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.