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.
Molly – Sous Chef
As a self taught chef, Molly believes that anything is possible if you put your mind and bonafide passion behind it.
Her first and favorite food memory was during her childhood years when her mother had taken her to the Willimantic Food Co-op. She vividly remembers the vibrant colors of the fresh produce and the smell of herbs and botanicals that she found invigorating. To her, that was the most intense multi-sensory experience of her life and immediately fell in love with food.
If Molly was stuck on a stranded island, the one culinary apparatus she would bring would be a fermentation crock and her guilty pleasure snack is Twizzlers.
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.
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.
Meaghan – Event Coordinator
Meaghan got her start in the wedding world working as a bridal stylist for a few years before joining A Thyme to Cook. She loves playing with colors when it comes to linens and china and has an excellent eye for design. She keeps up with the latest in wedding trends by frequenting wedding blogs such as the Knot and Junebug Weddings as well as following her favorite bridal fashion designers from BHLDN to Hayley Paige.
Her favorite thing about working with her clients is developing a great relationship with them and finding surprising ways to personalize their wedding. She can take any amount of differing visions and make them come together in a beautiful way!
She currently resides just outside of Providence, Rhode Island where you can find her and her fiancé enjoying their favorite restaurants and barcades. She loves traveling and seeking out some of the best hidden gems of restaurants and bars across the country. When she’s at home she also loves experimenting with new baking recipes from Pinterest and crafting for her home, friends and family.
Meaghan prefers not to pick favorites, but if she had to choose her favorite “guilty pleasure” snack it would be any variety of cake – cupcakes, Allie’s donut cake, cake pops, slices – you name it!
Keith – Director of Communications
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.