Tim Stannard

Tim often describes Bacchus as the “accidental restaurant group”. Although originally intended to be just a single restaurant, one creative opportunity after another led to the group that Bacchus is today—one that now includes a pair of Michelin-starred establishments and also earned him a semifinalist nomination for “Outstanding Restaurateur” from the James Beard Foundation. From an early age, Tim was enamored by the energy and activity of restaurants having spent time watching his mother work as an executive with a restaurant group in San Francisco. He followed that passion and attended culinary school, initially pursuing a career as a chef before pivoting to a career developing and managing some of the most well-regarded dining rooms in the Bay Area.

In 2000, at the age of 31, Tim started Bacchus Management Group and built the first of what was to become a number of successful and award-winning ventures. Bacchus’ first restaurant, The Village Pub, opened its doors a year later and was quickly awarded 3 ½ Stars by the San Francisco Chronicle, and also landed the restaurant on the cover of Food & Wine magazine later that same year. Two decades later and Bacchus has become one of the most sought-after restaurant groups in Northern California with an impressive offering of fine dining and casual restaurants including its two flagship restaurants—The Village Pub and Spruce, both coveted for their contemporary American cuisine and perennially recognized with Michelin stars; the casual and beloved Neapolitan pizzeria, Pizza Antica with multiple locations throughout the Bay Area; Selby’s, a beautifully designed restaurant that celebrates classic American continental cuisine; an artisan bakery and café, The Village Bakery, focused on seasonal ingredients and comfort foods. As part of the Bacchus offering, the group also operates Bacchus Events, a catering and events management company; SMIP Ranch, a 5-acre organic farm located in the Santa Cruz Mountains; and a small-batch coffee roasting company, RoastCo Coffee.

Core to Bacchus’ success is Tim’s focus on company values and culture, and a dedication to fostering collaboration, empathy and growth for all team members. By believing in, and investing in, each team members’ potential for greatness, Bacchus has become one of the preeminent restaurant groups in the U.S. In addition to its Michelin stars, Bacchus has also been lauded by a number of national publications, with awards such as “Best New Restaurant in America” (Esquire Magazine), “Best New Wine List in America” (Wine & Spirits), “Grand Award of Excellence” (Wine Spectator), “Best New Chef in America” (Food & Wine), “Best New Restaurant” (7 x 7 Magazine), “Best New Restaurant in America, Semi-Finalist” (James Beard Foundation), “Outstanding Restauranteur-Semi Finalist” (James Beard Foundation).