As the owner of Destin Florida’s Cuvee Bistro restaurant, Grill Plus Instant Marinade, and Cuvee Catering, Chef Tim Creehan is living the dream. He is a Certified Executive Chef, author, teacher, inventor, a dynamic entertainer and a steward of his community. Tim’s impressive career in the culinary arts began at Steak & Ale in Baton Rouge when he was only 14 years old. Two years later, the pursuit of excellence led him to serve as Executive Chef at Joey’s. Studying under Executive Chef Philippe Parola, he progressed to the position of Executive Chef at Lafitte’s Landing in Donaldsonville, Louisiana at the ripe age of 19. He is currently working alongside Chef Philippe in support of getting the Asian carp out of the river, and marketing the fish for human consumption. He traveled to Tokyo with his mentor Chef Philippe to cook at FOODEX, the largest international food show in the world, where they prepared a special luncheon for Thomas Foley, then ambassador to Japan. In 1999, Cooking Light’s Grandstand ’99 selected Tim as “one of five chefs in the United States to be honored as a Shining Star Chef.” As part of this honor, he demonstrated dishes in front of thousands at Turner Field in Atlanta. In early 2004, Tim was selected as one of five “Celebrated Chefs” to represent the National Pork Council at various events nationwide. Tim is also a published author of three cookbooks, “Flavors of the Gulf Coast” (1992), “Simple Cuisine” (2004), and “Exceptional Taste, Tales & Recipes” (2010). Tim is working closely with Chef Philippe to promote the edibility of Asian carp.