Our Staff

The Wild Thyme Company Team

  • Dawn Tangeman

    Dawn Tangeman

    Owner & Executive Chef
    Creator & Culinary Curator

    Alta Loma, California

    "When I was 21, I went to work for the Conservation Corps in Humboldt County. We were sent on a rainy assignment for several weeks. At one point during our work, I was approached by the kitchen supervisor to learn how to cook for the corps members. I agreed, and from then on spent my time learning how to cook, with free range to be as creative as I liked. Actually, that same supervisor was the one who took me down to San Francisco from Humboldt to see the California Culinary Academy, where I attended school and fell in love with food.

    When I created Wild Thyme in 2005, I'd been a sous chef, executive chef, and corporate chef; I'd managed 11 restaurants with four different concepts within the Aloha Group, had opened up the W Hotel in San Diego, and had run the café/catering for the prestigious Salk Institute. But the most important job I held, and continue to cherish, is that of mother to Gia, my daughter. It's from my want to spend time raising her with my passion for food that I created The Wild Thyme Company. I couldn't be prouder of my two babies."

    • What I want to eat/drink right now: Tacos and mojitos.
    • The love of my life is: My daughter, Gia.
    • Favorite childhood food memory: Making ravioli and chamelle (a yummy Italian anise bread) with my Grandma Berardinelli.
    • Fill in the blank: I'm prone to spontaneous dancing.
    • Why I'm a foodie: I'm totally obsessed with all things food and how flavors come together.
  • Keith Lord

    Keith Lord

    Director of Operations & Culinary

    Los Angeles, California

    "I credit my French-Canadian mother as instigating my lifelong passion and love of cooking. From my earliest childhood, I loved the kitchen. In my early twenties, a friend of mine owned a restaurant and I asked him for a job. From the first day, shelling shrimp, I knew it was my calling, my path! That's what lead me to the New England Culinary Institute in Vermont.

    I draw inspiration from the artwork I create and through anything visually stimulating. From doodles on cocktail napkins to "classically defined" art (whatever that means). By treating power dinning sessions as the true contact sport it truly is. I'm motivated by driving at frenetic speeds, amazingly loud music, social media, and anything random or completely unusual. I plan my travels based on the foods, cuisines, and restaurants I want to sample and have the curry stains on my passport to back that up. I like to spend time in the kitchens of other chefs, and enjoy being extremely well caffeinated. I love any new idea, even if it seems slightly or completely insane."

    • What I want to eat/drink right now: Chicken Tikka Masala…do you have some?
    • The love of my life is: My wife, Emily.
    • I started cooking when: I was five… you know, French Canadian and hungry.
    • What I want to be when I grow up: Guitar player in the Foo Fighters.
    • Why I'm a foodie: You know that Thai place in the back of the Churchill Arms Pub in Notting Hill, London? I do, and I'll take you there.
  • Eva Perez

    Eva Perez

    The Great

    CFO, The Keeper of Books

    Los Angeles, California

    "I moved from Los Angeles to San Diego to become the first in my family to earn a Bachelor's degree. At the University of California, San Diego I studied history because I love learning about people and their cultures; I also studied accounting as I love numbers and problem solving. While working with The Wild Thyme Company, I've enjoyed being able to meet new people while being an event captain. I've also satisfied my appetite for numbers in the accounting department. I absolutely love the vegetarian food we serve (as I was raised a vegetarian), the teamwork we rely on, and the sustainable practices which we consistently incorporate."

    • What I want to eat/drink right now: Lentil soup and fresh baked bread with an iced tea.
    • The love of my life is: Eddie… and Nutella.
    • Favorite city/country to eat/drink my way through: Istanbul.
    • My passion is: To learn, specifically about world history.
    • Why I'm a foodie: Where there's food, there's smiles.
  • Jeanna Clark

    Jeanna Clark

    Director of Sales & Event Planning

    Lake Tahoe, California

    "I started working in the events industry in 2000 as a shy catering assistant but upon joining The Wild Thyme Company in 2005, everything changed and I haven't looked back. Two days are never the same when working for a catering company; we get to see some of the most beautiful homes in San Diego and work at some of the top venues. We're afforded the opportunity to build relationships with our clients and know that on some days we're delivering culinary goodness to thousands of San Diegans… I love it!"

    • What I want to eat/drink right now: Green juice and a chocolate chip cookie.
    • Buzzword: Oh hot damn!
    • I'll never, ever eat/drink: Cantaloupe.
    • What I want to be when I grow up: A certified dog trainer and community garden owner.
    • Why I'm a foodie: The Wild Thyme Company is a family, slightly insane at times… but we love who we serve, what we serve, and take pride in how we serve it. That's a foodie!
  • Coco Rosenthal

    Coco Rosenthal

    Sunshine

    Event Producer

    Southern California

    I am a SoCal native who adores my family, friends, travel, and eating! After spending a few years in France, I followed my heart back to San Diego but I am still always on the hunt for the next great adventure or meal! My passion for events, creating memories, and food has led me to join the foodie fam at The Wild Thyme Company and I could not be more excited to help people create a memorable event!

    • What I want to eat/drink right now: Duck confit and potatoes. With a good glass of wine.
    • I started cooking when: Back in the day, Martha Stewart and Bobby Flay happen to air back to back and I tried to recreate their dishes when my mom wasn’t home.
    • What I want to be when I grow up: A food and travel writer… or a secret agent.
    • Chew on this: Eat what you want… in moderation. Whole butter will always be better than the fake stuff!
    • Why I’m a foodie: Because food is the best way to really get a feel for a place or a person… every meal has a story.
  • Matthew Charder

    Matthew Charder

    Catering Sales Manager

    I was born and raised in Michigan until the age of 21 when I was told “move to the west, young man!” With nothing but a wine opener, a crumber, pants and a passion for food, wine and service, I moved to San Diego. I became a father to my beautiful daughter, learned to surf and started my love affair/career with food. I learned from and continue to work alongside some of the finest chefs, sommeliers and service professionals in the world.  With over 25 years of experience, I find myself more inspired than ever by the food, beverage and event industry. The appetizers have been delicious but I am ready for the main course. I have arrived at The Wild Thyme Company. I am home at last.

