Chicago Gourmet - bio: Tim Goodell
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Tim Goodell

25 Degrees

Over the years, restaurateur Tim Goodell has parlayed his talent, resolute work ethic, and unrelenting dedication to quality into Domaine Restaurants, a restaurant group that has been turning out successful dining concepts since 1994.

Tim Goodell’s road to his culinary enterprise began in 1991 while working as an apprentice pastry chef under the famed Gary Danko at the celebrated Ritz-Carlton in San Francisco. It was there that he began to develop the concept behind his first venture, a California-French restaurant in Newport Beach called Aubergine. The restaurant opened in 1994.
Goodell’s next success would come in the form of Troquet, a French-Californian bistro which launched in 1997 and thrilled visitors to South Coast Plaza.  The restaurant closed in 2006, but not before inspiring another of Goodell’s developments, Village Bakery. Opened in 1998, the bakery was inspired by the popularity of the breads served at Aubergine and Troquet and continues to provide bread for local consumers and all Domaine restaurants. The Lodge in Costa Mesa came next, followed by Whist at the Viceroy Hotel in Santa Monica and Citron at the Viceroy in Palm Springs. Goodell then turned his attention to Red Pearl Kitchen—a Southeast Asian eatery in Huntington Beach. In 2005, Goodell sold Aubergine and the Lodge and left his post at the Viceroy to focus on new projects.
In the next two years, Goodell opened Meson G and returned to hotels, opening two restaurants at the newly remodeled Hollywood Roosevelt Hotel—Dakota, a modern steakhouse, and 25 Degrees, a burger and wine joint. He also opened another outpost of Red Pearl Kitchen in the historic Gaslamp Quarter of San Diego.
In February 2011, Goodell unveiled Domaine Restaurants’ newest concept, Public Kitchen & Bar, at the Hollywood Roosevelt Hotel. Public Kitchen & Bar is conceived as a welcoming, communal space, with friendly mix of atmosphere and service, featuring food Goodell might cook in his own kitchen for friends and family. “The philosophy is ‘Food and Drink for the People,’ and that is the motivating force behind the restaurant,” Tim notes.
Over the years, Goodell has mastered everything from bakeries to steakhouses, Asian and French cuisine, as well as hamburgers. Domaine Restaurants have been awarded numerous accolades, including a Food & Wine naming Goodell one of its “Best New Chefs” in 2000 and consistent praise from publications like the Los Angeles Times. As Goodell continues to expand his culinary reach, he remains committed to a marriage of expertise, entrepreneurship, and elegance.

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