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Tim Eylens

Executive Chef

Having spent his childhood in his parents’ diner, Indiana native Chef Tim Eylens has always felt a connection to the restaurant industry and credits his nontraditional upbringing as the key driver to his 20-year culinary career.

At the young age of 22, Eylens hit the open road, opting for hands-on experience in busy restaurant kitchens rather than formal training via culinary school. He landed in Las Vegas, Nevada in 1998 where he began honing his skills alongside Parisian transplant and restaurateur, Arnauld Briand (Eric Ripert’s Le Bernardin; Executive Chef: former World Trade Center’s Cellar in the Sky; and NYC’s Rainbow Room). He continued to move up through the ranks within notable Las Vegas kitchens, and following six years splitting time between Ventano Grille & Seafood and Half Shell Seafood & Gaming, he made a move west to Southern California’s temperate climate and sizzling culinary scene. 

In San Diego, Eylens expanded his culinary reach with positions at locally based notables such as Ken Irvine’s Bleu Boheme. In 2015 he found his place with the Cohn Restaurant Group working in the kitchens of several different restaurant concepts including BO-beau kitchen + bar, the former OB Warehouse and Chef Deborah Scott’s Indigo Grill.

In 2018, Eylens opened doors as the Executive Chef of CRG’s Coaster Saloon in Mission Beach. His cult-like following and reputation within San Diego’s barbecue circle made him the perfect fit for the Texas-style BBQ menu at the beachside bar.

Following success at Coaster Saloon, in 2019 Eylens is took his BBQ expertise eastward to San Diego’s Del Cerro neighborhood to launch the CRG’s family-friendly eatery, Del’s Hideout.  Chef Tim continues to showcase his traditional “low and slow” techniques to churn out some of the best barbecue in San Diego.