|
Chef & Proprietor’s Bio
Background
After completing a 2 year
apprenticeship program at Century Plaza Hotel in Los Angeles (1984), under
strict European Standards became the Banquet Chef for that same hotel
until 1985. In 1986, I moved to Seattle, WA and started exploring the
culinary scene in the Pacific NW. Spent the next five (5) years as a Chef
at some of Seattle’s finest restaurants. Opened several trendy bistro’s
and café’s for several friends and clients. In the early 90’s, joined the
Westin Hotels & Resorts, as the Banquet Chef.
Moved to the Northern Virginia area in 2000, and spent
the last 5 years at major catering companies, country clubs, and fine
dining restaurants. Figured that it was time to establish my own desire
and open my own place. So my partner and I ended up in Winchester a year
ago, opening Wyld Thyme Café. Go figure.
Food Philosophy
A smaller operation
is much more personal and the food is a lot more refined.
Objective
To establish a
sophisticated yet casual place, featuring “Refined American Cuisine”
paired with fine wines and personable service.
We here at “Wyld Thyme” believe, “Winchester” has been
waiting and is ready for our concept.
"It is impossible to live pleasurably
without living wisely, well, and justly, and impossible to live wisely,
well, and justly without living pleasurably"
Epicurus
Directions
View
Larger Map
|
