Tim Beltran

Chef de Cuisine

Chef Tim Beltran grew up in both Chicago and Colorado, where he developed his love of cooking from a young age. His first experience in the kitchen was as a dishwasher as a way to support his mother‘s catering business. It wasn’t until she finally allowed him to hold a knife that his excitement grew, and his love for cooking flourished.

Tim went on to pursue his culinary studies at a community college in Pueblo, Colorado. Upon graduation, he further hones his skills in the vibrant culinary scene of New York City. His journey in the Big Apple led him to become an oyster shucker at Black Barn restaurant, where he ascended to the role of sous chef before moving to The Polo Bar. These experiences shaped Tim’s approach to the hospitality industry, ensuring that guests depart with a sense of having had an all-around, unique, and positive dining experience.

In March 2020, as the COVID-19 pandemic swept across the globe, Tim, along with the majority of the hospitality industry, found himself without work and eager to return to the kitchen. Diligently checking job listings, Tim stumbled upon an exciting opportunity to join Michelin-star chef John Fraser's team at North Fork Table & Inn. Packing up his belongings, he headed east, delving into the realms of seasonal cooking, collaborating with local farmers, and working with the freshest produce under the guidance of Executive Chef Steven Barrantes, one of Tim's mentors, alongside the entire JF Restaurant culinary team. In 2022, when The Inn closed for the season, Tim remained in the Fraser family when he moved back to the city to work as the executive sous chef at IRIS, where he found the opportunity to explore the cuisine of the Mediterranean and grow as a leader.

After four dedicated years with the restaurant group, Chef John tapped Tim for the chef de cuisine position at North Fork Table & Inn. In this new role, Tim looks forward to bringing his leadership skills to the kitchen, crafting exceptional farm-to-table cuisine, and seizing opportunities for professional growth as a chef. Working out east allows him to embrace the bounty of his favorite season – when spring meets summer – an ideal time for preserving vegetables and fruits for the coming seasons. Tim’s greatest piece of advice? “Always ask questions and willingly take on any projects your chef assigns, as it’s the key to growth. And do not be afraid to make mistakes,” he shares.