Tim Andriola, Chef-owner of Basil Park and Timo restaurants
Why he’s in the Food 50: Tim Andriola’s ability to make good-for-you, good-for-the-planet foods taste great is nothing short of spectacular. After 11 years of cooking (and eating) indulgent dishes like prosciutto-wrapped veal tenderloin with mascarpone polenta at his Timo restaurant, Andriola was feeling sluggish and in need of a change. He found the answer to both in what he calls intact cuisine: whole foods and grains; sustainable seafood; humanely raised proteins; and plant-based substitutes for dairy and gluten.
To put his money where his mouth is, Andriola opened Basil Park last year in the same Sunny Isles Beach plaza as Timo. He splits his time running between both — so he’s still cooking the pork-wrapped veal, but he’s eating organic chicken and black beans in a brown-rice tortilla with sour cream made from cashews. Positive reactions to Basil Park (it’s packed daily) have Andriola considering other South Florida locations. That would be good for us, good for the planet.
Biggest loser: Last summer and fall, a dozen South Florida chefs raised more than $9,000 in a charity weight-loss challenge called Fit to Fight. Andriola was the winner of the bunch, dropping 28 pounds, or nearly 15 percent of his starting weight.
Where to find him: Basil Park, 17608 Collins Ave., Sunny Isles Beach; and Timo, 17624 Collins Ave., Sunny Isles Beach.