Timothy Cardillo’s cooking background begins with the history of his family, who came to America from Naples, Italy and settled in Stockbridge, Massachusetts where his grandfather started a dairy and raised 18 children. For survival, they foraged for mushrooms, prepared smoked bacon, and made homemade prosciutto, as well as grapes for wine, and garden vegetables. His first job was as a busboy at the famous Red Lion Inn in Stockbridge. He then began at the bottom at the Williamsville Inn and worked his way up the kitchen ladder under Chef Michael Ballon, eventually becoming chef. He cooked for Julia Child and her husband, Paul, and Julia gave Chef Cardillo a copy of Cook’s Magazine which expanded his view of the world of cooking. He took classes under Great Chef Jacques Pepin at the Silo Gallery.
In 1987, he accepted a position as sous chef at the Cranwell Resort and Hotel in Lenox, Massachusetts under Chef Bertrand Marchal, who was from Alsace, France. In 1989 he was appointed executive chef, and in 1993 the television crew for Great Chefs showed up to tape Chef Cardillo for their Great Chefs of the East and Discovery Channel’s Great Chefs of America television series. In 2005 he retired from cooking professionally.
Address: 55 Lee Rd, Lenox, MA 01240
Phone: (413) 637-1364