Saving Thyme, LLC

Specialties

Saving Thyme is a personal chef service working hand-​in-​hand with the culinary needs of its clients. Executive Chef Justin Blais will consult with individuals, couples and families, helping to identify their weekly meal needs, create a grocery plan to meet those needs and then spend part of the day in the client’s home creating their meals for the week. Along with weekly meal services, Chef Blais will plan and execute special nights at home, private parties, charitable events and consult in menu development for those venturing to have their own food and beverage business.

Clients who have benefited from these services have been busy professionals, new parents, retirees, clients with dietary restrictions, physically disabled, busy families, athletes, those who dine out regularly and those who want to spend more time enjoying the things in life other than cooking.

History

Established in 2014.

Starting in a professional kitchen at the age of thirteen, I found myself drawn to the love of food under the tutelage of a great chef. With five years of experience learning from this teacher of the culinary arts, I graduated and moved to the one of the greatest culinary cities at that time, Seattle, WA.

I took advantage of each and every job offering spending years at two of the Northwest’s most prolific steakhouses, The Metropolitan Grill and Daniel’s Broiler. I honed my skills in fresh seafood at The Brooklyn, Seafood, Steak and Oyster House along with Anthony’s Homeport.

While all of these venues were beautiful and well known establishments, I wanted to focus on gaining the rest of the set of culinary skills that I would need to conduct my career. I found my way into a prestigious country club, starting as Executive Sous Chef under a demanding and results driven Executive Chef. It was here that I began learning the art of banquets and private parties, weddings, bar and

Meet the Business Owner

Justin B.

Business Owner

Starting in a professional kitchen at the age of thirteen, I found myself drawn to the love of food under the tutelage of a great chef. With five years of experience learning from this teacher of the culinary arts, I graduated and moved to the one of the greatest culinary cities at that time, Seattle, WA.

I took advantage of each and every job offering spending years at two of the Northwest’s most prolific steakhouses, The Metropolitan Grill and Daniel’s Broiler. I honed my skills in fresh seafood at The Brooklyn, Seafood, Steak and Oyster House along with Anthony’s Homeport.

While all of these venues were beautiful and well known establishments, I wanted to focus on gaining the rest of the set of culinary skills that I would need to conduct my career. I found my way into a prestigious country club, starting as Executive Sous Chef under a demanding and results driven Executive Chef. It was here that I began learning the art of banquets and private parties, weddings, bar and