Tim Maness

Culinarian and long-time Chef Tim Maness is one of two Corporate Chefs for the Colorado division of Shamrock Foods Company. 

Tim Maness found his natural affinity for food at a young age growing up in Tucson, Arizona where he fell in love with authentic Mexican food and the staples that eventually evolved into Southwestern cuisine. 

Tim graduated from the California Culinary Academy where he trained under acclaimed chefs like Jeremiah Tower, Martin Yan, and Jacques Pepin. Upon graduation he became Executive Chef at Harry’s on Fillmore; under Tim’s direction it was voted Critic’s Choice by The San Francisco Examiner and was recognized by several Bay Area food critics and celebrities. He also worked as Executive Chef at Dante’s Seafood Grill and Wine Bar where he fine-tuned his fresh fish cooking skills and served some of the city’s best seafood. 

In 1996 Chef Tim made the Denver area his home. He started as Executive Chef at Champion Brewing Company at Larimer Square, serving cutting-edge microbrewery cuisine in the very beginning of Denver’s brewpub scene as well as expanding the concept to eight states around the country. In 2000 Chef Tim opened The Samba Room on Larimer Square, the first Latin-fusion Cuban-themed restaurant in Denver. Over the next eight years he wore many different hats for E-Brands Restaurants, including overseeing operations in fourteen different restaurants in seven different cities.  

Most recently, Chef Tim has returned to his passion of cooking and creativity at Shamrock Foods, working directly with customers, product development, and running the Business Solutions program.