Checking In With Chef Tim Hmay
It’s all about garden goodness at Squaw Creek
We had the pleasure of chatting with Tim Hmay, executive chef at Resort at Squaw Creek. Below, he shares what he loves most about his job, his philosophy in the kitchen, and his favorite ingredients to cook with.
What do you love most about your job, and working at Resort at Squaw Creek?
I love that the resort embraces my creativity by letting me do what I want property-wide.
Could you describe your philosophy in the kitchen?
Let mother nature do the work. Harvest when the product is at its best, and keep it simple.
What are some of the menu items you’re most proud of, and why?
Anything that has to do with our rooftop greens. The hydro garden is a lot of fun for us, and we as chefs get excited to be able to harvest the same day, and watch something come to life on a plate with in hours.
What are your favorite ingredients to cook with?
Any cheese, and all cheese. The freshest tomato you can find that is still warm from the sun. Cold-pressed olive oil. Fresh bread and maldon salt.
What culinary trends do you see, based on what your customers are ordering and requesting?
Customers are becoming more educated on what their food has in it, and if it is farm fresh. Having our own garden and being in California has really given us a leg up in making sure our guests get the best.
How do you like spend your downtime?
With my daughter doing anything she wants to do, or on my boat with an ice cold beer.