The amazing people behind A Thyme to Cook utilize their numerous talents and experiences to create an award-winning team – capable of turning any event, venue and ingredient into a most memorable moment.
Linda – Owner / President
Linda, who began ATTC, is multifaceted and still evolving! Many years of her life were spent as a clinical nurse specialist/nurse practitioner, teaching at graduate nursing programs. She opened ATTC as a specialty food shop and cooking school and also travelled extensively, looking for food stimulation. When she finally got her act together, it was clear that taking care of people was the key factor, as long as food was involved. Fast forward to 2015 where her mission remains strong in terms of fostering relationships and being true to quality in all aspects of the experience.
Any spare time is spent in the dirt, traveling and tasting as much as possible, studying antiques, with her Maine Coon Cats (the fuzzy boys), and with her husband and combined family of 5 amazing and accomplished kids and grandchildren.
Linda’s guilty pleasure from a long ago was Twinkies, and then it went to good wedding cake and is now Fisher’s Island Oysters and Karl’s Hot Sauce from Dominica. Her tastes have refined!
Joe – Head Chef
Joe started with ATTC as a dishwasher in the late 90s and has dedicated himself to becoming Head Chef.
Whereas the culinary side is his passion and career, he’s a firm believer his real job at the cookery is in “creating memories that will last a lifetime for our clients”.
Joe’s favorite “guilty pleasure” snack is a gloriously vibrant bowl of Fruit Loops. When forced to name one ingredient that he can’t live without, he played eenie, meenie, minnie & moe with salt and garlic, and salt won.
Angela – Pastry Chef
Angela creates all the baked goods and desserts for the catered events. She has an associates degree in culinary and pastry arts from Johnson and Wales University.
Angela is the ‘architect’ behind our holiday season Gingerbread houses!
Surrounded by sweets all day, Angela’s favorite guilty pleasure snack is sushi.
Lexie – Director of Events
Lexie joined the ATTC family in 2005 and has held the positions of Floor Captain and Trainer. Lexie has years of experience working with high-end clientele and celebrities at both Foxwoods Resort Casino and Mohegan Sun. She has a passion for developing lasting relationships with her clients and thrives on making every moment memorable.
Lexie has a Bachelor’s Degree from Eastern Connecticut State University, and plans on pursuing her Master’s in I/O Psychology.
Lexie resides near Misquamicut, RI with her fur-babies (Mia and Buddha). In her spare time, Lexie enjoys frequenting country music concerts (as far away as Nashville), spending time with her loved ones, gardening and traveling.
Lexie’s “guilty pleasure” snack is warm home-made apple pie with vanilla ice cream.
Brian – Event Coordinator
Brian’s catering experience began in the Hotels and restaurants of the Hamptons in the 1980’s. After receiving THREE degrees from Johnson and Wales, Brian worked in local hotels and also came to join A Thyme To Cook in the early years.
After 8 years, Brian left for a “brief” 19 years to hold the position of manager of special events at Foxwoods Resort Casino. During his tenure there managing casino events, celebrity events, tournaments and specialty dinners, he received the 2005 Event Planner of the Year award from Events Solutions Magazine. Brian started his own event design business in recent years and found his way back to ATTC.
In his spare time, Brian can usually be found enjoying his front porch, working on his line of jewelry, going to the beach and traveling. Brian also volunteers his time creating decor and mentoring community groups doing fundraisers in the LGBT community.
His favorite “guilty pleasure” snack is cheese doodles. The puffy kind. And he’s not even guilty about it.
Fiona – Event Coordinator
Fiona arrived at A Thyme To Cook with a diverse background. Having grown up in the hospitality business via a small family-run Inn/restaurant/pub/shop/post-office in Ireland, dabbling in marketing and PR at various small firms, and working as an Event Manager in Manhattan, Fiona has worked with all types of people, cuisine, and events.
After a year in France followed by four years of studying business, economics, sociology, and political science at Trinity College Dublin, she realized that the highlight of those years was planning social events and exploring new foods. Hence, the perfect marriage of those two passions at ATTC.
