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Chef Tim Creehan
General Operating Partner and Executive Chef
"Find the best and freshest ingredients you
possibly can - then prepare them simply."
Tim Creehan, Executive Chef/Owner
 Executive
Chef/Owner Tim Creehan is living the dream. Born in Hartford,
Connecticut, and spending most of his childhood and young
adult life in Baton Rouge, Louisiana, Tim discovered his calling
at a very young age. He possesses a zest for life, extraordinary
talent, an enormous joy in sharing his love for cooking, and
a commitment to giving back. At 38, he is a certified executive
chef, author, teacher, inventor, dynamic entertainer and a
steward of his community.
Chef Creehan’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 Tim to serve as Executive Chef at Joey’s.
Studying under Executive Chef Philippe Parola and then working
side-by-side with John Folse, Tim progressed to the position
of Executive Chef at Lafitte’s Landing in Donaldsonville,
Louisiana at the ripe age of 19.
Creehan’s unwavering excellence has taken him many
places far and wide. In 1984, Creehan participated in the
American Harvest Promotion at the Hong Kong Hilton
for a two-week guest chef appearance. Tim traveled to Tokyo
with his mentor Philippe Parola to cook at FOODEX,
the largest international food show in the world, where he
prepared a special luncheon for Thomas Foley, ambassador to
Japan. Steadfast dedication took Chef Creehan to Ralph
& Kacoo’s Seafood Restaurant where he served
as Corporate Executive Chef. As Consulting Chef for Delta
Pride and Country Skillet Catfish, a Con-Agra
Company, Tim was instrumental in recipe creation,
food styling and product development.
 In
1992, The American Culinary Foundation named
Chef Creehan as one of the "youngest and
most accomplished Certified Executive Chefs in the United
States." In 1999, Cooking Light’s
Grandstand ’99 selected Creehan as "one
of the five chefs in the United States to be honored as a
Shining Star Chef". As part of this
honor, he demonstrated his dishes in front of thousands at
Turner Field in Atlanta. In late 2003, at the DiRoNA international
conference where he spoke on a panel to discuss marketing
strategies in the industry. In early 2004, Creehan was selected
as a one of five "Celebrated Chefs"
for the National Pork Council to represent
the organization at various national events.
Prior to establishing Beach Walk which
opened on April 4, 1998 in Destin, Creehan served as Executive
Chef and founding partner of Destin’s award-winning
Marina Café for 10 years. Recent accolades
and awards include:
- 2004 Celebrated Chef ~
National Pork Council
- 2004 DiRoNA Award ~ Beach
Walk
- 2003 Top 25 Restaurants,
Golden Spoon Award Winner ~ Florida Trend Magazine
- 2003 Wine Spectator Award
~ Wine Spectator Magazine
- 2003 Three Diamond Property
~ Triple AAA/CAA
- 2003 Best Chef & Best Service
~ Emerald Coast Magazine
When it comes to sharing his love for the culinary arts,
Creehan is on a joyful mission that has produced exceptional
culinary tools. One tool he utilizes is cookbooks produced
through Creehan Publications, Inc. Established
in 1992, CPI is home to both Flavors of the Gulf
Coast and his newest cookbook – Simple
Cuisine.
Flavors sold over 14,000 copies and is approaching its fourth
printing. Tim has prepared recipes from this book on TNN’s
"Cooking USA with Merle Ellis", "N.O. Louisiana’s
Cajun Cooking School" in the Riverwalk and at Barnes
& Noble.
Both books are available at various retail stores, Beach
Walk, chefsgrillplus.com/store or by calling 850-650-7100.
 Another
tool – Chef’s
Grill Plus®, a patented non-stick grilling
marinade, was created in 1997. "It is the next household
and restaurant condiment!" states Creehan. This product
line has grown to five flavors, as well as several other branded
gourmet products. The innovative and popular grilling marinade
is enjoying regional growth in both retail and food service
industries. It is currently available at Beach Walk, some
PUBLIX grocery stores and on the shopping network QVC.
Creehan’s reputation for professionalism and love of
cooking has allowed him to serve as chef for some of entertainment’s
biggest stars. Celebrities such as Cybil Shepherd,
Timothy Hutton, Debra Winger, and
Katherine Crosby have invited him to serve
as their personal chef. In March 2000, Creehan was called
upon to serve as the chef de cuisine at the wedding reception
of Amy Grant and Vince Gill.
In fall 2001, Nashville beckoned once again. Creehan created
a dish for Country Weekly magazine symbolizing country recording
artist Tammy Cochran’s hit song, "Angels
In Waiting", which is a tribute to her
two brothers who passed away from cystic fibrosis. In appreciation,
Ms. Cochran invited Creehan to escort her to the 35th Annual
Country Music Awards.
Tim has instructed middle-school students in the All
Kinds of Art Culinary Program and donated his time,
food and talents for many charitable organizations such as
Alzheimer’s Family Services, Inc., SOS, the American
Heart Association and the American Cancer Society, to name
a few.
Tim’s unfaltering energy, passion for the culinary
arts and natural teaching talents are evidenced by his cooking
classes, his vanguard dining experiences, and by the high
esteem of his peers. Executive Chef Tim Creehan lives in Destin,
Florida where he enjoys sailing and exploring the journey
of simplifying his life and his career.
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