As the Founding Partner of Bacchus Management Group, Tim Stannard oversees a collection of thriving restaurants. In addition to his restaurant ventures, Stannard assisted in the launch of a coffee company named RoastCo that is currently producing single‐origin and estate coffees served at all of Bacchus’ restaurants as well as other local restaurants. He has produced a single barrel Kentucky bourbon, Pinot Noir, German Riesling and single malt scotch through partnerships with the likes of WillaKenzie Estate; Josef Rosch Winery in Germany; Julian Van Winkle, one of the most skilled U.S. distillers alive today; and Glenfarclas.
Stannard’s recipe for success – four star food, wine and service – is gleaned from years of hard work and a deep passion for the business. He attracts and retains the best and the brightest culinary, wine, service and management professionals and gives them the opportunity to maximize their potential. Stannard’s dedication to exceptional table service is a trademark of his restaurants, as his staff understands that the spirit with which guests are engaged is just as important as the technical aspects of the service itself.
Stannard is a San Francisco native who spent the better part of his youth traveling the world and eating out with his father, an academic, and his mother, a restaurant industry executive. He often accompanied his mom to the workplace and from a young age found nothing more glamorous or exciting than a restaurant dining room. He followed his mother’s footsteps into the business, working as a line cook throughout his teens. A year later, he decided to try his hand at the front of the house working for Il Fornaio in San Francisco. At 20, Stannard was asked to manage Il Fornaio’s flagship retail bakery. With no previous management experience to speak of, it was a baptism of fire, and he spent the next year working 18 hours a day. Burned out from running the bakery and vowing never to return to the food business, Stannard enrolled in UC Berkeley’s American Studies program. He lived a stone’s throw from Chez Panisse and developed an addiction hardly typical for a Berkeley coed, dining at the famed restaurant several times a week. This expensive little habit ate up his savings in a matter of months, and he found himself returning to the only work he knew. In order to feed his pricey palate, and pay his college tuition, Stannard took a job in San Francisco at Bix restaurant under the tutelage of Doug Biederbeck. Working a number of different positions in the house, from food runner to bartender, Bix is where Stannard learned how to run a restaurant, and where he fell back in love with the industry.