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Local Flavor: Timothy O’Neil

Patch sits down with local chefs to learn a little more about them and the personality behind the best meals in town.

Timothy O’Neil: Executive sous chef at in .

Patch: How long have you been in the business?

O’Neil: 15 years.

Patch: Where else have you worked?

O’Neil: I was the chef de cuisine at a restaurant in Savannah for some years.

Patch: What is your specialty or best creation?

O’Neil: My favorite creation at Paladar right now is the shrimp and grits dish.

Patch: What do you eat when you’re at home?

O’Neil: A little bit of everything!

Patch: What is your favorite kitchen tool?

O’Neil: Global knives.

Patch: What is your favorite newly discovered ingredient?

O’Neil: I use a lot of Latin spices and sides that I’ve never used before Paladar, like yukka, or mofongo.

Patch: If you were stranded on a desert island what foods would you want with you?

O’Neil: Good bread and cheese would be all I need.

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