Tim Shaw

Tim Shaw (he/him) started his career in restaurant kitchens and graduated from the French Culinary Institute. Tim was a founding owner of Dining In, a private chef service and catering company that included many celebrity clients in New York, The Hamptons, and Aspen.

Tim has taught thousands of students to cook for the last 25 years, including at NYU, The French Culinary Institute, and San Francisco State. He has been a keynote speaker for Yale Medical School, featured in an article in Edible Silicon Valley, and spoken at SXSWEco.  He has judged competitions focused on biomimicry and culinary challenges. He holds a dual MBA/MPA from Presidio Graduate School. 

Since 2015, he has been a full-time lecturer at San Francisco State University, where he oversees the student-run food lab, and has designed and taught classes on Food and Culture, Food Science, and Sustainability at both SFSU and CCSF.