Ray Timpone, head chef at Timpone's. Photo by Rebekah Nelson.

Timpone’s has been bringing fine dining to UIUC since the restaurant opened its doors in 1986. With a wide selection of pastas, pizzas and desserts made in house, Timpone’s separates itself from the Italian franchises that dominate the rest of campus. Head Chef Ray Timpone sat down with buzz this week to lend some insight into running a restaurant.

buzz: Tell me a bit about your culinary background.

Ray: In 1947, I worked at my parents’ restaurant here in town. Their restaurant, Thunderbird, originated pizza, Italian beef and draft beer on campus. In 1972, I opened the first wine bar at UIUC and called it Timpone’s Wine Bar and Pasta Shop. We were the first restaurant to offer fresh pasta on campus. I worked there on and off for about 10 years while simultaneously taking one to two week-long cooking classes. I studied at the California Culinary Arts Academy from 1983-84 and attained professional chef status, and I opened Timpone’s restaurant in 1986.

buzz: What about cooking interests you?

Ray: What interests me is getting in tune with the seasons and cooking with seasonal ingredients as the weather changes. I really look forward to morel (mushroom) season, sweet corn season and to having fresh tomatoes to cook with.

buzz: How would you describe your style as a chef? What makes you unique?

Ray: I have a strong sense of traditional Italian cooking and a lot of creativity. I am able to put together dishes that are both traditional and contemporary due to my knowledge of old and new.

buzz: What is your favorite thing about the restaurant industry?

Ray: The excitement of cooking and of being in the kitchen excites me. No two nights are the same. I also love working with people, organizing and being a leader. I’m the quarterback so to speak. I’ve got to get everyone to make the play.

buzz: Do you have any advice for students that are interested in the culinary arts?

Ray: Work in as many kitchens as you can. If you have the ability and the passion, cooking in a lot of different places will give you the experience you need to be successful. I would recommend cooking in Chicago and New York, and cooking abroad if you can.