Creator & Culinary Curator
Owner & Executive Chef
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."
After graduating with honors from culinary school, I trained throughout California and the mid-West always staying in the culinary industry. In the past 20 years, I’ve been a Chef, Director of F & B, Buyer and a District Sales Representative and every day I realized that there was always more to learn.
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!
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."
Director of Sales
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!"
Chef de Cuisine
"My culinary career began seven 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."
"I always loved food, even worked at a deli to make ends meet. However, it took a drastic move down to San Diego to get myself to get in a kitchen. That kitchen was at The Wild Thyme Company. I began as a prep cook, a grinder, with absolutely no understanding of what I was doing or why I was doing it. Before long, I was reminded: this is what I love and I will do forever. This epiphany sparked my enrollment in culinary school at San Diego Culinary Institute, subsequently being hired as an event and sous chef. Now, I'm fully enamored with the ideals of culinary arts."
Growing up in my family’s restaurant alongside my father & grandfather, I learned what it takes to own & manage a restaurant. I worked side by side with my father and grandfather learning the restaurant business. I absolutely loved it. I decided to attend the Art Institute of San Diego, CA, and earned my bachelor’s degree in Culinary Management while working for higher end restaurants and caterers. During a cook-off competition at school, I met the Executive Chef at the Del Mar Race Track and worked my way up from working the line, to head chef of the director’s kitchen and luxury suites. While working in Del Mar, a friend introduced me to Dawn at The Wild Thyme Company, and I fell in love with the food and creativity. I knew right away I wanted to be a part of the Wild Thyme family.
K J Giggles
Event & Sales Coordinator
St. Paul, Minnesota
"I'm a family girl and adore my friends, sports, and the great state of Minnesota. What do I love equally as much? Assisting in creating memories for clients. It's a thrill and so rewarding to see the final result come to life."
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."
Event Operations Manager
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."
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."
"Love your neighbor, love yourself."
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."