With passion, skill, and a personal philosophy in line with King Estate's reverence for minimizing waste and environmental impact, our charcuterie program has flourished under Tim.
Tim Bass, a Eugene native, attended the University of Oregon, graduating with a degree in General Science. Upon graduation, his travels took him to Kenai, AK, where he solidified his passion for cooking. He then worked his way up the ranks from wait staff to sous-chef at notable restaurants Vermilion and Rustico (Washington D.C. area) for 5 years. Tim then landed at The Country Cat (Portland, OR), where he learned the value of utilizing and respecting whole animals. Tim joined King Estate in 2011, specializing in the old world craft of Charcuterie.
