Tim Eelman, Head Chef, Big Sur Bakery

The best word to describe what is happening at the Big Sur Bakery is “family.” Not only do you feel it walking through the doors and seeing the collaborative nature of their team, but also speaking to anyone working there, the support and appreciation they have for one another is immediately evident. 

Image courtesy of Wild Fish Restaurant

Leading the team as Head Chef is Tim Eelman, a seasoned yet humble professional in his field. He will be the first to refuse any sole credit for the culinary experience diners have visiting the Bakery. The holistic mindset in how Chef Eelman runs his kitchen is reflected in every plate that goes out to the dining room. “Everyone’s viewpoint is valid and welcomed,” according to Eelman. It is the team mentality Eelman has cultivated that makes the magic happen there every day. 

Chef Eelman grew up in Doylestown, Pennsylvania, just outside of Philadelphia. Growing up in an area surrounded by farmland, the importance of agriculture and sustainability have always been at the forefront of his mind when it comes to food. Eelman’s first experience in a kitchen started at 15 years old when he started washing dishes after school three to four days a week to buy himself a car. After spending about two months in the kitchen, Eelman knew he wanted to pursue a career as the guy wearing the white coat. 

He quickly fell in love with the romance, the dedication, and the craft of what it takes to be a chef. And at such a young age, the tattooed guys cursing, drinking beer, and the general “badass” attitude were a little extra enticement.

At 18 years old, he decided it was time to focus on pursuing his passion and enrolled in the Culinary Art Institute of Pittsburgh. After he graduated, Chef Eelman accepted a position working under Chef Bill Fuller of the Big Burrito Restaurant Group. Fuller became one of the two biggest influences in Chef Eelman’s career. He accredits Bill with his management style, focusing on constant gentle pressure, unfaltering standards, and a confident approach to his work. 

Eelman’s other most significant influence has been Chef Brett Cooper, a Michelin star chef, now leading a national effort to build community throughout the culinary industry with Indie Chef’s Community. Eelman started working for Chef Cooper at the former Mission District San Francisco restaurant, Aster, and quickly advanced to the position of sous Chef. Cooper instilled the importance of letting ingredients speak for themselves with Eelman. It is necessary to know technique and have the wisdom of when and how to show restraint. Eelman uses the example of English peas to illustrate: the standard procedure is to blanch peas, but if you are knowledgeable of when they are in season and utilizing them during that time, there is no need to blanch the peas at all. Their brightness will shine on their own. Brett emphasized to Eelman the beauty of simplicity. 

Knowing where his ingredients are coming from is equally as important to Chef Eelman whether he’s purchasing vegetables, fish, or meats. Connecting with the local farmers and fishers is imperative. Going to farmer’s markets and starting conversations with local purveyors is a great way to ensure sustainability and build community at the same time. There is also a fun social aspect to this, in many cases creating long-term sourcing relationships and, more broadly, friendships. Working with purveyors like Alan and Jenn Lovewell from Real Good Fish is a perfect example of this. “Community is the biggest part of hospitality,” according to Chef Eelman. Surrounding yourself with people who are also passionate about their craft makes you that much better at your own.

Chef Eelman grilling locally farmed abalone.

So, what’s the most satisfying part of what he does? Eelman says, walking out into a full dining room and hearing the “white noise” of everyone having a good time, seeing the confidence exuding from the chefs and servers, and the entire team proud of what they’re doing. It isn’t easy to imagine a day when the Big Sur Bakery team would feel anything differently. Seeing the heart and soul that goes into the experience created there will leave any diner ready to make their next reservation before signing their check at the end of the night. 

Chef Eelman credits Chef Brett Cooper again for teaching him to constantly think about how you’ll be remembered, from how you interact with your team to what you are putting on a plate. It doesn’t take much to find confidence in saying he will be remembered by diners for his talent, commitment to quality and sustainable cooking, and a genuine presence through the dining experience, but also as a mentor and ongoing inspiration to those who have the pleasure to work with him. It’s worth stopping by the Bakery to see this for yourself, though