Chef Timothy Hodges
La Rambla Restaurant & Bar
LaRambla Restaurant & Bar is proud to have Executive Chef Timothy Lee Hodges at their popular Third Street, McMinnville Restaurant. Chef Hodges began cooking professionally at the age of 16 and in 2004 enrolled in the culinary program at the Art Institute of Charlotte in North Carolina. While attending school, he was hired as banquet cook at a well respected French Restaurant, Bistro 100, which later became Taverna 100 after being purchased by the Sonoma Restaurant Group. He considered it a “wonderful experience, but not exactly what he was looking for.” Before graduating culinary school, Chef Hodges was offered a position as sous chef by fellow Institute grad Eric Ferguson of the venerable Nick’s Italian Cafe. Chef Hodges moved to Oregon and fell in love with the Willamette Valley and the bounty of culinary products available. After two years learning to prepare Northern Italian inspired cuisine at Nick’s, Chef Hodges was ready to delve into the wonders of Spanish cuisine at the helm of La Rambla’s Kitchen. Chef Hodges is planning a two month trip to major regions in Spain to study first hand and in depth the Spanish lifestyle and is eager to continue learning about Spanish culture and cuisine. Chef Hodges looks forward to applying Spanish cooking techniques and principles of Spanish cuisine to the superior products the northwest has to offer and creating a night in Spain for all of our guests.
