Timothy Zintz

Tim has been a faithful employee of Aramark for 33 years. He was an Executive Chef in Business Services for the first 15 years for such companies as Goldman Sachs, Salomom/Smith Barney and New York Life. He crossed over to Campus Services at NYU on March 2000 to explore a new line of business. Tim supervised all culinary programs and food quality for the food operations at NYU, St. John’s, Barnard, Juilliard, CW Post and SUNY Farmingdale. He decided to explore options in the Philadelphia area and accepted the position of District Executive Chef at University of Pennsylvania. He also supported St. Joseph’s University, Immaculata and West Chester University, along with the entire Eastern Region as part of a network of District Chefs, sharing ideas and best practices for all the area Campuses. From there he moved to Aramark’s new Innovation Center where he is the Director of Culinary Development Chef for the Enterprise Channel and Retail Development.

Tim started in the food business when he was 15, working his way up the kitchen ladder in the Buffalo area. He attended the Culinary Institute of America, graduating 3rd in his class. He spent the next 8 years honing his skills in the Hotel and Restaurant Industry in the Western New York and Rockland/Westchester areas. It was then the Aramark opportunity came knocking.

Tim’s specialties as an Aramark Chef include Health and Wellness, Vegan and Vegetarian Cuisine, Category Development and Channel Growth. Tim was also chosen as the 2002 International Guest Chef to represent Campus Services in Europe. In 2004, PETA voted Tim Chef of the Month because of his Vegan Program at Penn. He has worked with the FarmEcology group at Penn to develop a Local/Organic Program on Campus to educate students on the benefits of “Going Local”. Tim currently works on Aramark’s AHA program, delivering healthier alternatives to Aramark’s Recipe Database. His team heads up the plant forward development in the enterprise retail sector. Tim returns to the CIA every chance he gets to attend a Continuing Education course to stay current on the food trends in this ever changing market. It just proves you can teach old dogs new tricks!