Chef Timothy Witcher was proudly born, raised, and chef–groomed in Southern New Jersey. He has been married to his high school sweetheart for 20 years, and they are the parents of three wonderful kids. His family motivates him to not only create, but to strive for excellence while always setting the bar higher. Chef Witcher was inspired by his grandfather who overcame great obstacles. Even though he had little education, he worked his way up to Head Chef in a restaurant in Albany, NY.
Chef Witcher won over TV audiences as an underdog high school teacher, appearing on The Food Network, and winning two acclaimed cooking competitions, “Chopped” and “Rewrapped.” This national recognition allowed Chef to launch his fast-casual food concept, “The Wing Kitchen.” Opening in 2018, The Wing Kitchen has won national and local awards, the latest being “Best Wings New Jersey by the national food blog, “Eat This Not That.” Chef Witcher and the Wing Kitchen has been featured on Fox 29, 6 ABC, PHL17, and CBS3.
The Wing Kitchen is currently located in Turnersville, NJ, with successful food stalls in Clementon Park and Splash World, and Subaru Park Stadium- the home of the Philadelphia Union , Beaver Stadium at Penn State University, and Lincoln Financial Field home of the Philadelphia Eagles. Chef Witcher also owns and is the talent behind “Witcher’s Kitchen,” a unique concept where he takes catering and meal prep to the next culinary level. Witcher’s Kitchen is an innovative and unforgettable Chef experience featuring regional and exotic international foods and flavors, and carefully selected local, homegrown fresh ingredients. “Good food is a language in itself, speaking to so many people through flavors and techniques while bringing different cultures together, and breaking down ethnic barriers,” Chef Witcher said. “As a chef, I get to be one of those food ambassadors, so I have an obligation to make sure it’s an exceptional experience in every bite.”
During Chef Witcher’s career as Executive Chef at Hilton Hotel (Prime hospitality), and the Wyndham Hotel, he ran a multi-faceted food, beverage, and hospitality operation. These operations allowed him to co-create food concepts, menu development, and staff training for high end restaurants, fast casual eateries, seasonal room service, catering concepts, and banquet themes for all occasions. Being able conceptualize a food thought, and watch it develop from paper to the plate, is one of his greatest passions.
