I learned to cook on a farm in France, where bountiful, traditional foods from local sources were eaten every day, and for special events, enjoyed with live music, when everyone old and young would eat and dance together. This feeling of community and abundance inspired and informed my work as a chef, and you will find this reflected in our food.

I'm thrilled that today's saavy eaters have rediscovered what traditional societies knew all along: that food is best when seasonal and eaten close to the source. In developing my herb blends, and in all my work, my goal is flavorful. generous food which nourishes body and soul.

I am privileged to work with some extraordinary chefs, notably my colleage and friend Georgia Lane. As a team, the Good Thyme Catering staff is creative, experienced, reliable, and we love what we do.