Introducing Timothy Underwood Our New Chef at Wynfield Plantation

Wynfield Plantation is pleased to announce the addition of Chef Tim Underwood to our culinary staff. Born in Latrobe, PA in May 1971, Tim graduated from Skidmore College in May 1993 and from the New England Culinary Institute in March 1997. In the intervening years, Tim has polished his craft, and his art, by working with over 25 chefs. His culinary background includes French, Italian, Caribbean, Creole, Low Country and Southern, Fusion, Pastries, and Viniculture / Sommelier. Tim has practiced his culinary art in some of the finest restaurants in the South. And now we are proud to have him here at Wynfield Plantation. "My main focus at Wynfield will be to showcase the authentic flavors of the food and to present enticing plates, because great plate presentation is an integral part of the entire dining experience. I want to incorporate game, southern, smoked, and upscale cuisine into one central theme, Upscale Southwest Georgia Cuisine. I intend to utilize ingredients for which the area is justly famous, such as peaches, pecans, fresh local vegetables, mayhaw, and of course its game, fresh seasonal foods, and seafood. Our goal is to continue and even further enhance the great dining that you can experience only at Wynfield Plantation. Delightful dishes, fresh cooked to order, and custom plated for each person. Wynfield Plantation is already recognized as one of the world¹s premiere Wingshooting destinations, and our goal now is to make Wynfield Plantation a premiere Dining destination as well."

Wynfield Plantation is featured in the
Autumn 2006 issue of Double Gun Journal.
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Wynfield Plantation is featured in the
April / May 2006 issue of Gun Dog magazine.
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