    • Book I can’t live without: “Afoot and Afield in San Diego”
    • Favorite city to eat my way through: San Francisco
    • What I would like to eat right now: U8 (huge) Scallops
    • Favorite Aroma: Truffle oil and garlic
    • Why I am a Foodie: I love that the scent and taste of foods can occasionally elicit memories long forgotten and feelings seldom felt. I love that food brings people together from all walks of life.
  • Kathleen Bernardo

    Kathleen Bernardo

    Event Operations Planner

    I am originally from Manila, Philippines and moved to the US with my family in the summer of 2001. I lived in LA for a few years then moved to San Francisco to finish college at San Francisco State. I fell in love with the diversity and beauty of the city and immersed myself in the hospitality industry. I worked for the Westin St. Francis and the Westin on 3rd Market Street in their food and beverage outlet and after years of working in the food industry I decided to switch gears. I joined the University of San Francisco family and worked in their events management and guest services team. I was very fortunate to work with such a great team that allowed me to learn and gain a lot of experience in event planning. In the beginning of 2016, I moved to San Diego with my husband and we are very excited to start a new adventure. I love travelling, trying different foods and being out in nature.

    • My favorite childhood food memory: Baked Spaghetti
    • What I want to eat/drink right now: Ahi Poke Bowl and Thai Iced Tea
    • My favorite childhood yummy: Green mango
    • Favorite city to eat my way through: New York
    • Why I am a foodie:  I love learning about different cultures and one of the best ways I know to do this is through trying the different cuisines
  • Valerie Bale

    Valerie Bale

    Project Engineer

    For me, it’s as if God created food as a way to let me know he loves me. Not to say other things in my life lack its importance (like my family, of course), but food is usually at the center of it all. I always had this passionate theory that food was more than just sustenance, but it wasn’t until I chose a career in catering that I could actually nurture the obsession. As it turns out, the combination of an undying commitment to the food plus the loving support of a kick-ass family makes the most ideal life one could ever ask for!

    • I am inspired by: Kids that love to cook and eat
    • Favorite food an 2am: “Son of a beanchee” (bean and cheese calzone with carne asada-I made it up!)
    • My favorite aroma: Garlic butter
    • Favorite city to eat my way through: duh, Portland.
    • Why I am a foodie: If it’s not already obvious, I am obsessed with food!
  • Elizabeth Sopha

    Elizabeth Sopha

    Account Operations Manager

    Team Loco

    I am a Michigan native with strong roots. I am very proud of where I am from and how I was raised.

    After I graduated from Central Michigan University I moved to Phoenix. I had the great experience of working at the University Phoenix Stadium – since then I have worked in various areas of sports and events. Some may call me crazy, but 14+ hour days working an NFL football game or a One Direction concert get me so excited. I loved watching people’s mesmerized faces when they walked into 1.7 million square foot stadium, not to mention the energy on an event day is like nothing I’ve ever felt before.

    My love for people and events has brought me here to San Diego and working for The Wild Thyme Company has confirmed that food is the center of all events!

    • Favorite city to eat/drink my way through: Boston, Chowda and beer for days!
    • Buzzword: Go-getter
    • Favorite childhood yummy: My dad’s stovetop popcorn
    • My passion is: People and memorable experiences
    • Why I am a foodie: Nothing excites me more than a fun, passionate and team oriented workplace. Aside from having a passion for events, I have a passion for people and life experiences. I take pride in creating and preserving relationships.
  • Pek Sze Chan

    Pek Sze Chan

    The Awesome

    Creator of Wild Thyme Experiences

    Kuala Lumpur, Malaysia

    "Standby, Lights, Music, SHOWTIME!!! The stage was where I grew up. I started in children's fashion and then become a dance choreographer/artistic director who also built a family-owned business to one of the top three dance companies in Malaysia. I ended my career in Malaysia as a professional performer for an eight-piece live band. In the United States, I continued my journey in the hospitality industry by working for SeaWorld as a supervisor in the culinary department, and a brand ambassador of Anheuser Busch Inc. I received my hotel and event management degrees from San Diego Mesa College, where I was valedictorian of my graduating class. I've worn many hats for The Wild Thyme Company, from server to operations manager. As service is my life blood, I tenaciously believe that there's no business like food business, and whatever happens, the service must go on."

    • What I want to eat/drink right now: Sushi
    • My passion is: Dance
    • Favorite food at 2:00am: Ramen noodles topped with eggs, veggies, and onions
    • Buzzwords: Awesome and Yes Ma'am!
    • Why I'm a foodie: Because of The Wild Thyme Company's amazing food!
  • Daisy Carvajal

    Daisy Carvajal

    Super Hero

    Warehouse Operations Manager

    The Village of Dededo, Guam

    "Climbed coconut trees. Jumped off roofs of houses. BMX'd through construction sites. Battle breakdanced on cardboard. Designed and built architectural models. Athletic fitness directed. Coached outrigger paddling. And along the way, and in between, I fell in and out of love, singing and playing the uke and piano, always finding my way back to a table of loveable eats."

