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Tim Morton
Executive Chef at The Ryder & Emeline

Chef Tim Morton fell in love with working in a busy kitchen at 16. As a native Minnesotan who has called Charleston his home for the past seven years, he has developed an appreciation for hospitality, creating memorable moments for guests in an atmosphere that will make you feel at home. 

Chef Tim honed his 20-year skillset by working with Forbes Five-Star-rated hotels and restaurants. Prior to joining the Makeready team, Chef Tim led the opening of Mercantile and Mash in Charleston as executive chef. Before the Lowcountry, he was the executive sous chef at The Umstead Hotel and Spa in Raleigh under Steven Greene's and Scott Crawford's leadership. In addition, he spent time as chef tournant of Chicago's famed Alinea restaurant. His dynamic background as a mentee to some of the world's most notable chefs has shaped his vision as he embraces his role with Emeline and The Ryder as Executive Chef. 

Chef Tim has embraced the lively, spirited environment of Little Palm, which is evident in the vibrant ingredients used in dishes. Paying homage to sustainable practices and sourcing, Chef Tim intertwines classic techniques with new and dynamic creations that feel surprising yet familiar to any diner's palate. He continually sources the Lowcountry for partners and purveyors to create thoughtful plates with the region's seasonal items. 

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