Mark Timms, executive chef and F&B director at the Fairfax at Embassy Row in Washington, D.C., knows firsthand about hardship, sacrifice, and difficult days. At just two months old, Timms became a foster child, along with three of his siblings. Growing up, he was motivated to rise above his circumstances, eventually becoming a successful chef. Today, he uses his difficult past to inspire at-risk kids in the D.C. area, working with local non-profit organization Fight for Children in a program called “Inspiring Minds.”

Approximately 10 high school students are chosen each month to dine at the Fairfax’s Jockey Club Restaurant & Lounge, where Timms and his staff prepare a special three-course meal for them. “My goal is to take these kids and mentor them through food and stories from my own life. It’s about what I’ve experienced and the challenges I’ve faced,” says Timms. “I remember when I first went to a restaurant as a young kid with a social worker—I felt like I didn’t belong. I want these kids to feel like they belong in life and can obtain their goals.”

The students who attend Inspiring Minds are academic achievers but may have obstacles outside of class. “Some are the first in their family to go to college, and many have parents where English is their second language,” says Kristen Fagley, marketing and event manager for Fight for Children. “There’s also hunger and poor health issues, and many of them rely on school to provide their daily meals.”

STORIED SETTING
The Jockey Club opened in 1961 at the Fairfax, the same day John F. Kennedy was inaugurated. First Lady Jacqueline Kennedy dined there often, and it became a place where prominent politicians and celebrities could be seen regularly. The restaurant recently earned Four-Star recognition from Forbes Travel Guide, and Timms says the combination of history and high standards make it a perfect setting for the students.

“Our waitstaff can tell stories about Hillary Clinton dining here, Gerald Ford, Princess Diana—it makes the kids feel like they’re in a special place,” says Timms.

Inspiring Minds is held on Tuesday nights, when business is lighter at the Jockey Club. Timms donates the food, labor, and venue. For his menu, he avoids typical children’s cuisine such as chicken fingers and French fries, offering a more sophisticated experience—heirloom tomato soup and mini grilled-cheese sandwiches, beef tenderloin with sautéed spinach and mushrooms, and crème brûlée for dessert. For drinks, orange juice, milk, and cranberry juice are served in wine glasses. “The kids are so appreciative, and you can see a spark in their eyes,” says Timms.

Each monthly dinner lasts around 90 minutes, but Fagley says the motivation students take home can resonate for a lifetime. “It’s huge for them to talk to someone that hasn’t had an easy road in life yet became a successful adult, and now gives back to the community.” says Fagley. “They feel really special, and that’s the whole point.”

Michael Costa is industry relations editor for HOTEL F&B.

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