Additional Staff

   Mark Davies 

Food Services Director 

I was born in Allentown, PA in 1968.  I grew up in a family that the dinner meal time was the most important time of the day and everyone had to be at the table. It was then that I learned the importance and fun of preparing a wonderful meal for any family function. I can still remember the fragrant smells coming from my mom or grandmother’s kitchens as they prepared everything from scratch.  While attending high school at DH Conley High I worked in various restaurants around Greenville including Fosdicks Seafood, Sub Station II, and Parker’s Barbecue. After a year at East Carolina University I enlisted in the United States Navy to become a Mess Management Specialist(fancy title for cook). I served on the USS Finback (SSN-670) submarine serving 120 crew members three meals a day and four while on patrol at sea. This is where I learned first hand how satisfying it was when a crew member gave a compliment for a good meal or one that reminded them of home. From here I decided that it was  a God given talent to be able to prepare these delicious dishes. At the end of my enlistment I enrolled at Johnson & Wales University in Norfolk, VA in the culinary arts program. Upon graduation in May of 1993 I was ready to cook for anyone who would eat. From my time of graduation I have worked as a Sous Chef, a Banquet Chef, Saucier, and a restaurant manager in restaurants as far north as Pennsylvania  and finally in Greenville, NC. My last restaurant experience was for 10 years with Ruby Tuesday restaurants. During my time with Ruby Tuesday I always yearned to get back to the kitchen to create dishes from scratch and no more microwaving premade food and with a new family I no longer wanted to work the long hours and holidays that the restaurant business requires. So it was at that time, after years of research and building up the nerve, I embarked on Chef On Thyme Personal Chef and Catering Service.  Since March of 2007 we have seen our business grow two fold and I also became the Food Service Director at Oakmont Baptist Church. So now I feel that I am able to create great meals for everyone who appreciates a good meal for a reasonable price and I am back to my first love, trying to recreate my mom and Mom Mom’s(grandmother) cooking using only the freshest ingredients available and trying to bring back all those busy families “back to the table”