Tim Thompson

Role: Executive Chef
Serving Since: 2017

I was born in High Point, NC and grew up in Jamestown, NC. I have always loved the Triad and I am very proud to call myself a local. The Triad is a truly special area. We are fortunate enough have the amenities of any large metro area, be surrounded by amazing agriculture, and be inhabited by incredible people. I can’t imagine a better place to be a chef! 

I got my first cooking job as a fry cook at Hugo’s on Spring Garden in Greensboro, NC, which I hated so much that I swore I would never cook again. I moved to Banner Elk, NC shortly after leaving Hugo’s to be a professional ski bum. I quickly discovered working in the ski business was not particularly lucrative (at the bum level) and found myself in the kitchen again. This time I was at the Country Retreat Family Restaurant in Foscoe, NC.  For whatever reason, I found myself really enjoying cooking the second time around. I quickly worked up the ranks to sous chef and was encouraged by my chef to go to culinary school. 

After jobs at the Grandover Resort and Spa, the Twin City Quarter, Greensboro Country Club and more, when the opportunity to take the helm of Bermuda Run arose I jumped on it. In my short time here I have grown to love the community and cannot wait to see what my future holds at such an amazing club!