Life & Work with Timothy Gard of Manteo

Today we’d like to introduce you to Timothy Gard.

Hi Timothy, thanks for joining us today. We’d love for you to start by introducing yourself.
I was introduced to the kitchen at age 15. I had some friends who worked nights doing dishes and prep at a trendy boutique waterfront hotel, so I got to know some of the chefs there and joined their team. As a teen, many aspects of the kitchen captivated me: a fast-paced environment with a tight-knit team working hard to execute dinner service each night like it was us against the world! The rush and friendship, coupled with the excitement of working late nights as a teen, gave me a sense of independence and strength that still has me in the kitchen almost every night. Through the last twenty-five years, this path has me cover many positions in the industry: line cook, dishwasher, prep cook, personal chef, catering chef, sous chef, executive chef, and everything in between. Over the years, I have been very fortunate to have worked under several talented and experienced chefs who taught me about food and how cooking brings out a nostalgic and relatable feeling in people from all walks of life. The kitchen remains a melting pot of knowledge and emotions; I can share them with each passing plate.

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
I would not call this path a smooth road. The work is never finished in our industry; sometimes, it can be stressful. Long hours, plenty of heat, working nights, weekends, and holidays on top of the general stresses that come with any career choice. The flipside to that coin is that we get to spend all day every day perfecting our craft and polishing the stone. I get to make a living as an artist, and that’s not easy to do in any medium. I can always feel like I’m continuing to learn and advance in our trade. Which I think is somewhat rare in the professional world. I feel much more accomplished and fulfilled than if I were doing a more repetitive and standardized job with the same outcome day in and day out.

Can you tell our readers more about what you do and what you think sets you apart from others?
Bluewater Grill and Raw Bar is unique in the renowned Pirates Cove Yacht Club and Marina in Manteo, NC. We are right on the coast of the outer banks on Roanoke Island, very close to Oregon Inlet and Cape Hatteras. Our community on the outer banks is primarily based on our waterways; Bluewater is no exception. The marina is outside our windows, overlooking dozens of private and sportfishing yachts. Our focus is mainly on fresh seafood, especially shellfish. We are the proud home of an oyster bar that boasts anywhere between 5 and 8 different varieties of live oysters available daily, many of which are from coastal NC. We pair these with a unique mix of classic and house-made accompaniments and sauces to custom-tailor an oyster experience you’re not likely to find for many miles around. While we do feature live oysters from all over the East Coast, we specialize in local oysters that we purchase directly from the local beds. Aside from our raw bar, we have a great selection of full-service dining options, including a constant rotation of fresh fish and shellfish, certified Angus beef steaks, Duroc pork chops, and Domestic Duck. Bluewater offers a premium bar with cocktails, draft beer, and wines. We also have a more casual open-air Tiki hut that serves a customs cocktail and the entire food menu right on the docks of the marina.

Any advice for finding a mentor or networking in general?
The restaurant business is one of the great trades that Connot is taught with conventional methods. Networking and accepting the role of a constant pupil is the best way to grow in the kitchen. Developing a craft is essential, but learning the professional side of the business is a significant place where a mentor or chef you can trust comes into play. Being able to balance passion with practicality is very key to your success as a culinary professional.

Contact Info:

• Website: bluewatergrillobx.com