Chef Timothy Brice is a Southern California–based private chef, writer, and culinary creative known for his ingredient-driven approach to modern California cuisine. As the founder of Taking Stock Private Chefs and Catering, Brice blends Mediterranean and live-fire techniques with a focus on seasonality, storytelling, and craft. With more than two decades of experience cooking for restaurants, large catering companies (Wolfgang Puck and others), private clients, baseball stadiums, and retreat centers across Los Angeles, Palm Springs, and the California coast, Brice has earned a reputation for food that feels both elevated and deeply personal. His work draws inspiration from the region’s farmers, artisans, and coastline, and from culinary influences like Chez Panisse, Zuni Café, and Gjel...