Timothy Tamez is making determined strides on his entrepreneurial dream pathway of
bringing delectation through food.
CREATORS
Pick any setting across the Lubbock area that’s recently played host to the burgeoning
market scene. A warm, sunny morning in Wolfforth. A nice evening stroll around the
Depot District.
Wherever you imagine yourself, you’ll likely see a vendor tent marketing coffee and
crepes. Standing underneath, you’ll encounter the dulcet face of Timothy Tamez, a
spring 2025 graduate of Texas Tech University’s Restaurant, Hotel & Institutional Management program, as well as the chef and owner of Tim’s Table.
If you find yourself in a conversation with him, you’ll find it hard to believe Timothy’s
only been at this for a little over six months. He’s come a long way, both physically
and figuratively, yet there’s so much ahead to achieve.Â
Timothy grew up in Stockdale, an hour southeast of San Antonio, in a family culture
dominated by food. His mother hails from a long line of cooks, passing down the skills
of making tortillas from scratch, cooking tacos and exploring various dishes. His
father’s side often barbecued and grilled.Â
No matter the circumstance, mealtimes represented another opportunity to gather and
laugh in addition to eating.
Some of Timothy’s most cherished and lifelong memories include the three to four times
a week he’d host his friends for a home-cooked lunch his senior year of high school,
turning acquaintances into meaningful connections.Â
“Making those friendships and then getting to deepen those relationships with them
through that year, that was such a good feeling,” he said.Â
Timothy Tamez
A whole college career later, those friendships have endured. It’s the kind of culture
he’s long wanted to curate in a restaurant of his own someday, a place where people
can come together and Timothy can recreate childhood memories.
But Timothy knew his vision wouldn’t become reality without further education. He
was initially set on studying business management at Texas State University, but his
eyes were turned toward the South Plains thanks to a woman he knew at his church.
She pointed him to Texas Tech’s RHIM program, of which the degree plan and its mandatory
400-hour off-campus internship experience caught Timothy’s attention.
Once he made it to Lubbock, starting essentially in his second year thanks to credits
from his dual credit high school courses, Timothy dove into the deep end of the RHIM
program.
His first classes included food sanitation and hotel operations, the former of which
lingers with Timothy as one of the hardest courses he’s ever taken. But the wealth
of engaging learning opportunities to come were the highlights of his undergraduate
studies.
Timothy took classes about cooking and alcohol and wine pairing. In restaurant operations,
he enjoyed working in an actual restaurant while learning the various positions. The
RHIM programs also offered several networking events that Timothy deemed valuable
experiences.
The most significant stage for growth occurred during his hospitality industry internship,
where Timothy worked at the Menger Hotel in downtown San Antonio under the tutelage
of general manager and industry veteran Garvin O’Neil.
O’Neil’s impact as both a personal and professional mentor was substantial. He showed
Timothy the ropes of the food and beverage department of the over 160-year-old institution,
including the hotel kitchen and catering aspects.
Beyond observing, Timothy bought inventory, worked at banquets and participated in
executing hotel events during his internship. A trip to the annual Texas Restaurant
Show, a chance to network, taste and view exhibits representing all facets of the
restaurant world, served an additional, crucial role in Timothy’s career trajectory.Â
“That was huge for me,” he said. “I think that guided me to where I am today as an
entrepreneur.”
Prior to graduating from Texas Tech, Timothy had long been formulating his entry into
the food and beverage space. His passion for food and desire to work for himself and
build something of his own crystallized during his final year of school, with those
factors coalescing into a plan to start a catering and personal chef business.
A lineage of RHIM graduates who launched their enterprises at farmers markets around
Lubbock provided Timothy with a sensible blueprint.
Keenly aware of the value of community and especially its power around town, Timothy
set up shop the summer after he walked the stage, serving sweet and savory crepes
and cold brew. He spent the first few months grinding it out at Lubbock’s First Friday
Art Trail and various themed events, straining to make a name for himself.
Challenges presented themselves immediately at Timothy’s first event, a Lubbock Downtown
Farmers Market. His presence as one of the few food vendors disconcerted him out of
his original approach to what he believed would be a small, relaxed environment.
“All of the other vendors immediately wanted to come and buy from us, so there was
this rush immediately when I opened,” Timothy recalled. “I wasn’t even prepared for
it. I hadn’t even started making crepes yet.”
Nonetheless, he navigated the surprise with a calm mind and managed to get out the
orders without any major lapses. The day served as a boon to his confidence and was
pivotal in setting up Timothy for later success.
Connections through his church and catering communities, bolstered by Timothy’s networking
experiences, paved the way for his business’s growth.Â
Timothy’s first private event, a luncheon of 15 people, concretized by way of a fellow
Lubbock caterer, who Timothy was introduced to by a mentor at his church. Months later,
another mentor recommended Timothy’s services for a wedding of over 100 people when
the original vendor backed out.Â
Just like that, Timothy’s event capacity skyrocketed – a momentous occasion that led
to further opportunities down the line.
He anticipates continually growing his business and saving for a food truck, then
afterward a brick-and-mortar base of operations. From there he can travel far and
wide, all the while chasing the joy of seeing satisfaction on people’s faces through
his cooking.Â
“That is what motivates me,” Timothy said, “the feeling that they’re enjoying my food,
something I created, that makes them happy.”
To achieve that, he has a mindset of not cutting corners, using quality ingredients
and making food to the best of his ability. It’s reflective of Timothy’s approach
to his time at Texas Tech.Â
The university and RHIM programs placed numerous edifying experiences in front of
him, but it was all up to him to make the most of those moments.Â
“I came here, but I also got involved,” Timothy said. “I got involved with as many
different things as I could, and that allowed me to open doors to make this possible.”