Meet the thyme family

 Mike Smith, owner and executive chef of THYME TABLE, THYME CATERING CLE and KRAV FOOD TRUCK started his career in the industry as a dishwasher at the age of 15. He attended Miami University for a degree in history and religion while simultaneously working in 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 he’s 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 he’s not holding down the fort at the restaurant he’s holding it down at home. Mike and his wife, Tess, reside in Bay Village with their five children and their senior boxer, Bea.
Our concept is simple. Good food. Good drinks. Good friends.”

 Eric Scott, originally from Detroit (don’t 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 can’t believe he’s ours. Eric has introduced a fantastic wine program along with world class cocktails and techniques. We think you’ll love his relaxed approach, expertise behind the bar, and his quality dad jokes.    Eric is a  Grey Coat Apprentice with Tales of the Cocktail's CAP program where he has honed his skills while simultaneously learning about both the history and future the beverage industry.  He’s a master of his craft and brings fresh ideas, whit and charm to our TABLE.