Chef Tim Tibbitts was born in Nassau, Bahamas and grew up in Toronto,Canada. The ethnic diversity of Toronto played a large part in his style. Under his mentor Roger Genoe, developed a respect for great ingredients and technique, and today applies that to a culinary approach that appreciates classic European, Asian, his native Bahamian and more.
After many yearsworking through the ranks of small high-end kitchens in the Toronto area, Tim and his wife, Sommelier Rebecca Tibbitts, decided to make a move back to the Bahamas. In February of 2012 Tim realized a dream by opening his own restaurant, Flying Fish, in Freeport, Grand Bahama. Flying Fish is the only restaurant in the Bahamas using modernist techniques to explore the flavors of the Caribbean. His commitment to quality and sustainability, and his use of local products, are paramount at Flying Fish.
Chef Tim was named one of the Top 25 Chefs in the Caribbean for 2014 by Caribbean Journal magazine. Flying Fish was awarded a 4 Diamond Rating that year as well by AAA making it only the third restaurant in Bahamian history to achieve this honor, and the first in the history of Grand Bahama island. They have now received the award four times. In 2017 LaListe in France named Flying Fish 58th among the top restaurants of the world, and 2nd in the Caribbean region.
He has taken his responsibility as a spokesperson and mentor for the Bahamas culinary community very seriously and works tirelessly in education and development of young cooks from the high school level.