OUR CREW
Meet the people behind the plates... In Thyme Catered Events is a powerful collection of dedicated chefs, event professionals, and hospitality specialists who bring creativity, precision, and genuine warmth to every event.
LEADERSHIP
Arthur (AJ) Bassani
Managing Partner / Co-Founder
Favorite In Thyme Dish:
Horseradish-Crusted Beef Tenderloin
(gf,nf)
AJ Bassani brings nearly three decades of leadership in the food and beverage industry, with a career defined by elevating culinary experiences and building lasting client relationships. After earning his degree in Marketing from Hofstra University, AJ began his career as a Product/Brand Manager for Lladro USA before transitioning into hospitality. In 1996, he joined The Estate at Florentine Gardens, where he quickly rose to General Manager, overseeing sales, marketing, operations, and finance.
In 1998, AJ co-founded In Thyme Food Service, LLC with a vision to bring the same level of excellence from The Estate into the off-premises catering space. Under his leadership, In Thyme has grown into one of the premier catering companies in the NY Tri-State area, known for its quality, professionalism, and hospitality-driven approach. AJ remains deeply committed to both his clients and his community, supporting numerous philanthropic initiatives throughout New York and New Jersey.
Chef Michael Mehnert is a seasoned culinary professional and operational leader with over 20 years of experience driving large-scale foodservice excellence. A graduate of the Culinary Institute of America, he has built his career working in renowned establishments including the Marriott Marquis in New York City and the Walt Disney World Yacht Club, where he developed a strong foundation in both culinary technique and high-volume operations.
At In Thyme, Chef Mehnert has played a pivotal role in the company’s growth, overseeing events ranging from intimate gatherings to large corporate and cultural functions. During the COVID-19 pandemic, he led critical foodservice operations at two of New Jersey’s largest satellite hospitals, coordinating with FEMA, the New Jersey Department of Health, and World Central Kitchen to produce and distribute over 250,000 meals. As both Executive Chef and a Partner at In Thyme, he remains committed to innovation, execution, and delivering exceptional event experiences.
Chef Michael Mehnert
Executive Chef, Partner
Favorite In Thyme Dish:
Pan-Seared Red Snapper
(gf,nf)
CULINARY TEAM
Chef Jason Burns
Chef de Cuisine
Favorite In Thyme Dish:
Espresso-Rubbed Filet Mignon
(gf,nf)
Chef Jason Burns leads food production and menu development at In Thyme Catered Events, bringing nearly three decades of international culinary experience to the team. A native of Waterford, Ireland, his passion for cooking began early and was shaped through hands-on experience in local kitchens while completing his culinary studies at the Waterford Institute of Technology. His career has taken him across Europe and the United States, where he has immersed himself in regional ingredients, techniques, and flavors.
Chef Burns refined his craft at prestigious properties including the Park Hotel Kenmare in Ireland and the Old Course Hotel in St. Andrews, Scotland, before continuing his education at Johnson & Wales University in the United States. After working in the New York metropolitan area, including a role at Le Madeleine in Manhattan and as Sous Chef at Harvest Bistro, he joined In Thyme, where he has spent over a decade developing a distinctive culinary style that consistently delivers memorable guest experiences.
With 28 years of experience in commercial kitchens, Chef Stalzbratten brings exceptional culinary knowledge, consistency, and leadership to every event. Having been an integral part of the In Thyme team for the past four years, he works alongside our Chef de Cuisine, to ensure every menu is executed with precision, from intimate gatherings to large-scale catered events. His commitment to quality, organization, and teamwork helps maintain the high standards our clients have come to expect.
Whether preparing signature entrées, coordinating production, or mentoring fellow kitchen team members, Chef Stalzbratten approaches every event with professionalism and pride.