    • What I want to eat/drink right now: Spicy watermelon drink from my Russian friend at the farmer's market.
    • I started cooking when: I thought dirt was the main ingredient for mud pies.
    • Fill in the blank: I'm prone to spontaneous clown faces.
    • Chew on this: Sugar cane.
    • Why I'm a foodie: Because I'm a bottomless pit.
  • Amanda Gallion

    Amanda Gallion

    Staffing Manager

    When I moved from New Jersey to San Diego five years ago I had to learn to pump my own gas and speak at a socially acceptable decibel. After working for some of San Diego’s most popular beach bars I figured it was about time to pay my parents back for all the hard work they did while I was in college. I turned my Psychology degree and my love for food into my position as Staffing Manager at The Wild Thyme Company. I love getting to know the staff, sharing our passion for service, and unique company culture with them the second they walk in the door. It is my hope to find only the best for a company that I truly believe is the best!

    • My favorite aroma is: Sunday gravy and homemade garlic bread
    • Favorite childhood memory: Spending entire days at the beach and eating hoagies of course
    • Dark or Milk Chocolate? Caramel
    • Knife, Fork or Spoon? Are you forking kidding me? Always spoon.
    • Why I am a foodie: I am so inspired by new styles, habits and ideas. I love getting to know people and what they love…especially when they love food.
  • Esther Kim

    Esther Kim

    Receptionist

    Los Angeles, California

    I was born and raised in LA, felt like experiencing a new city and decided to make the move to San Diego.  Got my first pup, Foxy, down here and can’t imagine losing her.  I’ve worked at a lot of different places and found my passion in event planning.  Lucky for me, I came across TWTC and it was the perfect place to be.  Here I can learn more about food, beautiful venues in the city and experience all aspects of the planning process from start to finish.  I am so excited to grow with TWTC and am proud to be a part of the foodie fam bam.

    • My pet is named: Foxy Cleopatra Kim
    • Favorite childhood food memory:  Momma’s spaghetti
    • Favorite city/country to eat/drink my way through: San Francisco
    • Favorite childhood yummy: Spicy Rice Cake with Kimbap
    • Why I’m a foodie: I will try anything offered to me because I was taught to never turn down food.  Plus, food brings adventure and is always a conversation starter

  • Julie Weiss

    Julie Weiss

    Pinkie

    Chef de Cuisine

    Stillwater, Minnesota

    "My culinary career began 10 years ago when I wanted a major change in my life, and change meant food! I met Dawn and was invited to join the growing Wild Thyme Company, which quickly became my foodie family. The experience has given me so much; I feel more connected to the earth through the power of food and appreciate that with our work, we interact with different types of people, cultures, and communities. I'm thankful for my Minnesota upbringing and owe a lot to my parents, who I love dearly. I adore my boyfriend, Roger. Oh, and I'm obsessed my dog, Melody Ann."

    • What I want to eat/drink right now: Venison bacon
    • I play air guitar most to: Prince
    • I'll never, ever eat/drink: Never say never
    • Fill in the blank: Minnesota Lakes make my heart melt
    • Why I'm a foodie: Because my taste buds demand more!
  • John Mazzetti

    John Mazzetti

    Sous Chef

    If I am not cooking, I’m probably gaming. If I am not gaming, I’m probably eating. If I am not eating, it must be one of the 4-6 hours that I actually sleep!
    I began my culinary training at the School of Hard Knocks in New York and continue it to this day. I came to San Diego for the weather, but the beer is a nice bonus!

    • What I want to eat/drink right now: Foie Gras and Bourbon
    • The love of my life is: Bacon (and my wife)
    • Favorite city to eat my way through: Hudson Valley, New York
    • I started cooking when: I could see over the stove
    • Why I am a foodie: because it is all I know
  • Alfonzo Gerardo Morin-Martinez

    Alfonzo Gerardo Morin-Martinez

    Kitchen Manager

    San Luis Potosi, Mexico

     As a young child I enjoyed observing my grandmother cook and make homemade cheeses & sausages as well as other traditional Mexican specialties.  When I got older, I came to the United States and by accident started working in restaurants because of  the love for cooking inspired by my grandmother.  I started off at the very bottom, washing dishes and worked my way up through the years. My experience has taught me many different cuisines of the world and strong business practices that have made me successful.  Now that I have found TWTC, I have the opportunity to learn more about my love of food through catering.

    • The love of my life is: Maria Dolores, my wife
    • My favorite aroma is: roasted garlic
    • My Passion is: music and food
    • Knife, Fork or spoon?  Fork because I can pick things up easily with it.
    • Why I’m a foodie: I love good food, quality food and the ability to please people through my cooking
  • Meghan Ardleigh

    Meghan Ardleigh

    Sous Chef

    New York, New York

    I started my culinary career later than most needing a change from the monotony of a 9-5 desk job in insurance.  I moved to San Diego, started school at The Art Institute and never turned back.  From there I strived to learn and understand as much about food as my instructors would give me.  I graduated as valedictorian with both Culinary and Baking/Pastry degrees and earned the Brillat Savarin Young Professionals Award.  I put every ounce of my being into becoming the best cook that I could be and promised never to stop learning.  So far, I haven’t wavered from that path.  My choice to change careers and start a new life has been the happiest and hardest decision on my life.

    • What to eat/drink right now: butter cake & bourbon
    • The love of my life is: dark chocolate
    • My favorite aroma is: fresh herbs – especially mint
    • Favorite city/country to eat/drink my way through: New Orleans, LA
    • Why I’m a foodie: Eating is a necessity. Why not make it the most delicious need around?
  • Adolfo Rodriguez

    Adolfo Rodriguez

    Guapo

    Captain

    Bogota, Colombia

    "Love your neighbor, love yourself."

    • What I want to eat/drink right now: My green shake.
    • The loves of my life are: Stephany and Jennifer, my daughters.
    • Favorite childhood yummy: My mother's cooking… the best!
    • My passions are: Soccer and running.
    • Why I'm a foodie: Because it's a pleasure to do my job.
  • John O'Mara

    John O'Mara

    Johnny

    Captain

    Pine Valley, California

    "I started work when I was 16, working in a diner as a dishwasher. I moved up to busser, then waiter… even short order cook. I've barely stopped working since. I've driven a delivery truck, managed a call center, and shot promotional videos for a hypnotist."

