Some say Chef Tim Lipman’s purpose is etched in his DNA. Raised in central Florida, he grew up watching his grandmother cultivate lush vegetable gardens and raise livestock, learning firsthand the value of seasonality, stewardship, and soulful cooking. Her Southern-Italian roots blended naturally with the Southern American flavors of the region — a fusion that continues to define the heart of Lipman’s cuisine today.

After graduating from the Florida Culinary Institute, Lipman refined his skills in professional kitchens while developing a personal style rooted in ingredient integrity and bold, approachable flavors. Guided by a vision to create a dining experience that felt both elevated and welcoming, he opened his first restaurant.

Alongside his wife Jenny, Lipman launched Coolinary in 2012, an American contemporary restaurant in Palm Beach Gardens, built around honest, fresh, and refined cooking. In 2017, the duo opened The Parched Pig, recognized as the “#1 Best Watering Hole” by 《棕櫚灘郵報》 and in 2021 the team brought the two concepts together to create a singular celebration of food, drink, and community. Designed as a gathering place for friends and family, Coolinary & The Parched Pig blend soulful dishes with inventive retro-inspired fare, paired seamlessly with a dynamic beverage program.

Lipman’s work has earned widespread recognition, including “Best New Restaurant” and “Best Chef” by the Palm Beach Post, a place among the “10 Best Chefs in Palm Beach County” by Palm Beach Illustrated, features on the Cooking Channel’s Emeril’s Florida and Food Network’s Diners, Drive-Ins and Dives, and in 2025, Coolinary & The Parched Pig received recognition from the Michelin Guide as a restaurant of distinction.

When not with his wife Jenny and son Ollie, Lipman can be found in Coolinary’s open kitchen — collaborating with farmers, curating seasonal menus, and crafting dishes that honor both his roots and his region.

Generously Supported by The Palm Beaches