My name is Tim Horst. I’ve been an outdoor enthusiast since my teens, a professional cook for the last twenty years and an off-highway traveller for 5 years.
After graduating from the Culinary Institute of America, I worked in some of the finest restaurants in the NY tri-state area. I polished my techniques in such restaurants as the Ryland Inn, Le Bernardin, Restaurant David Drake to name a few. I have appeared in numerous publications including Art Culinaire, New Jersey Savvy Living, Country Roads Magazine, Food Arts and more.
The goal (if there is one) of expeditionchef.com is to explore the concept of fine dining in the outdoors, tell some tales of trips taken and talk a little about the gear and such used for these trips. I’d like to find out how much can be accomplished around a campfire (or campstove). Join me as I try and test new recipes, with or without success…
I hope that you’ll discover something to spark your own culinary delights in these pages.
Enjoy!