    • What I want to eat/drink right now: Mexican food with a Cadillac margarita.
    • My passion is: Photography.
    • My favorite aroma is: Onions and garlic sautéing.
    • I play air guitar most to: The Black Keys.
    • Why I'm a foodie: I love working for a company that makes awesome food that I can be proud to serve. I love working with the greatest group of coworkers who always keep me going, always make me laugh, and, most of all, make me feel part of a big family.

    Staff Photos Taken By John O'Mara Photography

  • Andrew Valente

    Andrew Valente

    Captain

    I am originally from Boston, but grew up a Navy brat in Japan and Spain. I love travelling, new adventures and delicious food. The energy and excitement I gain from these experiences is something I enjoy sharing with other people.

    • What I want to eat right now: Street tacos
    • Favorite childhood memory: Skipping school to eat sushi in Japan
    • I am inspired by: My parents. Best people I know.
    • Favorite childhood yummy: Ramen
    • Why I am a foodie: I love trying new and delicious foods.

Dawn Tangeman

Dawn Tangeman

Dawn Tangeman

Owner & Executive Chef
Creator & Culinary Curator

Alta Loma, California

"When I was 21, I went to work for the Conservation Corps in Humboldt County. We were sent on a rainy assignment for several weeks. At one point during our work, I was approached by the kitchen supervisor to learn how to cook for the corps members. I agreed, and from then on spent my time learning how to cook, with free range to be as creative as I liked. Actually, that same supervisor was the one who took me down to San Francisco from Humboldt to see the California Culinary Academy, where I attended school and fell in love with food.

When I created Wild Thyme in 2005, I'd been a sous chef, executive chef, and corporate chef; I'd managed 11 restaurants with four different concepts within the Aloha Group, had opened up the W Hotel in San Diego, and had run the café/catering for the prestigious Salk Institute. But the most important job I held, and continue to cherish, is that of mother to Gia, my daughter. It's from my want to spend time raising her with my passion for food that I created The Wild Thyme Company. I couldn't be prouder of my two babies."

  • What I want to eat/drink right now: Tacos and mojitos.
  • The love of my life is: My daughter, Gia.
  • Favorite childhood food memory: Making ravioli and chamelle (a yummy Italian anise bread) with my Grandma Berardinelli.
  • Fill in the blank: I'm prone to spontaneous dancing.
  • Why I'm a foodie: I'm totally obsessed with all things food and how flavors come together.

Keith Lord

Keith Lord

Keith Lord

Director of Operations & Culinary

Los Angeles, California

"I credit my French-Canadian mother as instigating my lifelong passion and love of cooking. From my earliest childhood, I loved the kitchen. In my early twenties, a friend of mine owned a restaurant and I asked him for a job. From the first day, shelling shrimp, I knew it was my calling, my path! That's what lead me to the New England Culinary Institute in Vermont.

I draw inspiration from the artwork I create and through anything visually stimulating. From doodles on cocktail napkins to "classically defined" art (whatever that means). By treating power dinning sessions as the true contact sport it truly is. I'm motivated by driving at frenetic speeds, amazingly loud music, social media, and anything random or completely unusual. I plan my travels based on the foods, cuisines, and restaurants I want to sample and have the curry stains on my passport to back that up. I like to spend time in the kitchens of other chefs, and enjoy being extremely well caffeinated. I love any new idea, even if it seems slightly or completely insane."

  • What I want to eat/drink right now: Chicken Tikka Masala…do you have some?
  • The love of my life is: My wife, Emily.
  • I started cooking when: I was five… you know, French Canadian and hungry.
  • What I want to be when I grow up: Guitar player in the Foo Fighters.
  • Why I'm a foodie: You know that Thai place in the back of the Churchill Arms Pub in Notting Hill, London? I do, and I'll take you there.

Eva Perez

Eva Perez

Eva Perez

The Great

CFO, The Keeper of Books

Los Angeles, California

"I moved from Los Angeles to San Diego to become the first in my family to earn a Bachelor's degree. At the University of California, San Diego I studied history because I love learning about people and their cultures; I also studied accounting as I love numbers and problem solving. While working with The Wild Thyme Company, I've enjoyed being able to meet new people while being an event captain. I've also satisfied my appetite for numbers in the accounting department. I absolutely love the vegetarian food we serve (as I was raised a vegetarian), the teamwork we rely on, and the sustainable practices which we consistently incorporate."

  • What I want to eat/drink right now: Lentil soup and fresh baked bread with an iced tea.
  • The love of my life is: Eddie… and Nutella.
  • Favorite city/country to eat/drink my way through: Istanbul.
  • My passion is: To learn, specifically about world history.
  • Why I'm a foodie: Where there's food, there's smiles.

Jeanna Clark

Jeanna Clark

Jeanna Clark

Director of Sales & Event Planning

Lake Tahoe, California

"I started working in the events industry in 2000 as a shy catering assistant but upon joining The Wild Thyme Company in 2005, everything changed and I haven't looked back. Two days are never the same when working for a catering company; we get to see some of the most beautiful homes in San Diego and work at some of the top venues. We're afforded the opportunity to build relationships with our clients and know that on some days we're delivering culinary goodness to thousands of San Diegans… I love it!"

  • What I want to eat/drink right now: Green juice and a chocolate chip cookie.
  • Buzzword: Oh hot damn!
  • I'll never, ever eat/drink: Cantaloupe.
  • What I want to be when I grow up: A certified dog trainer and community garden owner.
  • Why I'm a foodie: The Wild Thyme Company is a family, slightly insane at times… but we love who we serve, what we serve, and take pride in how we serve it. That's a foodie!

