The Culinary Team

 

Brittany Killion

Executive sous chef

Get to know me:

Yo let's collaborate and listen.. Britt is back with a brand new invention.. Something is cooking up in the kitchen like a pound of bacon.. Will I ever stop? Yo, I don't know. Turn off the light and I'll glow. Wild Thyme baby! Lol (cue the music)

I started cooking in high school, just with the easy classes. I wanted to go to school for Criminal Justice/Forensics. I’m a BIG CSI fan! But then I learned about how much school/ science friendly it would be and I wasn’t about it. Lol! So, I was off to culinary school and it was the best decision I’ve ever made. FOOD IS LIFE!

  • What I want to eat/drink right now: An ice cold beer and a slice of pizza

  • My favorite aroma is: Carne asada on the grill

  • Why I’m a foodie: Because I ❤️ eating and learning about new flavors from different countries/regions

 
 

Cecilia Valencia

Chef de Cuisine

get to know me:

I was born into the restaurant industry and once I experienced how food could bring people together, I was committed to the craft. I'm classically trained, but have spent most of my career in innovative restaurants that rethink traditional recipes. If I'm not in the kitchen, I'm traveling the world to explore how others celebrate a good meal.

  • What I want to eat/drink right now: California burrito, gin & tonic

  • The love of my life is: The window seat of an airplane

  • I’m inspired by: Learning about other people's cultures

  • Buzzword: Yes, Chef (counts as one word)

  • Why I’m a foodie: “A party without cake is just a meeting.”

 
 

Aaron Renshaw

Sous chef

get to know me:

  • What do you want to eat/drink right now? Skittles and a Singapore sling

  • I like to do in my free time: Snowboard and walk my dog

  • What’s one thing on your bucket list?: To see “El Classico”

  • Which of our High 5 Values resonates with you most?: “Huddle,” open communication is my favorite

  • Why I’m a foodie: My grandfather was a navy chef and my hero. I followed his steps.

 
 

Amber Shell

Pastry Chef

My motto; life is short, eat dessert first… mostly because my sweet tooth is a real problem and I’m a problem solver! I actually went to school for art and always thought I’d be an art teacher. I kind of fell into cake decorating right after college in 2011, when I started working at a grocery store bakery department. I was hooked within the first few months piping all sorts of images out of buttercream, flowers, and making people’s days memorable and special. You might think that art and baking do not go hand in hand, but I think if you can make something look beautiful, it actually tastes better! We do eat with our eyes first. I bounced from bakery to bakery learning new things on the job, everywhere I went, eventually landing here at Wild Thyme in the pastry department. 

Baking is an art in itself. It bridges natural science and fine art and I think that it is truly fascinating, challenging and frustrating all at the same time. My true passion is in the creating itself, whether that be food, desserts, cakes, florals, art, or event design. Beautiful things are prepared with love and for me, the act of creating something is a way of making life feel worthwhile. Better yet, creating something delicious AND stunning for people to eat and enjoy brings ME joy. It takes a lot of effort, knowledge, and enthusiasm for this type of work and I feel like baking is Love made visible.

get to know me:

  • What do you want to eat/drink right now? A freshly baked Cranberry Orange White Chocolate Scone, and a hot Hazelnut Latte

  • I like to do in my free time: Most of my free time is devoted to working on my own events business, but if I do have a minute or two, I love to read, paint, bike, and relax at the beach!

  • What’s one thing on your bucket list?: See the 7 Wonders of the World. Yes, I realize this is 7, but I’m an over achiever

  • Which of our High 5 Values resonates with you most?: Don’t Half Ass It!! If you give it your all, you’ll never have to wonder if the outcome would’ve been different.

  • Why I’m a foodie: Every aspect of the food is important me. The taste, texture, smell, and presentation are all key ingredients to a perfect dish. I don’t just eat food to survive. I eat to enjoy. We have come so far as a human race, and I have the privilege of eating food for enjoyment rather than just for nourishment. I was such a picky eater when I was a child but now I try everything once and if I like it I try it twice…or again and again ;)

 
 

Elizabeth Gurevich

Pastry Chef

Being born and raised in the San Francisco Bay Area, I was always eating every cuisine around, but the first thing I ever baked was my grandmother's Russian Apple Pie "scharlotka" when I was 9; following which my baking obsession began. After completing my AS in baking in pastry in the East Bay, I spent 7 months having the time of my life studying at Ecole Nationale Superieure de Patisserie in Yssingeux, France. I'm now very happy to call San Diego my new home, and look forward to enjoying this next chapter of my life.

get to know me:

  • What do you want to eat/drink right now? Chocolate cake scraps and an Earl Grey tea.

  • I like to do in my free time: designing and baking entremets

  • What’s one thing on your bucket list?: To run a marathon

  • Which of our High 5 Values resonates with you most?: Crave. All I’m always thinking about is what can I bake next?

  • Why I’m a foodie: Food makes people happy. and it makes me happy to make food for people to make them happy.