Devon Tillman has been in the hospitality industry and a long-time executive chef in Orlando with over 35 years of experience.  Devon is now the owner and head chef at Island Time.

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In the ’90s through the early 2000s, he gained a great deal of front-house experience as a floor manager and head server at several restaurants including Copeland’s of New Orleans, NFL Players Grill, Doc’s, and the Citrus Club.  After graduating from Le Cordon Bleu in ’04 with a 4.0, he became sous chef at Midnight Blue in Thornton Park, moving up to head chef. From there, Devon built a deep history with Thornton Park and the Orlando restaurant scene as a chef at legendary places such as Hue and City Fish, Vines Grille and Wine Bar, Maxine’s on Shine, and Kres Chophouse.  He engaged in restaurant consulting, creating menus for several start-ups and conducted training for corporate clients. 

 

Devon always wanted to create something local, serving good food in a relaxing, non-pretentious setting.  The opportunity came along in 2019 with the purchase of Island Time in Thornton Park, which had made a successful five-year run as a neighborhood wine and beer hangout.   Devon has introduced an innovative menu that is Caribbean-inspired with a Southern accent. Growing up in the southeast has influenced some of his dishes. Everything is hand-made and the menu evolves as the seasons change. He always has something new and something fresh.  

 

Devon invites you to relax, have a frozen sangria, and enjoy some R&R time at Island Time in Thornton Park, Orlando, Florida!