Coco Rosenthal

Coco Rosenthal

Coco Rosenthal

Sunshine

Event Producer

Southern California

I am a SoCal native who adores my family, friends, travel, and eating! After spending a few years in France, I followed my heart back to San Diego but I am still always on the hunt for the next great adventure or meal! My passion for events, creating memories, and food has led me to join the foodie fam at The Wild Thyme Company and I could not be more excited to help people create a memorable event!

  • What I want to eat/drink right now: Duck confit and potatoes. With a good glass of wine.
  • I started cooking when: Back in the day, Martha Stewart and Bobby Flay happen to air back to back and I tried to recreate their dishes when my mom wasn’t home.
  • What I want to be when I grow up: A food and travel writer… or a secret agent.
  • Chew on this: Eat what you want… in moderation. Whole butter will always be better than the fake stuff!
  • Why I’m a foodie: Because food is the best way to really get a feel for a place or a person… every meal has a story.

Matthew Charder

Matthew Charder

Matthew Charder

Catering Sales Manager

I was born and raised in Michigan until the age of 21 when I was told “move to the west, young man!” With nothing but a wine opener, a crumber, pants and a passion for food, wine and service, I moved to San Diego. I became a father to my beautiful daughter, learned to surf and started my love affair/career with food. I learned from and continue to work alongside some of the finest chefs, sommeliers and service professionals in the world.  With over 25 years of experience, I find myself more inspired than ever by the food, beverage and event industry. The appetizers have been delicious but I am ready for the main course. I have arrived at The Wild Thyme Company. I am home at last.

  • Book I can’t live without: “Afoot and Afield in San Diego”
  • Favorite city to eat my way through: San Francisco
  • What I would like to eat right now: U8 (huge) Scallops
  • Favorite Aroma: Truffle oil and garlic
  • Why I am a Foodie: I love that the scent and taste of foods can occasionally elicit memories long forgotten and feelings seldom felt. I love that food brings people together from all walks of life.

Kathleen Bernardo

Kathleen Bernardo

Kathleen Bernardo

Event Operations Planner

I am originally from Manila, Philippines and moved to the US with my family in the summer of 2001. I lived in LA for a few years then moved to San Francisco to finish college at San Francisco State. I fell in love with the diversity and beauty of the city and immersed myself in the hospitality industry. I worked for the Westin St. Francis and the Westin on 3rd Market Street in their food and beverage outlet and after years of working in the food industry I decided to switch gears. I joined the University of San Francisco family and worked in their events management and guest services team. I was very fortunate to work with such a great team that allowed me to learn and gain a lot of experience in event planning. In the beginning of 2016, I moved to San Diego with my husband and we are very excited to start a new adventure. I love travelling, trying different foods and being out in nature.

  • My favorite childhood food memory: Baked Spaghetti
  • What I want to eat/drink right now: Ahi Poke Bowl and Thai Iced Tea
  • My favorite childhood yummy: Green mango
  • Favorite city to eat my way through: New York
  • Why I am a foodie:  I love learning about different cultures and one of the best ways I know to do this is through trying the different cuisines

Valerie Bale

Valerie Bale

Valerie Bale

Project Engineer

For me, it’s as if God created food as a way to let me know he loves me. Not to say other things in my life lack its importance (like my family, of course), but food is usually at the center of it all. I always had this passionate theory that food was more than just sustenance, but it wasn’t until I chose a career in catering that I could actually nurture the obsession. As it turns out, the combination of an undying commitment to the food plus the loving support of a kick-ass family makes the most ideal life one could ever ask for!

  • I am inspired by: Kids that love to cook and eat
  • Favorite food an 2am: “Son of a beanchee” (bean and cheese calzone with carne asada-I made it up!)
  • My favorite aroma: Garlic butter
  • Favorite city to eat my way through: duh, Portland.
  • Why I am a foodie: If it’s not already obvious, I am obsessed with food!

Elizabeth Sopha

Elizabeth Sopha

Elizabeth Sopha

Account Operations Manager

Team Loco

I am a Michigan native with strong roots. I am very proud of where I am from and how I was raised.

After I graduated from Central Michigan University I moved to Phoenix. I had the great experience of working at the University Phoenix Stadium – since then I have worked in various areas of sports and events. Some may call me crazy, but 14+ hour days working an NFL football game or a One Direction concert get me so excited. I loved watching people’s mesmerized faces when they walked into 1.7 million square foot stadium, not to mention the energy on an event day is like nothing I’ve ever felt before.

My love for people and events has brought me here to San Diego and working for The Wild Thyme Company has confirmed that food is the center of all events!

  • Favorite city to eat/drink my way through: Boston, Chowda and beer for days!
  • Buzzword: Go-getter
  • Favorite childhood yummy: My dad’s stovetop popcorn
  • My passion is: People and memorable experiences
  • Why I am a foodie: Nothing excites me more than a fun, passionate and team oriented workplace. Aside from having a passion for events, I have a passion for people and life experiences. I take pride in creating and preserving relationships.

Pek Sze Chan

Pek Sze Chan

Pek Sze Chan

The Awesome

Creator of Wild Thyme Experiences

Kuala Lumpur, Malaysia

"Standby, Lights, Music, SHOWTIME!!! The stage was where I grew up. I started in children's fashion and then become a dance choreographer/artistic director who also built a family-owned business to one of the top three dance companies in Malaysia. I ended my career in Malaysia as a professional performer for an eight-piece live band. In the United States, I continued my journey in the hospitality industry by working for SeaWorld as a supervisor in the culinary department, and a brand ambassador of Anheuser Busch Inc. I received my hotel and event management degrees from San Diego Mesa College, where I was valedictorian of my graduating class. I've worn many hats for The Wild Thyme Company, from server to operations manager. As service is my life blood, I tenaciously believe that there's no business like food business, and whatever happens, the service must go on."

