Tim Byres is a James Beard Foundation Award-winning chef as well as a consultant, entrepreneur, author, educator, gardener, and outdoorsman. The early years of Tim’s career were marked by major recognitions, from People’s Choice Best New Chef by Food & Wine Magazine to supporting the U.S. State Department’s diplomatic missions as part of the American Chefs Corps. He became an established name in the international food scene thanks to his groundbreaking Dallas restaurant SMOKE. With the 2014 publication of his first book, Smoke: New Firewood Cooking, Tim established himself as an expert in “Live Fire Cooking,” a unique style of entertaining that highlights the bold flavors found within the landscapes of American Southwest. Tim made a bold pivot by walking away from the fame-driven treadmill of the mainstream culinary scene and returning the roots of his culinary education. Drawing on his experiences hunting, fishing, foraging and farming across the American southwest, as well as the traditions of heritage kitchens from Europe to the Deep South, Tim set out to reinvent firewood cooking as the foundation for a unique culinary style that marries modern sophistication with stripped-down authenticity. Today, he is a sought-after creative consultant who specializes in unearthing the “food voice” from bioregions around the country. His creative use of seasonality, geography, cultural heritage and primitive technology expands the boundaries of fine cuisine by paying conscious homage to the earth and to the traditions that honor it. His passion for making memories and touching emotions through experiential dining is a natural fit with The Ecology Center’s emphasis on driving meaningful change through shared abundance and community collaboration.