ABOUT THE RESTAURANT
The word Heirloom - something of special value handed down from one generation to another - defines our fundamental approach. Drawing on talents and techniques passed on from mentors and colleagues, and cultures and traditions of our families and loved ones, we hope to share through food and service the experiences and values that have shaped our own journeys.
Equally important, the name Heirloom also signifies our commitment to supporting and sourcing from local, small-scale, agricultural practices and products. Embracing this local heritage is central to our values and mission, and we are committed to highlighting, with every possible opportunity, the bounty that our locale has to offer, as well as the artisans and growers that offer it.
Simply put, the north star of Heirloom is to provide heartfelt cooking and genuine service. Our focus is on dining as a pleasure and a source of nourishment and comfort. We strive to provide food not just for “special occasion” meals, but for daily meals that energize and awaken us. The craft of cooking, the language of food, and the sincerity of hospitality are cherished heirlooms. We are passionate about sharing them with our community and hope, with great care, to pass them on to the successors of our trade.
ABOUT the CHEF
Heirloom’s Executive Chef and owner, Tim Pervizi, grew up in Dutchess County, New York, where he first began working in restaurants at sixteen as a busboy at Beekman Arms, a local historic inn. Tim trained at The Culinary Institute of America before moving to the Pacific Northwest to accept a role as a sous chef at the Sunriver Resort in Central Oregon. Upon returning east in 2008, Tim gained experience working alongside renowned chefs in some of Manhattan’s best restaurants: Esca, under James Beard award-winner David Pasternack, Avoce Columbus, as part of Food & Wine Best New Chef Missy Robbins’ opening team, as well as Gotham Bar and Grill, and Craft. Tim was then recruited by Chef Jeremy McMillan to Richard Gere’s Relais and Chateaux property in Westchester County, Bedford Post Inn. In 2011, Tim moved to the area to become Executive Sous Chef for the historic Philadelphia Cricket Club and, later, Executive Chef at Huntingdon Valley Country Club.
He fell in love with Doylestown and Bucks County, where he has made his home with his wife and Heirloom’s co-owner, Aly, their daughter, Isla, and son, Caleb. Heirloom marks the realization of Tim’s long-held dream to open a restaurant of his own.