Let us introduce a true epicurean – Chef Timothy Broderick, whose heartfelt passion for food is evident as soon as you meet him. This born and bred New Yorker brings to GREAT Food Hall over two decades of cooking experience and a wealth of culinary knowledge, often described as 'encyclopedic', and is always ready and eager to share his expertise with others.
Tim's adventurous spirit and appetite for world cuisines began in early childhood and inspired a five-year culinary journey through Australia, Europe, Fiji, Hawaii, Southeast Asia and the UK. His firsthand exposure to authentic cooking styles, techniques and ingredients during his travels gave him a unique edge in his professional career, which took shape upon receiving the prestigious James Beard Scholarship to attend the Culinary Institute of America.
During his studies and after his graduation in 1995, he worked his way up through the kitchen ranks of some of New York's finest dining venues, including Windows on the World in the former World Trade Centre and Le Cirque 2000 at The New York Palace Hotel, and had the honour of working alongside iconic chefs such as Sottha Kuhn, Paul Bocuse, Gérard Boyer, Alain Ducasse and Roger Verge. One of his most memorable moments as a chef was cooking for Julia Child on the occasion of her 80th birthday.
In 2000, his zeal for new experiences eventually brought him to the Far East, where he continued to hone his craft and broaden his repertoire at the Mandarin Oriental and Ritz Carlton hotels in Hong Kong, before becoming GREAT Food Hall's very own Executive Chef.
Here he imparts insight and inspiration, from the store's day-to-day operation to seeking out new and exciting fresh foods from around the world. Most importantly, Tim encourages customers to share with him what they are looking for, as nothing gives him greater joy than assisting people in creating their ideal meal.