Timothy Kemp

Timothy Kemp has a diverse work experience in the culinary industry. Timothy started their career as a Sous Chef at Le Cirque 2000 in 2001 and worked there until 2003. In 2003, they joined Per se as a Chef De Partie and worked until 2004. Timothy then moved to MacAndrews & Forbes in 2006, where they held the position of Corporate Executive Chef until 2014. Since 2014, they have been associated with Blue Apron, initially as a Culinary Manager until 2018, then as a Senior Manager of Culinary Innovation until 2020, and currently as the Director of Culinary Innovation.

Timothy Kemp attended Michigan State University from 1993 to 1997, where they pursued a Bachelor of Science (BS) degree in Medical Technology. Following this, from 1998 to 2001, they studied at The Culinary Institute of America. However, the degree name and field of study for this period are not specified.