook and Sous Chef. Then in Charleston,
he created new menus and daily specials at Prusser's Landing
restaurant as well as completed an externship at the prestigious
Charleston Grille under Chef Bob Wagonner. It was the Buckhead
Diner that brought Magee to Atlanta, where he served as Executive
Sous Chef until becoming Sous Chef at South City Kitchen, one
of La Tavola Trattoria's sister restaurants. The extensive experience
he has obtained marks his style now as Executive Chef at the
neighborhood Italian favorite. Other Stints: Magee travels
to New York about twice a year to do whats called a Stage,
a French term for apprenticeship. A good friend of his who
is a Sous Chef for Wylie Dufresne at 71 Clinton Fresh Seafood,
helps
him get into some of New York’s most prestigious kitchens.
Magee finds it both inspirational and influential to be in
a great restaurant city like New York learning new skills.
Hobbies: Playing
with his dogs Stanley and Belle, Tennis, Reading, Movies,
Snow Skiing and Cooking
Famous
Patrons: Cooked an after hours 7 course dinner
for Dean Cain and the band Three Doors Down
Wrestler - Diamond Dallas Page
Recipe:
Mussels
12-15
Mussels
2oz Tomato Concasse
1 tbl Flat Leaf Parsley
1 tsp Oregano
1 tsp Thyme
2 tbl Butter
Salt and Pepper To Taste
3/4 cup Dry Vermouth
Preparation
1. Clean the mussels by removing the beard.
2. In a saute pan add the mussels, tomatoes, oregano, thyme and vermouth.
3. Cover and bring to a simmer.
4. When the mussels are open season with salt and pepper.
5. Add butter and parsley. Stir until the butter is melted. Serve
with crusty sourdough bread for dipping.
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