Coolinary

Coolinary Café

Coolinary Café is an American contempory restaurant by Tim Lipman in Palm Beach Gardens Fl. It features an open kitchen where you can sit and watch the Coolinary team create making ample use of seasonal ingredients from local farms.

FROM THE RESTAURANT:

Tim Lipman – Chef/Owner
Chef Tim Lipman, raised in Central Florida, developed his love for food from watching his grandmother grow her tomatoes and feed their pigs. Her Southern-Italian influence mixed with Southern-American cuisine shines through in Tim and his wife Jenny’s north county restaurant, Coolinary Café.

In 1994 Tim began working in kitchens, his first being in a country club as a dishwasher, quickly working his way up through the ranks of Garde Manger, Line Cook, and eventually Sous Chef when he was encouraged to go culinary school. He attended Florida Culinary Institute while working in a family restaurant on Palm Beach Island learning the skill of butchery and line service. He graduated in 2001 before moving on to work at the very popular Food Shack in Jupiter. Over the next several years Lipman confirmed his dedication to the craft and through vision and consistent hard work landed the role as Executive Chef of Leftovers Café. Lipman continued to refine his palate and, four years later, opened up his own café where you can often find him in his open kitchen making ample use of seasonal ingredients while focusing on responsible, local farming.

David Tower – Sous Chef
David first realized his passion for cooking when he was very young. He always enjoyed standing in the kitchen watching his elders cook up a feast. The day finally came when he was old enough to help out in the kitchen, and he ran with it. Cooking every night of the week so his parents (who were hard at work) would have something nice to come home to. Using them as guinea pigs for his creations. Eventually when confronted with the question of which major to go into during high school, his hobby turned in to a calling. Partnering with the esteemed Johnson & Wales University, Palm Beach Gardens High School was the foundation for learning and skill development that led him to search for on site training in such an incredible field.

At only fifteen years of age Tim Lipman took a leap of faith and hired the young chef to be, as a line cook at Leftovers Cafe. After a few years it was time for David to go away to college. He said good bye to his friends at Leftovers and embarked on a new journey at Johnson & Wales. That was short lived as he soon realized that his true calling was back home where Tim Lipman was cooking up more than just great food, he was cooking up Coolinary Cafe. Without a second thought David hopped on board.

James Zuccarelli – Sous Chef
Jimmy attended William T. Dwyer High School, graduating in 2005. During his high school years he worked at Captain Charlie’s Reef Grille where he got his first taste of becoming a chef. After graduating from Dwyer, Jimmy attended Florida Culinary Institute at Lincoln College and received his culinary diploma in 2007. Immediately after college Jimmy joined the culinary team on the Forbes Highlander Yacht as a Sous Chef. Based in New York City, the Highlander traveled up and down the east coast and Bahamas entertaining dignitaries, financiers, politicians and high profile celebrities. In 2009, when the Forbes family decided to sell the Highlander, Jimmy moved to St. Pete Beach, FL working for the Surf Rider Hospitality Group as Chef at The Reef Seafood Bar and Grill and then as Executive Chef at Seabreeze Island Grille in Redington Shores, FL.

During a visit home, Jimmy met Chef Tim Lipman, who was in the process of building his new restaurant, and was offered an opportunity to join the team. Happy to be back in Jupiter, Jimmy accepted the offer and has been Sous Chef at Coolinary Café since its opening in March 2012. Jimmy and his wife, Sydni, have a new born baby boy, James Harrison Zuccarelli.

Becca Traverse – Pastry Chef
Becca attended The Culinary Institute of America in New York, specializing in baking and pastry. She then moved to Boston, MA, where she worked under Joanne Chang at Flour Bakery. She went on to become the Sous Chef of Brasserie JO at the Colonnade Hotel.

Becca grew up in a family that spent the majority of their time in the kitchen bonding over cooking. In her early childhood, Becca was a doll-faced-menace, using her powers of influence for an Easy Bake Oven. Her poor mother was no match for this high-pitched form of torture and the shrieks prevailed. The Easy Bake Oven produced a “cake” that resembled the look and taste of a hockey puck, but Becca was hooked. That day, Becca’s mother vowed to teach her how to bake from scratch in a real oven, saving many a fine folk from having to try any Hasbro desserts.

LOCATION:
4650 Donald Ross Rd
Suite 110
Palm Beach Gardens, FL 33418

561.249-6760

CoolinaryCafe.com

SOURCE: Coolinary Café

PHOTOS: Dr. Terra Caudill