Thyme Table

Mike Smith, owner and executive chef of THYME TABLE, THYME CATERING CLE and THYME TRAVELER TRUCK started his career in the industry as a dishwasher at the age of 15. He attended Miami University pursuing a degree in history and religion while simultaneously workingin the restaurant industry. His passion for food elevated and he discovered that working in a kitchen was where he felt most at home. Mike has since filled every position the restaurant industry has to offer. While hes spent years in fine dining, serving presidents, politicians, celebrities and athletes he found a sweet spot right in the middle and is eager to present thoughtful dishes in a warm and inviting atmosphere. When hes not holding down the fort at the restaurant hes holding it down at home. Mike and his wife, Tess, reside in Bay Village with their five children and their boxer, Bea. Eric Scott, originally from Detroit (dont hold it against him) worked in marketing and PR for 15 years before moving to Cleveland. Here Eric fell in love with the hospitality industry and truly found his niche behind the bar. He has served beside some of the industries finest and we cant believe hes ours. Eric has introduced a fantastic wine program along with world class cocktails and techniques. We think youll love his relaxed approach, expertise behind the bar, and his quality dad jokes. Eric is a Grey Coat Apprentice with Tales of the Cocktails CAP program where he has honed his skills while simultaneously learning about both the history and future the beverage industry. Hes a master of his craft and brings fresh ideas, whit and charm to our TABLE.