Fiona is constantly on the go and can be found in Mystic doing anything from sneaking vegetables into dessert recipes on her blog, trying a crazy yoga position, reading on the beach, or exploring new places, all while drinking copious amounts of tea.
Her favorite guilty pleasure would have to be ice cream – any.
Krystie – Event Coordinator
With an extensive background in the food and beverage world, Krystie is also our liquor guru! She has a passion for design and new trends, and loves a meticulously organized space. From a little girl she has always had a desire to be immersed in the world of weddings, and has always been intrigued by the ever growing and ever expanding food and beverage industry. With eager eyes and a hungry palate, her position as Wedding Event Coordinator marries these two passions flawlessly.
With a B.A. in Psychology from UCONN, Krystie has had a flare for talking to and getting to know people since day one. After the corporate world left her wanting more creative flexibility, and to get back in touch with the food industry, Krystie joined the team as a Wedding Event Coordinator and by simultaneously taking on the role as “Liquor Queen”, she has helped to influence all our beverage trends, selections, and specialty cocktails!
Krystie is always adventuring and trying new things, and can be found at beaches and in coastal towns across the North Atlantic Seaboard, experimenting with new flavors and creating new recipes, visiting Maine, traveling around the country for new inspiration every chance she gets, and vacationing in Nosara, Costa Rica.
When asked what her favorite guilty pleasure snack was, she was troubled with just one answer, “It depends on my mood!”. But, when pressured for a selection decided on tacos – any kind, for any meal.
Megan – Event Coordinator
Megan has worked at ATTC in several capacities, starting out as a intern, working in all positions on the service team before joining as an event coordinator. She really has a great understanding of the way things work on all the ATTC teams from the inside out.
She is a full-time student at Mitchell College in the Event Management program and will be graduating with her Bachelor’s degree May 2017. She is also received her qualification as a certified event planner in 2016. Megan’s exposure to catering and weddings goes all the way back to her Great Grandmother’s handmade bridal gowns in her hometown of Baltimore Maryland.
In her spare time she spends time with her two kids and husband at their home in Groton, usually covered in glitter or sparkles and topped with a bow. Her guilty food pleasure is sour beef and dumplings (inspired by her Polish decent) or anything lemon flavored!
Keith – Director of Corporate Events & Marketing
Keith has years of experience with Corporate Training, Sales and Marketing. He has worked with large corporations such as GMAC and Prudential as well as some of Connecticut’s top agri-tourism farms. He has been an invited guest speaker at local and international conferences on the subject of marketing via social media.
When not at the Cookery, Keith is working with his wife and son on their farm – Full Heart Farm in Ledyard. Keith oversees a popular television website and is a member of the Broadcast Television Journalists Association (the group behind The Critics Choice Awards).
Keith’s favorite “guilty pleasure” snack is cold pizza and a big glass of milk.
Juli – Director of Wedding Sales
Juli always gravitated toward design, events and food! Even as a youth in small town Maumee, Ohio, if it wasn’t harvesting in her Grandpa’s garden, or wild harvesting chanterelles with her Grandma, it was organizing little neighborhood productions. Juli moved to San Francisco where she eventually worked with Wolfgang Puck, Bradley Ogden and Hubert Keller while in college, truly savoring every moment.
Juli moved to the East Coast and Graduated with a B.A. in Art from Connecticut College. Now, she’s merging her 25 years of restaurant, design, planning, event coordination, floral and photography experience at a Thyme to Cook as Director of Wedding Sales. She feels honored to be working at that initial starting point, where Bride’s and Grooms are seeking direction and are so willing to share their personal stories. She also thrives working with the inspiring team at ATTC in the North Stonington countryside.
Her favorite “Guilty Pleasure” is chocolate dipped halvah, Salt and Straw’s olive oil ice cream or a really good glazed cronut!
Magdalena – Director of Administration
Magdalena is responsible for the organization and coordination of office operation, procedures and resources to facilitate effectiveness and efficiency.
Originally from Poland, Magda became a US citizen in 2014 and holds a Master Degree in Business Administration from University of New Haven.
When not at the Cookery, Magda rehearses “Polish Cooking” for her fiancé Jon.
Magda’s guilty pleasure snack is, without a doubt, “Talenti” Gelato.