Meet our Executive Chef Tim Gallione, a talented 32-year-old self-taught chef originally
from New York who currently resides in Winston Salem, North Carolina. Tim’s
love for food and cooking started in his childhood home in New York, where he
spent countless hours assisting his mother cook delicious meals for the family.
As part of the opening and design team for Butcher and Bull, a
popular steakhouse with swagger in Winston Salem, Tim played a key role in
developing the restaurant's concept and menu. Drawing on his years of
experience and natural creativity, Tim helped create a unique dining experience
that combines exceptional food with an atmosphere of sophistication and style. Butcher and Bull is known for its perfectly cooked steaks, which
are carefully prepared using the highest quality ingredients and expert
techniques. However, the menu also features a range of other dishes that
showcase Tim’s talent for creating innovative and delicious cuisine, including
fresh seafood, pasta dishes, and decadent desserts. With its well-appointed decor, attentive service, and
exceptional food, Butcher and Bull has quickly become a go-to destination for
anyone looking to indulge in a memorable dining experience. And Tim remains an
integral part of the restaurant's success, using his skills and experience to
ensure that every dish meets the high standards that have become synonymous
with Butcher and Bull.
LOCATED IN THE HEART OF WINSTON-SALEM, BUTCHER & BULL PROVIDES DINERS WITH AN ENERGETIC ATMOSPHERE, AUTHENTIC HOSPITALITY AND ADVENTUROUS DISHES FEATURING THE FRESHEST INGREDIENTS POSSIBLE. USING SOFT LIGHTING, UPBEAT MUSIC AND COLORFUL ACCENTS AROUND THE SPACE, BUTCHER & BULL CREATES AN INVITING ENVIRONMENT, LETTING GUESTS TAKE A SEAT AND SPEND QUALITY TIME WITH FRIENDS AND LOVED ONES WHILE INDULGING IN A DELIGHTFUL MEAL. A REMARKABLE CULINARY EXPERIENCE IN THE TRIAD THAT GIVES LOCALS AND VISITORS A TASTE OF NORTH CAROLINA, AS WELL AS AN ELEVATED TAKE ON TRADITIONAL STEAKHOUSE FARE. AS A NORTH CAROLINA RESTAURANT THROUGH AND THROUGH, THE CULINARY TEAM SOURCES FRESH INGREDIENTS FROM LOCAL TRIAD FARMERS AND ARTISANS LIKE HARMONY RIDGE FARMS, OLD MILL OF GUILFORD, JOYCE FARMS, FAIR SHARE FARM AND HERITAGE FARMS CHESHIRE PORK WHENEVER POSSIBLE.