  • What I want to eat/drink right now: Sushi
  • My passion is: Dance
  • Favorite food at 2:00am: Ramen noodles topped with eggs, veggies, and onions
  • Buzzwords: Awesome and Yes Ma'am!
  • Why I'm a foodie: Because of The Wild Thyme Company's amazing food!

Daisy Carvajal

Daisy Carvajal

Daisy Carvajal

Super Hero

Warehouse Operations Manager

The Village of Dededo, Guam

"Climbed coconut trees. Jumped off roofs of houses. BMX'd through construction sites. Battle breakdanced on cardboard. Designed and built architectural models. Athletic fitness directed. Coached outrigger paddling. And along the way, and in between, I fell in and out of love, singing and playing the uke and piano, always finding my way back to a table of loveable eats."

  • What I want to eat/drink right now: Spicy watermelon drink from my Russian friend at the farmer's market.
  • I started cooking when: I thought dirt was the main ingredient for mud pies.
  • Fill in the blank: I'm prone to spontaneous clown faces.
  • Chew on this: Sugar cane.
  • Why I'm a foodie: Because I'm a bottomless pit.

Amanda Gallion

Amanda Gallion

Amanda Gallion

Staffing Manager

When I moved from New Jersey to San Diego five years ago I had to learn to pump my own gas and speak at a socially acceptable decibel. After working for some of San Diego’s most popular beach bars I figured it was about time to pay my parents back for all the hard work they did while I was in college. I turned my Psychology degree and my love for food into my position as Staffing Manager at The Wild Thyme Company. I love getting to know the staff, sharing our passion for service, and unique company culture with them the second they walk in the door. It is my hope to find only the best for a company that I truly believe is the best!

  • My favorite aroma is: Sunday gravy and homemade garlic bread
  • Favorite childhood memory: Spending entire days at the beach and eating hoagies of course
  • Dark or Milk Chocolate? Caramel
  • Knife, Fork or Spoon? Are you forking kidding me? Always spoon.
  • Why I am a foodie: I am so inspired by new styles, habits and ideas. I love getting to know people and what they love…especially when they love food.

Esther Kim

Esther Kim

Esther Kim

Receptionist

Los Angeles, California

I was born and raised in LA, felt like experiencing a new city and decided to make the move to San Diego.  Got my first pup, Foxy, down here and can’t imagine losing her.  I’ve worked at a lot of different places and found my passion in event planning.  Lucky for me, I came across TWTC and it was the perfect place to be.  Here I can learn more about food, beautiful venues in the city and experience all aspects of the planning process from start to finish.  I am so excited to grow with TWTC and am proud to be a part of the foodie fam bam.

  • My pet is named: Foxy Cleopatra Kim
  • Favorite childhood food memory:  Momma’s spaghetti
  • Favorite city/country to eat/drink my way through: San Francisco
  • Favorite childhood yummy: Spicy Rice Cake with Kimbap
  • Why I’m a foodie: I will try anything offered to me because I was taught to never turn down food.  Plus, food brings adventure and is always a conversation starter

Julie Weiss

Julie Weiss

Julie Weiss

Pinkie

Chef de Cuisine

Stillwater, Minnesota

"My culinary career began 10 years ago when I wanted a major change in my life, and change meant food! I met Dawn and was invited to join the growing Wild Thyme Company, which quickly became my foodie family. The experience has given me so much; I feel more connected to the earth through the power of food and appreciate that with our work, we interact with different types of people, cultures, and communities. I'm thankful for my Minnesota upbringing and owe a lot to my parents, who I love dearly. I adore my boyfriend, Roger. Oh, and I'm obsessed my dog, Melody Ann."

  • What I want to eat/drink right now: Venison bacon
  • I play air guitar most to: Prince
  • I'll never, ever eat/drink: Never say never
  • Fill in the blank: Minnesota Lakes make my heart melt
  • Why I'm a foodie: Because my taste buds demand more!

John Mazzetti

John Mazzetti

John Mazzetti

Sous Chef

If I am not cooking, I’m probably gaming. If I am not gaming, I’m probably eating. If I am not eating, it must be one of the 4-6 hours that I actually sleep!
I began my culinary training at the School of Hard Knocks in New York and continue it to this day. I came to San Diego for the weather, but the beer is a nice bonus!

  • What I want to eat/drink right now: Foie Gras and Bourbon
  • The love of my life is: Bacon (and my wife)
  • Favorite city to eat my way through: Hudson Valley, New York
  • I started cooking when: I could see over the stove
  • Why I am a foodie: because it is all I know

Alfonzo Gerardo Morin-Martinez

Alfonzo Gerardo Morin-Martinez

Alfonzo Gerardo Morin-Martinez

Kitchen Manager

San Luis Potosi, Mexico

 As a young child I enjoyed observing my grandmother cook and make homemade cheeses & sausages as well as other traditional Mexican specialties.  When I got older, I came to the United States and by accident started working in restaurants because of  the love for cooking inspired by my grandmother.  I started off at the very bottom, washing dishes and worked my way up through the years. My experience has taught me many different cuisines of the world and strong business practices that have made me successful.  Now that I have found TWTC, I have the opportunity to learn more about my love of food through catering.

  • The love of my life is: Maria Dolores, my wife
  • My favorite aroma is: roasted garlic
  • My Passion is: music and food
  • Knife, Fork or spoon?  Fork because I can pick things up easily with it.
  • Why I’m a foodie: I love good food, quality food and the ability to please people through my cooking

Meghan Ardleigh

Meghan Ardleigh

Meghan Ardleigh

Sous Chef

New York, New York

I started my culinary career later than most needing a change from the monotony of a 9-5 desk job in insurance.  I moved to San Diego, started school at The Art Institute and never turned back.  From there I strived to learn and understand as much about food as my instructors would give me.  I graduated as valedictorian with both Culinary and Baking/Pastry degrees and earned the Brillat Savarin Young Professionals Award.  I put every ounce of my being into becoming the best cook that I could be and promised never to stop learning.  So far, I haven’t wavered from that path.  My choice to change careers and start a new life has been the happiest and hardest decision on my life.

