About Tim Youngblood
From the Plaza Hotel Oak Room to the Texas Panhandle
CIA-Trained. NYC-Proven.
Amarillo-Born.
Tim Youngblood is living proof that world-class training and small-town heart aren't mutually exclusive. After graduating with highest honors from the Culinary Institute of America and cooking for New York City's elite at the Plaza Hotel's legendary Oak Room, Tim made a choice that surprised everyone — he came home.
Back in Amarillo, Tim channeled his fine-dining expertise into the food he grew up loving: chicken fried steak, hand-pressed burgers, pan-fried catfish, and hearty daily specials. The result? A cafe that earned a spot on the pilot episode of Man vs. Food and a loyal following that stretches well beyond the Texas Panhandle.
Tim's Journey
Amarillo Roots
Tim Youngblood, a native of Amarillo, Texas, spent nearly 20 years in the restaurant business in Amarillo before pursuing formal culinary training.
Culinary Institute of America
Tim attended the prestigious Culinary Institute of America in Hyde Park, New York, graduating with highest honors.
Fine Dining in New York City
After graduation, Tim worked as a chef in upscale NYC restaurants. He gained recognition at Harbor Lights Restaurant (noted in New Yorker magazine) and served as executive sous chef at the Oak Room in the Plaza Hotel, where he cooked for the NYC elite and received wide acclaim.
Coming Home — Potter County Grill
Tim returned to Amarillo and opened Potter County Grill, bringing his world-class training back to the Texas Panhandle.
The Stockyards
Relocated to the Amarillo Stockyards following an invitation from the Livestock Auction owners.
Downtown Amarillo
Moved to the current Downtown Amarillo location at 620 S.W. 16th Avenue, continuing the tradition of Texas Home Cookin'.
Youngblood's Cafe
Tim operates Youngblood's Cafe serving Texas Home Cookin' with expanded catering services. Featured on the pilot episode of Man vs. Food for their legendary chicken fried steak.