Fluent in a broad range of culinary styles and food cultures, Long Beach, Calif. native and Starbelly Executive Chef & Partner Adam Timney knew from an early age that the one thing that kept him feeling grounded was the passion he should pursue: cooking. Following his inclination, he traveled north and enrolled in San Francisco’s California Culinary Academy to learn the techniques of his chosen trade. Upon graduation, Timney landed his first job at San Francisco’s Asian fusion restaurant and wine salon, Eos, and quickly moved up the ranks. After Eos, Timney joined the opening team of Chez Papa, a French Bistro in San Francisco’s Potrero Hill, where the tight quarters taught him the art of successfully working in a small kitchen. After Chez Papa, he changed tacks and worked at the Hilton Hotel, perfecting his skills in banquet preparation, and large volume inventory. His next move took him to San Francisco’s high-profile Bacar restaurant, as the chef de cuisine. It was at Bacar where he came into his own, developing a distinct point of view, and discovering the art of curing meat. Timney chose to further explore this newfound passion at Boccalone Salumeria, where he developed the knowledge he puts to work in creating house-cured Starbelly salumi. Beyond salumi, Timney’s high regard for meat presents itself in other delicious ways; the restaurant’s summer patio picnic series of family-style suppers includes main courses like honey-glazed ribs, Santa Maria Tri-Tip, fried chicken, and a whole-roasted hog. On board as Starbelly’s executive chef since its August 2009 opening, Timney offers unfussy yet thoughtful California comfort food that appeals to tastebuds of all types, served in a comfortable, relaxed neighborhood environment. As a community-conscious restaurant, Timney and his crew support a range of causes, including the Castro Theatre, Maitri (supports people living with AIDS through residential care), and Mission-based community arts and education organization Root Division.