Michael Tronn isn’t just another hospitality impresario; he’s a storyteller, cultural provocateur, and self-proclaimed architect of atmospheres. Born and raised in New York City, Tronn first made his mark in the late 1980s and early ’90s as part of the legendary Club Kids—a flamboyant, avant-garde nightlife movement that fused fashion, performance, and provocation. Members, including Tronn, helped define a bold subculture known for outrageous costuming and fearless experimentation.
As a teenager, Tronn was organizing New York’s infamous “Outlaw Parties,” often popping up in unexpected locations and curated with maximalist theatricality. That early foundation in crafting immersive worlds would go on to shape a decades-long career across nightlife, fashion, art, and hospitality.
Over the years, Tronn built an eclectic resume—studying at Parsons Paris, showing art in early Wynwood, and running venues across New York, Miami, and Los Angeles. His portfolio has included nightclubs like Liquid and Crobar, restaurants like Rumi and Studio, immersive experiences for MTV, and creative direction for luxury and celebrity brands. Whether collaborating with Madonna or Cartier, the common thread has always been sensory storytelling.
That instinct for experience design is alive and well at TIMBR, his latest—and perhaps most ambitious—project. Located on Fort Lauderdale’s Las Olas Boulevard, TIMBR is a sprawling 8,500-square-foot, multi-sensory hospitality experience created in partnership with Max Van Fleet and Paul Brown. Together, the trio launched 3 Hospitality to bring this vision to life: a fully immersive, design-forward dining destination that marries fantasy and comfort.
After months of buildout and artistic layering, TIMBR emerged not merely as a restaurant, but as an immersive journey through a series of curated spaces—each telling its own distinct story.
The Parc Dining Room is styled like an enchanted twilight forest. Guests dine under suspended firefly lighting, surrounded by indoor trees, live-edge wood tables, and denim-textured seating—an al fresco illusion indoors.
The Atrium is an ethereal glass pyramid cascading with more than 90,000 hanging blossoms, creating a dreamlike conservatory where nature, architecture, and light interact.
The Lounge leans darker and moodier, blending global textures in unexpected harmony. It’s equal parts Moroccan den, Japanese teahouse, and Tulum after-party—with zebra-hide rugs, antique temple arches, and a Tibetan poem carved into the wall. Tronn describes it as “what Tom Ford would do if he did Tiki,” though no actual tiki torches are in sight.
Outside, the building’s facade channels vintage European masonry with real timber detailing, further grounding the fantasy in something tactile and transportive.
That layered creativity extends to the plate, where the team coined the term “Vineyard Cuisine.” Inspired by the elevated-yet-earthy food culture of wine country, the menu is led by Executive Chef Robyn Almodovar. Think approachable dishes with refined, seasonal ingredients—each presented with just enough flair to feel like part of the story.
TIMBR is a return to form for Tronn, but also a reinvention. The Club Kid turned creative director, who once curated nightlife in Manhattan warehouses, is now curating moments across every inch of a dining room floor. It’s theatrical, intentional, and rooted in the same desire: to give people a place they’ve never quite experienced before—and to make them feel something the second they walk in.
Written in partnership with Tom White