  • What to eat/drink right now: butter cake & bourbon
  • The love of my life is: dark chocolate
  • My favorite aroma is: fresh herbs – especially mint
  • Favorite city/country to eat/drink my way through: New Orleans, LA
  • Why I’m a foodie: Eating is a necessity. Why not make it the most delicious need around?

Adolfo Rodriguez

Adolfo Rodriguez

Adolfo Rodriguez

Guapo

Captain

Bogota, Colombia

"Love your neighbor, love yourself."

  • What I want to eat/drink right now: My green shake.
  • The loves of my life are: Stephany and Jennifer, my daughters.
  • Favorite childhood yummy: My mother's cooking… the best!
  • My passions are: Soccer and running.
  • Why I'm a foodie: Because it's a pleasure to do my job.

John O'Mara

John O'Mara

John O'Mara

Johnny

Captain

Pine Valley, California

"I started work when I was 16, working in a diner as a dishwasher. I moved up to busser, then waiter… even short order cook. I've barely stopped working since. I've driven a delivery truck, managed a call center, and shot promotional videos for a hypnotist."

  • What I want to eat/drink right now: Mexican food with a Cadillac margarita.
  • My passion is: Photography.
  • My favorite aroma is: Onions and garlic sautéing.
  • I play air guitar most to: The Black Keys.
  • Why I'm a foodie: I love working for a company that makes awesome food that I can be proud to serve. I love working with the greatest group of coworkers who always keep me going, always make me laugh, and, most of all, make me feel part of a big family.

Staff Photos Taken By John O'Mara Photography

Andrew Valente

Andrew Valente

Andrew Valente

Captain

I am originally from Boston, but grew up a Navy brat in Japan and Spain. I love travelling, new adventures and delicious food. The energy and excitement I gain from these experiences is something I enjoy sharing with other people.

  • What I want to eat right now: Street tacos
  • Favorite childhood memory: Skipping school to eat sushi in Japan
  • I am inspired by: My parents. Best people I know.
  • Favorite childhood yummy: Ramen
  • Why I am a foodie: I love trying new and delicious foods.
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What people are saying about us at The Wild Thyme Company!

  • "I don't know where to start. The setup and decor was trendy and chic and the colors made my beach theme come alive. The food, omg, the presentation was as fabulous as the taste. A delicious combination and array of favors. The staff was on time, professional, accommodating, and Alexis is the sweetest, most hard working girl on the planet. The compliments keep flooding in and Duke & I are basking in the afterglow. Kudos to you and The Wild Thyme Company for creating such a wonderful event.
    Thank you for everything. Can't get the smile off my face."
    Mary, Wedding Party Client
  • "I had the BEST event planned by The Wild Thyme Company! They designed a special menu with my ideas in mind and prepared unique recipes with super fresh ingredients. If you are looking for a passionate catering company who delivers unsurpassed service and delicious food, I would recommend Wild Thyme!"

    Monique, Event
  • “Thank you so much for the great catering yesterday. Everyone on board loved it! Thanks for making me look so good with great food!”

    Stephanie Peck, Lead Flight Attendant, Sony Aviation, Inc.
  • “Our event could not have gone better! Your staff worked very hard and made all of our requests come true! Everyone raved about your wonderful food; thanks again for everything!”

    Lisa Kaufmann, Autism Tree Project Foundation
  • “Thanks for making it a great party, once again! You made it easier than ever for me, which makes me happy! I have gotten rave reviews on the food and the bartenders did a great job as well.”

    Paul Ecke III, Private Party Client
  • “You guys did an absolutely amazing job. I can’t tell you how EVERYONE raved about the food. Jeanna and Dawn are the best. Thank you!”

    Cyndie Olson, Celebration Event Design
  • “Our lunch today was SO delicious. I love the complexity of the flavors, the attention to detail, and of course, the use of whole grains. Yummy! I look forward to enjoying more Wild Thyme food.”

    Lara Gish, Marketing & Innovation, Kashi
  • “Thank you for all your hard work to help make our event so special! Everyone loved the food and the service was excellent. I am looking forward to working with you in the future!”

    Jessica Brandon, Special Events Manager, Ruben H. Fleet Science Center
  • “I wanted to say what a nice job you and your staff did at our Halloween party. The food was outrageously good and the staff was excellent. Thank you!”

    Steve Casad, UCSD
  • “What a great presentation you two did. My clients loved it. I have to say, I felt everything was very tasty, great flavors. Thank you again, it was a pleasure.”

    Maria Kamon, MK Productions Meeting & Event Planning
  • “Hands down the best caterer in San Diego. We've used them for business lunches (AMAZING) and I recently attended a team building cook off in their kitchen. Their ability to put zip and flair into something as typically boring as a boxed lunch is simply unbelievable. I love Wild Thyme's commitment to local, sustainable foods. Most importantly, their staff is out of this world! All in all, a 5-star company with the quirky idea that even something as simple as my work lunch is important!”

    Sam Knox, Clever Advantage
  • Wild Thyme catered and helped me plan my wife's birthday this year and it was a huge success. The food was fantastic, presentation was elegant, and the serving staff was prompt, courteous, and professional. My wife was thrilled, her friends were thrilled, we had all of the fun without any of the stress. With Wild Thyme we raised the bar for the home parties we'll host and attend. Very highly recommended.”

