Meet Chef Mark Timms & Make His Super-Easy, Superlicious Peruvian Ceviche

We’ve whipped up a new interview series, “Chat & Chew,” in which accomplished chefs answer feisty, fun, fantasy questions. Plus, there is a favorite recipe to try!

Our next kitchen talk features Executive Chef Mark Timms of the 415-guestroom Fairmont Washington, D.C., Georgetown hotel, where he shines at its popular restaurant Juniper, which offers modern American cuisine in both an indoor dining room and an outdoor courtyard setting. Born in Sheffield, England, Chef Timms trained at the Granville Culinary School. In his 25 years of culinary experience, he has worked at select restaurants and resorts along the East Coast of the U.S., taught culinary arts as an adjunct university professor, and head-lined dinners at New York City’s prestigious James Beard House.