Tim Lyons

Tim Lyons

Chef, Primal Food & Spirits | Blu Seafood & Bar

Tim is the chef/owner of award winning, Blu Seafood & Bar, which he opened in 2007. Last year, he opened his second culinary endeavor in the Triangle, Primal Food & Spirits. He relocated to Durham from Key West, where he was chef de cuisine at the world renowned restaurant, Louie’s Backyard, for seven years. Prior to that, he worked in Vermont as a sous chef at Storm Café and Roland’s Place. Tim grew up in Southern California and also worked as a sous chef under James Beard Award winning chef Ulf Strandberg of Gustaf Anders’ restaurant. Tim’s introduction and beginning in the culinary world began under the training of brother-in-law Roland Gaujac, a French chef from Lyon, France.

Primal Food & Spirits