    Andrew Crossan, Private Party Client
  • "Wild Thyme is rock solid. Catered our wedding for 185 guests on the 4th of July. This was at our home on a major holiday, so the logistics were challenging. They set up a kitchen with 14 staff / bartenders / servers in our garage, and made it all look easy. Lots of great items on our menu but the short ribs with mashed potatoes and asparagus was my personal fave."

    Justin W., Wedding Party Client
  • "My wife and I used Wild Thyme for our wedding on March 26, 2016 and we were very pleased with their food and service. The servers took excellent care of everyone and many of our guests made a point of telling us how amazing the food was! We are both foodies and the food was really wonderful!! We would highly recommend them."

    Marty C., Wedding Party Client
  • "If there were 10 stars available, that would still be too few. Wild Thyme catered our daughter and future son in law's engagement party. The food was beyond expectation, the presentation was simple and elegant and the servers were fabulous. The afternoon was flawless and the guests continually commented about the food, selection and excellence of service. As the event concluded, the staff invisibly gathered the tables and other items and departed all without interruption the ongoing party. Thank you to Jeanna and the entire Wild Thyme staff. We were so impressed that we hope to have you back for the farewell breakfast following the wedding.."

    Steven S., Engagement Party Client

Reviews

  • "I had the BEST event planned by The Wild Thyme Company! They designed a special menu with my ideas in mind and prepared unique recipes with super fresh ingredients. If you are looking for a passionate catering company who delivers unsurpassed service and delicious food, I would recommend Wild Thyme!"

    Monique, Event
  • “Thank you so much for the great catering yesterday. Everyone on board loved it! Thanks for making me look so good with great food!”

    Stephanie Peck, Lead Flight Attendant, Sony Aviation, Inc.
  • “Our event could not have gone better! Your staff worked very hard and made all of our requests come true! Everyone raved about your wonderful food; thanks again for everything!”

    Lisa Kaufmann, Autism Tree Project Foundation
  • “Thanks for making it a great party, once again! You made it easier than ever for me, which makes me happy! I have gotten rave reviews on the food and the bartenders did a great job as well.”

    Paul Ecke III, Private Party Client
  • “You guys did an absolutely amazing job. I can’t tell you how EVERYONE raved about the food. Jeanna and Dawn are the best. Thank you!”

    Cyndie Olson, Celebration Event Design
  • “Our lunch today was SO delicious. I love the complexity of the flavors, the attention to detail, and of course, the use of whole grains. Yummy! I look forward to enjoying more Wild Thyme food.”

    Lara Gish, Marketing & Innovation, Kashi
  • “Thank you for all your hard work to help make our event so special! Everyone loved the food and the service was excellent. I am looking forward to working with you in the future!”

    Jessica Brandon, Special Events Manager, Ruben H. Fleet Science Center
  • “I wanted to say what a nice job you and your staff did at our Halloween party. The food was outrageously good and the staff was excellent. Thank you!”

    Steve Casad, UCSD
  • “What a great presentation you two did. My clients loved it. I have to say, I felt everything was very tasty, great flavors. Thank you again, it was a pleasure.”

    Maria Kamon, MK Productions Meeting & Event Planning
  • “Hands down the best caterer in San Diego. We've used them for business lunches (AMAZING) and I recently attended a team building cook off in their kitchen. Their ability to put zip and flair into something as typically boring as a boxed lunch is simply unbelievable. I love Wild Thyme's commitment to local, sustainable foods. Most importantly, their staff is out of this world! All in all, a 5-star company with the quirky idea that even something as simple as my work lunch is important!”

    Sam Knox, Clever Advantage
  • Wild Thyme catered and helped me plan my wife's birthday this year and it was a huge success. The food was fantastic, presentation was elegant, and the serving staff was prompt, courteous, and professional. My wife was thrilled, her friends were thrilled, we had all of the fun without any of the stress. With Wild Thyme we raised the bar for the home parties we'll host and attend. Very highly recommended.”

    Andrew Crossan, Private Party Client
  • "Wild Thyme is rock solid. Catered our wedding for 185 guests on the 4th of July. This was at our home on a major holiday, so the logistics were challenging. They set up a kitchen with 14 staff / bartenders / servers in our garage, and made it all look easy. Lots of great items on our menu but the short ribs with mashed potatoes and asparagus was my personal fave."

    Justin W., Wedding Party Client
  • "My wife and I used Wild Thyme for our wedding on March 26, 2016 and we were very pleased with their food and service. The servers took excellent care of everyone and many of our guests made a point of telling us how amazing the food was! We are both foodies and the food was really wonderful!! We would highly recommend them."

    Marty C., Wedding Party Client
  • "If there were 10 stars available, that would still be too few. Wild Thyme catered our daughter and future son in law's engagement party. The food was beyond expectation, the presentation was simple and elegant and the servers were fabulous. The afternoon was flawless and the guests continually commented about the food, selection and excellence of service. As the event concluded, the staff invisibly gathered the tables and other items and departed all without interruption the ongoing party. Thank you to Jeanna and the entire Wild Thyme staff. We were so impressed that we hope to have you back for the farewell breakfast following the wedding.."

    Steven S., Engagement Party Client

Do you want to join the Wild Thyme Team?

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Visit Us

The Wild Thyme Company
7163 Construction Ct.
Suite B

San Diego, CA 92121

Visit Us

The Wild Thyme Company
7163 Construction Ct.
Suite B

San Diego, CA 92121

Contact Us

  • P:(858) 527-0226

  • F:(858) 527-0296

  • Email Us
  • Office Hours
    M-S 8am - 4pm

  • Office is closed on Sundays, but we are always ready to party

  • Call us
    (858) 527-0226

  • Email us

  • Office Hours

    Monday - Saturday
    8:00am-4:00pm
    Office is closed on Sundays, but we are always ready to party

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