Tim Broughton

Tim's extensive journey in the service industry spans almost two decades, beginning with humble roots as a dishwasher and busser in dive bars. This early experience instilled a strong work ethic that would define his career. Tim's customer service skills were truly molded during his time at the Wynn, where he was immersed in the high standards set by Forbes and Michelin's 5-star, 5-diamond ratings. He would later move into the restaurant industry working with pioneers an titans of the every evolving restaurant industry. After spending nearly a decade with Tao Group, Tim ventured out to Salt Lake City to establish and open Italian Graffiti as the General Manager with with Chef Marc Marrone. After quickly becoming one of the most popular and highly rated venues in the area Tim would journey back to Las Vegas to assist in the opening of the Durango Resort and Mijo Modern Mexican. Again showing a true prowess with the cocktail program Mijo too would see immediate and continued success into its first year. Having established two highly successful openings Tim was recruited to Austin Texas with Onion Creek Golf Club as its Food an Beverage director. where he currently resides.

From a humble polisher to the helm of thriving culinary establishments, Tim's journey through the restaurant industry is a testament to resilience and excellence, where each role has shaped his unwavering commitment to superior dining experiences—even in the face of unprecedented challenges

With a wealth of experience in launching and cultivating successful programs, Tim is passionate about giving back to the restaurant community by sharing his knowledge, commitment to exceptional customer service, and adherence to health standards with those who seek to excel in the industry.