Tim Jefferson Tim started cooking at age 12 with the introduction of cheese omelets with Velveeta cheese, of course. Since then he has spent many years in family kitchens observing and letting his inquisitive mind work. Once working years approached, he had numerous positions in the hospitality industry in sales and management. During this time he spent much time in the kitchens of large restaurant and banquet facilities asking questions of the chefs. These years offered management of large group events of wedding reception and corporate functions. Tim also ran The Abbey Restaurant in San Diego, a large wedding and Corporate Sales Incentive venues housed in a historic church with Greek revival outside and California craftsman interior. While there, he created sit-down events for 500 guests and standup cocktail hors d’oeuves parties of up to 1,000 guests. This experience has given Tim the confidence to tackle any event.

For over a decade, Tim has worked with upscale catering companies in the sales and operations department, assisting corporate clients to wow their own clients. Transforming a tent tennis court into a cabaret, a elegant western hoedown, and a Moroccan palace are a few of the themed events which Tim has created.

In 1998, Tim started his own catering and special events company in San Diego and continued with clients such as HBO, Bombardier Jets, and numerous museums, orchestrating unique and stylized events in aircraft hangers, polo fields, barns, beaches, and offices.

Searching for a new venue for a new business and a lifestyle change, Tim discovered the Vermont countryside and the impressive and event functional Cavendish Inn.

His love of history and architecture, as well as movies, will all be areas which will be incorporated into the Cavendish Inn experience.

See some of the past events Tim has created.