Fans of TJ's are in for a treat as Tim and the crew work on the forthcoming pasta menu and a regional pizza. For now, chew on our remaining Q & A with this family guy.
And now, on to part two . . .
Did you always plan on being a chef? If not, how did you end up on TJ's? My grandparents owned restaurants when I was younger, and it was a silent seed living inside that has slowly blossomed. When I was younger, I loved making dinner for my family.
What's your favorite childhood memory? Hanging with the family in the mountains. Snowboarding, fishing, etc.
What were you up to five years ago? Having our first child changed my life.
Hardest lesson you've learned: I am in it. Raising children is amazing and challenging.
Last thing you looked up/searched online: Ingredients to add to a new pizza. [Editor's Note: Tim hinted that it would be inspired by the flavors of New Mexico. Expect a little kick in this one.]
Where did you grow up? If you're not from Orange County, what brought you here? Albuquerque, New Mexico for the first eight years. Then the family moved back to OC.
When you're not on the truck, what are you doing in your free time? I'm spending time with my family and three kids at the beach or park.
Last song playing on your radio: "Little Black Submarines" by The Black Keys.
Biggest challenge about running a food truck. Logistics.
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Do you have any other skills? I have been an insurance broker for the past 15+ years. And I also make beer.
Is there anything you'd like readers to know about your luxe lonchera? We are dedicated to the craft, and we are always looking for something new to bring to our fans.
To learn more about TJ's Woodfire Pizza, including their current schedule, check them out at www.tjwoodfirepizza.com.