Photo by Jeff Hobson

What is it like to run a restaurant during half of the week, while the rest of the week you’re flying back and forth along the West Coast as a commercial airline pilot for Delta Air Lines?

It’s a question that only Tim Short, owner of Redmond’s Bar & Grill, can answer. Turns out, it’s actually not that complicated.

“I balance between the two, managing both of them at the same time,” he said matter-of-factly regarding his overlapping — and seemingly at odds — careers.

A 20-year veteran of the restaurant industry, Short said the two jobs have always been married. It all started more than two decades ago, when he was waiting tables and bartending at an Arizona restaurant to pay for flight school.

“That’s kind of progress in a parallel path where I’ve been between flying and restaurants ever since. Both paths have kind of just grown together,” Short said.

Short said he loved the people he met while working his way through flight school, and he came to love the social aspects of the food business and the connections that could be made. This is why he chose to fulfill his childhood dream of becoming a pilot and pursue his newfound love for the hospitality business.

In 2011, he decided to open Redmond’s Bar & Grill in the city’s 115-year-old Odd Fellows Hall. It was originally constructed at the turn of the century as Redmond’s first community and entertainment hall, and later its first theater. This decision allowed an important piece of history to be preserved within the city, while still continuing to be a place for people to gather.

“I love having a great staff, being friends with them, seeing regulars, and meeting new people all the time,” he said.

When Short isn’t overseeing Redmond’s Bar & Grill or donning his flight cap, he enjoys traveling with his family to his favorite destination — Playa del Carmen in Mexico.

Photos courtesy Tim Short


7:15 a.m. | We usually start the day when the puppy and the 3-year-old wake up. My wife and I tag-team breakfast so we can get everybody fed and out the door.


8:30 a.m. | Today is my day to take our son to preschool, so we load up and I drop him off on the way to work.


8:55 a.m. | I try to make good use of my time, and traffic gives me the opportunity I need to make my morning calls.


9:15 a.m. | We are opening a new location in Woodinville this summer, so today we are having a site meeting with contractors to discuss the build-out.


10:40 a.m. | I like to get to the restaurant before opening and make any needed repairs. Today’s task is replacing burnt-out light bulbs.


11:15 a.m. | I like to try to meet with my general manager and chef before the lunch rush to talk about upcoming events, menu changes, and other operational issues.


12:30 p.m. | Whenever possible, I try to have business meetings at the restaurant. It makes for more efficient use of my time and ensures everyone gets a good meal in the process.


1:30 p.m. | I love the restaurant business for the people, but it still takes a lot of calls and emails to make it all work. So, I head to our office down the block while the restaurant is less busy.


3:45 p.m. | I head off to my other job as a commercial airline pilot. Sometimes I fly out on a two- or three-day trip, but sometimes it’s just an out and back, and I can make it back home to the family.


6 p.m. | Whenever possible, we try to cook at home and eat together as a family so we can catch up on the day’s events.


8:55 p.m. | After dinner, my son has endless energy and loves sitting on my shoulders while we dance to music around the living room. He also likes playing with our puppy, Luna.


7:30 p.m. | We have story time and get our son off to bed. My wife and I usually catch up on the day’s events and watch a show or the news before heading off to bed.