Seasoned Entrepreneur.
Locally Minded Chef.
Engaged Hospitalitarian.
Chef Tim Hardiman is a veteran of the Mohawk Valley food scene and a longstanding champion of sourcing locally. Tim was quite literally born into the restaurant industry, growing up in kitchens and dining rooms and learning early on that food is both craft and connection. Over the past two decades, he has honed his style of refined seasonal cuisine and service that emphasizes warm hospitality, thoughtful technique, and the integrity of ingredients.
He cooks with the seasons, honoring the natural rhythms of the region—spring greens and early foraged goods, summer’s bounty at peak harvest, autumn’s richness and warmth, and the deep comfort that fills the winter larders. His menus are shaped by relationships with small farms, foragers, growers and producers throughout New York State, reflecting a deep respect for the land and the people who cultivate it.
Through Hardiman Hospitality, Tim brings this approach directly into the home, offering curated personal chef services, private dinners, and customized culinary experiences designed around each client’s tastes and occasions. Tim’s goal is always the same: to create memorable moments around the table, rooted in care, generosity, and a true sense of place.
The Hospitalitarian Podcast focuses on conversations with forward-thinking people who make the community of New York State Hospitality compelling and noteworthy.
If it happens in food, beverage or agriculture in NY, we are digging in!
Come along as we dive into deep and personal conversations with Farmers and Winemakers, get a sneak peek into restaurant life with Chefs and Distributors. Hear the tough questions as we navigate these interesting times in talks with Lawmakers and Visionaries. We will speak with with Brewers, Distillers, Bakers and other Craft Artisans as we seek to learn the nuance of their passions. Laugh and Learn with Restauranteurs, Entrepreneurs and Educators while we aim to understand their struggles and successes, and how we can strive to “Keep it Local” in this ever-globalizing world.
If it is growing in NYS, there is no stone we will leave unturned on our quest to bring you what’s fresh and real in Food, Beverage, Agriculture, and Hospitality today.
