Meet the Management: Tim Macera
The consistently mouth-watering dishes and friendly, relaxed atmosphere is what has become our standard. Our kitchen team are the real unsung heroes that prepare your favorite Southern coastal dishes. Get to know our Kitchen Manager Tim Macera and learn more about what he brings to table.
An appreciation and love for food is something Tim was born with. He’s Italian after all! Growing up Tim often found himself in the kitchen with his dad preparing pasta dishes. Manicotti, stuffed shells, and lasagna were family favorites that were in constant rotation. In his early adult years when his roommates were ordering pizza, he was in the kitchen making chicken parmesan. His early introduction and passion for food made a clear career path for him.
As a teen, Tim started his first job as a short order cook at Waffle House. Not only did he enjoy his hash browns smothered, covered, and topped, the role increased his speed, memory and pace of service, all traits that would later help him to excel in kitchens. He moved from Chattanooga to Daytona Beach, Florida where he enrolled in culinary school by day and began working at Carabba’s Italian Grill in the evenings.
While at Carabba’s, Tim met a retired master chef who served as a mentor to him, guiding him through the ins and outs of the kitchen. For a year and half, Tim worked alongside him at Martini’s on Beachside learning balance, flavors, and spices from 6 AM to 2PM and then heading to Carabba’s to work a closing shift. His mentor advised him to quit culinary school, start at the bottom and just keep working, honing his skills until he made it to the top. Following that advice, Tim worked his way through the ranks at Carabba’s, from a dishwasher to the highly coveted role of Senior Kitchen Manager. Out of the 220 stores in the Carrabba’s family, only 20 kitchen managers are promoted to the Senior Kitchen Manager position.
After 14 years with the restaurant group, Tim transferred back to the Scenic City in 2003 to open the Chattanooga Carabba’s Italian Grill. After more than 2 decades with the restaurant chain, former co-worker and friend, Miguel Morales, approached Tim about joining him in his latest venture, The FEED Co. Table & Tavern in Chattanooga’s Southside neighborhood. The choice to leave Carrabba’s became one of the most difficult decisions of Tim’s career, leaving something familiar to set out of his comfort zone. In 2016, Tim closed one chapter to start the next as Kitchen Manager at The FEED Co. Table & Tavern alongside Charlie Loomis, where he would be for the next 6 years.
Looking for a change of pace, Tim took a brief sabbatical to serve as the Dining Hall Manager at Lee University in Cleveland, before stepping in to help open the newest restaurant family venture, Frazier Five & Dime in Spring 2022. Following an unforeseen absence at 1885 Grill in St. Elmo, Tim stepped in to fill the void and lead the kitchen. As our Kitchen Manager, Tim oversees product ordering, scheduling, and ensures food quality, in addition to creating and maintaining a strong culture and positive environment.
For Tim, his role in the kitchen is more than just a means to earn a paycheck, it’s a passion. It’s cooking for family and something that provides instant gratification. Afterall, food makes people happy, and cooking is a way to put a smile on diner’s faces. Outside of the restaurant, he is a member of numerous dart leagues and enjoys preparing Sunday dinners with his family.