Born and raised in Cape Town, South Africa, Tim Brown brings a world of experience to the classroom at Johnson & Wales University, Providence Campus.Brown's professional path led from the centuries-old award-winning Vineyard Hotel & Spa Conference Centre in Cape Town to quintessential country pubs and inns of England, before coming to the U.S. in 2000. With a decade of creative commitment as a pastry chef at renowned establishments including the Emerson Inn & Spa, Mount Tremper, N.Y. and the Wheatleigh Hotel in Lenox, Mass., he was the Executive Pastry Chef and General Manager of Aroa Fine Chocolate, a European-style café in Boston before joining the faculty of the International Baking & Pastry Institute at Johnson & Wales in 2009.Brown earned the pastryscoop.com "Golden Scoop Award" for "Best Dessert Using New Techniques" (2004) and for his "Cacao Noel Best Confection" (2006). He was also awarded "Best Dessert" in 2006 by Boston Magazine's New England Travel & Life.Striving to keep ahead of the trends, Brown finesses his craft through professional outlets. He has participated in the The PreGel AMERICA 5-Star Pastry Series and attended the Valrhona School of Chocolate in Hermitage, France. On the weekends, he works at a small chocolate shop. He was the host of "Baking with Brown," broadcast over WSBS-AM/FM, Great Barrington, Mass. and WBES-AM Pittsfield, Mass. and has served at several James Beard Dinners and has been a board member of the Massachusetts Specialty Food Association.