Tim Meevasin Personal Chef

Today, I renewed my business license for the 9th time in a row! So grateful for all the love and support from everyone over the years. I’m so excited to continue to cook professionally and do what I truly love.

The only big change I am planning this year is how much time I spend online. I’ve loved all the friendships, messages, and exposure that social media brings. You can always contact me through my website and via my phone number.

Being a Dad is my number 1 priority in life and I want to give my family and kids 100% of my time and attention. I spend enough time away in the kitchen and when I'm home, I just want to be present. I love you all and can’t put into words how grateful I am for all the support. ❤️

1,000 Followers!! Most of my followers are fake accounts that my mom created to make me look good, but I know at least 24 people that follow me are real humans.

In celebration of this baby milestone, everyone please send me $1 so I can buy that Japanese knife I’ve been looking at 😂

This picture was taken in Tokyo at a culinary district called Kappabashi, filled with tons of knife stores. I was in heaven, and left broke AF.

You know it’s gonna be a great day in the kitchen when you have your favorite tools and favorite veggies. 🤙

Tomorrow!! Join in our this super fun FB Live event and watch Chef Wes and Dishwasher Tim make a fun dish!

Join us tomorrow for our special Dairy Month Facebook Live at 10:00 a.m. with chef Tim Meevasin. Did someone say linguine with pancetta and prawns in a saffron cream? 🐮

Such a beautiful day to celebrate Francis’ graduation from UNR! Big thanks to Alex And Lady for having us, and a Huge congrats to the grad!

Celebrating Mother’s Day eve with a handful of Italian truffles and some crispy Pork Belly. Cooking for the beautiful ladies in my life ❤️!!!