We believe food is an art. Our team of talented and inventive chefs – led by award-winning Executive Chef Frank Walason – are master artisans. The glorious menus they create are feasts to behold; pleasing to both the eye and the palate.

While exquisite foods are the epicurean centerpiece of our events, the entire experience is enhanced by other important design elements, including impeccable service, attention to detail, professional standards and a crisp, polished appearance. The result? An event made better by design.

Executive Chef Bio

Frank Walason

Award-winning chef Frank Walason returned to Tim Webber: The Coordinator, Inc. in 2007 as executive chef following a 10-year absence. His culinary career features two decades of experience in fine dining restaurants, theme parks and hotel corporations.

Most recently, Walason was the executive chef for Fulton’s Crab House at Downtown Disney. His culinary career also includes serving as the chef for Epcot where he was responsible for event execution and menu development, chef for the 400-seat Lombard’s Seafood Grille at Universal Studios Florida and executive sous chef for the Omni Hotel Corporation.

He has earned numerous awards from culinary competitions including the High Silver in the American Culinary Federation Super Challenge, Silver Medal in National Association of Foodservice Equipment Manufacturers 3-Course Competition, Silver Medal in Super Challenge Team, Silver Medal and Bronze Medal in Individual Plate Competitions.

Walason is a graduate of the Johnson & Wales University College of Culinary Arts. The university is the largest food service educator in the world. Alumni of culinary program include celebrity chefs Emeril Lagasse and Tyler Florence.

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