Tim Butler of Alto
A 1998 graduate of the CIA, Tim Butler joined the Alto staff as pastry chef after opening the acclaimed LA restaurant Providence with chef Michael Cimarusti. His resume also includes working as pastry chef at Aquavit and Daniel in New York and Bernardus Lodge in his hometown of Carmel, California.
Butler’s desserts are marked by unpredictable flavor pairings. In his Meyer lemon and ricotta tart Butler cuts the soft, mild cheese with a limoncello and gin gelee. The flavors are familiar but not in this context; Butler incorporates them seamlessly, brushing a sable Breton with olive oil, garnishing logically with micro sorrel, and seasoning with salt. His appreciation of spices and interest in the flavors of Southeast Asia come through in a dish of mango, garnished with a bright curry tuile.