Chef Tim Lipman, raised in Central Florida, developed his love for food from watching his grandmother grow her tomatoes and feed their pigs. Her Southern-Italian influence mixed with Southern-American cuisine shines through in Lipman and his wife Jenny’s recently-opened restaurant, Coolinary Café. Nineteen years in the industry started in a country club where Lipman, then a dishwasher, worked his way up through the ranks of Garde Manger, Line Cook, and eventually sous chef when he was encouraged to go culinary school.  He attended Florida Culinary Institute while working in a family restaurant on Palm Beach Island as the Butcher and Line Cook. He graduated in 2001 while working at Carmine’s Ocean Grill before moving on to the very popular North County staple, Little Moir’s Food Shack.  There, he expanded upon his craft and continued to focus on the next step. After growing his reputation and honing his craft, he was offered the lead role as executive chef of Moir’s newest venture, Leftovers Café. Lipman continued to refine his palate and, four years later, opened up his own café where you can often find him in his open kitchen making ample use of seasonal ingredients while focusing on responsible, local farming.