The Culinary Team

Brittany Killion

Executive sous chef

Get to know me:

Yo let's collaborate and listen.. Britt is back with a brand new invention.. Something is cooking up in the kitchen like a pound of bacon.. Will I ever stop? Yo, I don't know. Turn off the light and I'll glow. Wild Thyme baby! Lol (cue the music)

I started cooking in high school, just with the easy classes. I wanted to go to school for Criminal Justice/Forensics. I’m a BIG CSI fan! But then I learned about how much school/ science friendly it would be and I wasn’t about it. Lol! So, I was off to culinary school and it was the best decision I’ve ever made. FOOD IS LIFE!

  • What I want to eat/drink right now: An ice cold beer and a slice of pizza

  • My favorite aroma is: Carne asada on the grill

  • Why I’m a foodie: Because I ❤️ eating and learning about new flavors from different countries/regions

Julie Weiss

Chef de Cuisine

Get to know me:

Aloha! name is Chef Julie, I am a Minnesota native, where I spent a lot of time cooking and baking with my family and friends. I moved to California, and quickly I was inspired by the diverse cuisines and the fresh produce from farmers’ markets. I pursued my culinary dreams with dedication. In 2006 I discovered The Wild Thyme Company, and it resonated with my commitment to quality ingredients, innovative cuisine, and a shared passion for culinary excellence.

  • What I want to eat/drink right now: Spam Musubi & Mai Tai

  • What is one thing on your bucket list: Culinary road trip, immerse myself in other people’s culture and learn traditional foods from locals. Italy would be the first…the list is long!

  • What do you like to do in your free time: Hiking, bike rides, boogie boarding, reading cook books

  • Why I’m a foodie: It teaches you a lot about culture and people’s desire to communicate through food and it nourishes my soul.

Amber Shell

Pastry Chef

My motto; life is short, eat dessert first… mostly because my sweet tooth is a real problem and I’m a problem solver! I actually went to school for art and always thought I’d be an art teacher. I kind of fell into cake decorating right after college in 2011, when I started working at a grocery store bakery department. I was hooked within the first few months piping all sorts of images out of buttercream, flowers, and making people’s days memorable and special. You might think that art and baking do not go hand in hand, but I think if you can make something look beautiful, it actually tastes better! We do eat with our eyes first. I bounced from bakery to bakery learning new things on the job, everywhere I went, eventually landing here at Wild Thyme in the pastry department. 

Baking is an art in itself. It bridges natural science and fine art and I think that it is truly fascinating, challenging and frustrating all at the same time. My true passion is in the creating itself, whether that be food, desserts, cakes, florals, art, or event design. Beautiful things are prepared with love and for me, the act of creating something is a way of making life feel worthwhile. Better yet, creating something delicious AND stunning for people to eat and enjoy brings ME joy. It takes a lot of effort, knowledge, and enthusiasm for this type of work and I feel like baking is Love made visible.

Get to know me:

  • What do you want to eat/drink right now? A freshly baked Cranberry Orange White Chocolate Scone, and a hot Hazelnut Latte

  • I like to do in my free time: Most of my free time is devoted to working on my own events business, but if I do have a minute or two, I love to read, paint, bike, and relax at the beach!

  • What’s one thing on your bucket list?: See the 7 Wonders of the World. Yes, I realize this is 7, but I’m an over achiever

  • Which of our High 5 Values resonates with you most?: Don’t Half Ass It!! If you give it your all, you’ll never have to wonder if the outcome would’ve been different.

  • Why I’m a foodie: Every aspect of the food is important me. The taste, texture, smell, and presentation are all key ingredients to a perfect dish. I don’t just eat food to survive. I eat to enjoy. We have come so far as a human race, and I have the privilege of eating food for enjoyment rather than just for nourishment. I was such a picky eater when I was a child but now I try everything once and if I like it I try it twice…or again and again ;)

Elizabeth Gurevich

Pastry Chef

Being born and raised in the San Francisco Bay Area, I was always eating every cuisine around, but the first thing I ever baked was my grandmother’s Russian Apple Pie “scharlotka” when I was 9; following which my baking obsession began. After completing my AS in baking in pastry in the East Bay, I spent 7 months having the time of my life studying at Ecole Nationale Superieure de Patisserie in Yssingeux, France. I'm now very happy to call San Diego my new home, and look forward to enjoying this next chapter of my life.

get to know me:

  • What do you want to eat/drink right now? Chocolate cake scraps and an Earl Grey tea.

  • I like to do in my free time: designing and baking entremets

  • What’s one thing on your bucket list?: To run a marathon

  • Which of our High 5 Values resonates with you most?: Crave. All I’m always thinking about is what can I bake next?

  • Why I’m a foodie: Food makes people happy. and it makes me happy to make food for people to make them happy.

Joseph Paulden

Sous Chef

With a deep-rooted passion for cooking inspired by cherished family experiences, Chef Joe has honed his skills through rigorous training and hands-on experience at some of San Diego’s best restaurants. Chef Joe prioritizes local produce and ethical sourcing, crafting meals that are not only delicious but also environmentally conscious. His culinary journey is a tribute to the warmth of his home state of California, bringing heartfelt flavors to every plate.

Get to know me:

  • What do you want to eat/drink right now? Topo Chico and a Breakfast Burrito w/ some good hot sauce. 

  • I like to do in my free time: I like to read, travel, caring for my plants, cooking and working out. 

  • What’s one thing on your bucket list?: I want to see the aurora borealis someday. 

  • Which of our High 5 Values resonates with you most?: Respect- resonates the most with me because it is all encompassing.

  • Why I’m a foodie:
    I’m not, I like to entertain and hospitality in general. Food is a big part of what I do, but it isn’t the whole picture.