The Epicurean Club
of Boston
Our Goal, Vision & Commitment
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Chef Spotlight
Featuring: Chef Tim Foley
Executive Chef & Vice President
Tim Foley started in the hospitality business at age 16 and after 42 years in this industry he says, “I still love it!” Tim’s passion for cooking began at the Boces Vocational Culinary High School program in Long Island, New York. He was fortunate to have been raised by a single mother who supported and encouraged his aspirations of becoming a Chef.
Tims first job was working in a steakhouse as a Dishwasher. He moved quickly into the position of hot and cold Prep Cook, then night shift Line Cook working the broiler and sauté station. He rapidly learned the value of timing and great food. Tim developed an expertise in creating chowders, Lobster Bisque, and fileting the fresh-caught fish of the day.
Important Announcements
America's Oldest Professional Chefs Association
Established in 1894
Local Chapter of the American Culinary Federation & Members of the World Association of Chefs Society
Event Archive
About Us
Founded in 1894, The Epicurean Club of Boston is our nation’s oldest professional chefs association. A chapter of the American Culinary Federation, we are a non-profit, non-partisan, and non-sectarian culinary association. Our members include:
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Professional chefs and cooks engaged in the planning, preparation, service, and supervision of food and beverage in commercial kitchens, hotels, clubs, restaurants, institutions, schools and other establishments
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Professional cooks and chefs who serve as research and development consultants
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Experimental chefs
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Food directors
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Chef authors
