Chef Tim Love is known as much for his freewheeling personality as his signature urban western cuisine. As chef and owner of beloved Texas restaurants, Lonesome Dove Western Bistro, Woodshed Smokehouse, Queenie’s Steakhouse and Love Shack, as well as celebrated bar, the White Elephant Saloon, his inspired and innovative dishes have earned critical and popular acclaim.
Love opened his flagship restaurant, Lonesome Dove Western Bistro, in the historic Fort Worth Stockyards district in 2000, earning his reputation as a veritable meat master for his preparations of everything from beef and rabbit to wild boar, kangaroo, elk, and even rattlesnake. Two years later, Love extended his presence in the Stockyards when he bought legendary bar, the White Elephant Saloon. The Saloon is a Stockyards hotspot, hosting live music 7 nights a week and featuring popular artists in the Texas Country music scene. In 2007, Love opened a classic burger joint called Love Shack, also in the Stockyards, and it was another instant hit, earning three stars from The Dallas Morning News, and cited as having the “most perfect burger on the planet” from The Fort Worth Star-Telegram.
2012 saw the continued expansion of Love’s culinary empire with the opening of Woodshed Smokehouse, his homage to all things grilled, roasted, and slow-cooked, featuring a rotating selection of beef, chicken, pork, wild game, fish and vegetables, cooked over a variety of woods and fire sources. Located on the banks of Trinity River, Woodshed Smokehouse was named one of Bon Appétit’s “50 Best New Restaurants” in 2012.
In 2013, Love returned to his hometown of Denton, Texas, to open Queenie’s Steakhouse, a contemporary take on the classic American steakhouse. Named in honor of his mother who single-handedly raised Love and his six siblings, Queenie’s Steakhouse features a beef-focused menu that celebrates the farmers and purveyors of Texas and offers a selection of other meats, as well as salads, sides and house-made pastas.
Love is a passionate advocate of his home state and has become a de facto ambassador for Texas. He is also a national spokesperson for Hellmann’s Mayonnaise and crafted a proprietary range of grilling tools and culinary products with national retailer, Sur La Table. As a committed philanthropist, Love is devoted to several charities such as Spoons Across America and Burgers 4 Babies, which he founded in 2010 in support of Fort Worth’s NICU Helping Hands Foundation, a locally run non-profit that develops hospital and community based projects that provide education and support to families of premature infants. A dedicated sports fan, Love partnered with Sodexo to become the sole food service provider at TCU’s 45,000-seat Amon G. Carter Stadium in Fort Worth, and can also often be found alongside the Dallas Cowboys, tailgating in his custom-built Toyota Tundra.
Love’s charm and southern hospitality are always on display, whether it’s at his restaurants, in the community, on television or at culinary events and cultural festivals around the world. In 2013, Love was one of the featured culinary talents on Top Chef: The Cruise, and received glowing praise from The New York Times, who named him “one of the best…Mr. Love seemed to effortlessly find a balance between passing on knowledge and entertaining us.” This crowd-pleasing joviality is frequently seen on the international festival circuit, including events such as the Food & Wine Classic in Aspen, South Beach Wine & Food Festival, Pebble Beach Food & Wine, Barbados Food & Wine and Rum Festival, Austin FOOD & WINE, the festival he co-founded in 2012, and Austin City Limits music festival, where he holds the title of “Official Chef.” Love has appeared on countless television shows, including Bravo’s Top Chef Masters and Top Chef, NBC’s TODAY Show, Good Morning America and The Chew on ABC, CBS’ The Talk, as a judge on the popular series “Best in Smoke” as well as the Iron Chef America franchise on Food Network, and he is a frequent guest on CBS Sports. In addition, he has been featured in an array of widely reaching local and national publications such as The New York Times, Food & Wine, Bon Appétit, Wall Street Journal, People, Food Network Magazine and Travel + Leisure.