top of page

Tim Dubitsky

Tim Dubitsky ( is a chef, cooking instructor, restaurant consultant, permaculturist, designer, and artist from New York, New York. He graduated from New York University (2000) with a double major in studio art and perceptual psychology. He has lived in Detroit, MI; Bowling Green and Somerset, KY; St. Louis, MO; New York, NY; Florence, Italy; Big Island, HI; Dallas, TX; and since 2016 he has been living and working in Mexico City, Mexico.


He began his professional culinary career as Assistant to Chef Gregory Barretta (former Four Seasons Pastry Chef, NYC) at Fletcher Morgan in New York, cooking for clients including Bill Clinton, Ralph Lauren, Vogue, Chanel, Swarovski, The Whitney Museum, The Harlem Museum, and Lincoln Center. Among his top clients in CDMX: Casa Gilardi, Del Valle, the co-founder of Starbucks Zev Siegl, the Center for Digital Culture, the founder of the Museum of Ice Cream, and MUBI.


With a number of credits and certifications in nutrition from Stanford, Hong Kong University of Science and Technology, Harvard Extension School, and Johns Hopkins University, his focus in the kitchen and in the classroom is "food as medicine"and sustainable food systems. He is a health and wellness coach (Institute for Integrative Nutrition), sitting for his certification with The National Board for Health & Wellness Coaching (NBHWC) in July of 2024. He will begin his master's in Global Health Nutrition at NYU in the fall of 2024 with plans to develop a new kind of wellness based in culinary grief therapy, nutritional psychiatry, and wellness coaching.

  • Instagram
  • LinkedIn
bottom of page