Chef Tim Curci ’87, A Concept Visionary
CIA Alumni Bio
A casual dining innovator, Tim Curci ’87, along with the late Chris Parker, created the St. Petersburg, FL-based Bonefish Grill on January 15, 2000. Bonefish features a “polished casual” atmosphere and, with fresh fish being flown in every day, the restaurant consistently offers at least eight varieties of fish on its menu. The restaurant was instantly popular, so much so that Tim and Chris opened two additional locations and created the Bonefish Grill Florida company. On October 5, 2001, OSI Bloomin Brands, the creator of Outback Steakhouse, recognized the potential to expand the concept and purchased a majority stake in the business. Thanks in large part to Tim’s vision and unwavering passion for seafood, the chain continues a remarkable expansion across the United States with nearly 200 restaurants now in operation.
In 2012, Tim sold his remaining interest in Bonefish Grill to focus on a new concept. Fat Beet Farm, situated on 13 acres in Oldsmar, FL, is an organic farm providing vegetables, flowers, eggs, and honey to area restaurants. The farm showcases multiple modern high-yield farming methods, works with student interns to understand the science of sustainable agriculture, and grow beautiful show gardens. With sustainability always in mind, the farm uses many of its natural resources to its benefit such as rain collection, native bees as pollinators, egg chickens for pest control, and compost as fertilizer.
Tim is one of the founding partners of Noble Crust, a seasonal Italian restaurant with Southern soul food. The first location opened in St. Petersburg, FL. Two additional locations opened in Wesley Chapel and Carrollwood, FL.
Tim serves on the CIA’s Board of Trustees. We are delighted that he has agreed to share his expertise with the college.
Tim Curci majored in culinary arts at The Culinary Institute of America in Hyde Park, NY. He is the owner of Fat Beet Farm and a founding partner in Noble Crust in Tampa, FL.