In 2004 Maire returned to Los Angeles and opened a catering company, Thyme Catering. “I have great memories of food from a young age,” she says. “Being form a large family, we had nightly sit down dinners at a large round table that had a Lazy Susan in the middle.” She attended the Culinary Institute of America in Hyde Park, New York and then worked at a number of top restaurants around the country, including Chez Panisse in Berkeley, The Ajax Tavern in Aspen, and Aqua in San Francisco. Maire grew up in the Brentwood neighborhood of Los Angeles, where she was heavily influenced by her mother’s natural talent for cooking and entertaining. In fact, you can order it to go or pick something up from our freezer and take it home.” “You don’t have to go to a fancy restaurant to get gourmet food anymore. “I think it’s important to be able to get great food in a casual environment like this,” says Maire. Maire says that her goal is to bring great food and flavors into a casual café environment. Thyme Café & Market has been compared to New York’s Dean & DeLuca and, regionally, Joan’s on Third restaurant.
“And it was a lot of work, but it was totally worth it – the space turned out exactly the way I wanted it to be – bright, fresh and friendly.”
“We built this space from the ground up,” says Maire. These attributes combine to create the newest café restaurant in Santa Monica’s Ocean Park neighborhood: Thyme Café & Market. Maire Byrne is a chef and a foodie who also happens to have a great eye for restaurant design.
0 kommentar(er)