Chef Dane Salzbratten
Sous Chef
Favorite In Thyme Dish:
Nashville Hot Chicken Slider
(nf)
Chef John Nguyen
Chef de Partie
Favorite In Thyme Dish:
Pan Seared Diver Scallop
(gf,nf)
Chef John Nguyen is a key component of the Culinary Team, bringing energy, passion, and a team-first mentality to the kitchen. Building upon more than two years of high-volume kitchen experience, he has quickly developed a strong foundation in food preparation, kitchen operations, and event execution while embracing the fast-paced environment that defines off-premises catering.
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Passionate about collaboration and continuous growth, Chef Nguyen especially values the camaraderie and teamwork that come with working in a professional kitchen. His positive attitude, willingness to learn, and commitment to delivering quality cuisine makes him a valued member of the culinary team and an important part of the In Thyme experience.
Chef Julio Mercado is the Head Chef of In Thyme Cafe, bringing a creative, ingredient-focused approach to the café’s culinary program. Joining In Thyme in 2025, Julio arrived with extensive experience managing kitchen operations for several à la carte restaurants, along with a background as a private chef, giving him a versatile perspective on both elevated dining and day-to-day hospitality.
Known for his calm leadership style and passion for quality, Julio is dedicated to creating fresh, approachable dishes that balance consistency with creativity. His hands-on approach in the kitchen, attention to detail, and commitment to delivering an exceptional guest experience make him an integral part of the In Thyme team and the continued growth of the Cafes Division.
Chef Julio Mercado
Head Chef, In Thyme Cafe
Favorite In Thyme Dish:
Eggplant Pastelon
(nf,v)
EVENT SALES & OPERATIONS TEAM
Michael Greenberg leads business development and client engagement at In Thyme Catered Events, bringing over two decades of experience in hospitality, event strategy, and client relations. A graduate of the Culinary Institute of America, Michael began his career with Danny Meyer’s Union Square Hospitality Group at Tabla, where he quickly advanced into management roles. He later served as Private Events Manager at Blue Hill at Stone Barns, where he developed a deep appreciation for sustainable sourcing and farm-to-table operations.
Michael has since held leadership roles at premier venues including Alpine Country Club and Sleepy Hollow Country Club, collaborating with acclaimed chefs and executing high-profile events. At In Thyme, he has successfully managed events ranging from intimate gatherings to large-scale productions of up to 5,000 guests. Notably, he led the company’s food and beverage partnership for the New Jersey Festival of Ballooning, overseeing complex, large-scale operations in a fully built-from-scratch environment.
Michael Greenberg
Event Sales Director
Director of Catering
Favorite In Thyme Dish:
Petite Lobster Roll
(df,nf)
James Gutentag
Event Sales Director
Favorite In Thyme Dish:
Hand-Carved "Tomahawk" Ribeye
(df,gf,nf)
James Gutentag, affectionately known by all as “Jimmy”, is an Event Sales Director with In Thyme Catered Events. He brings a relationship-driven approach to every stage of the client journey. Calling on more than 45 years as an owner of gourmet food stores and an off-premises catering business, he has a deep passion for hospitality and a keen understanding of event dynamics.
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Through a warm, consultative style, Jimmy instills trust and ensures every detail reflects the client’s goals while maintaining In Thyme’s high service standards. His commitment to guest satisfaction and creativity makes him a valued partner to both clients and colleagues.
Tammie Coleman is an Operations Manager and Senior Event Coordinator with In Thyme Catered Events, bringing a detail-driven and solutions-oriented approach to every event. With 14 years of experience in the hospitality industry, she has developed a strong foundation in event logistics, team coordination, and on-site execution, ensuring seamless experiences from planning through completion.
Known for her organized and proactive style, Tammie works closely with clients on-site at events and internal teams to bring each event to life with precision and care. Her commitment to efficiency, adaptability, and exceptional guest experience makes her an invaluable resource to both clients and colleagues, and a key part of delivering In Thyme’s high standard of service.
Tammie Coleman
Event Operations Manager/
Senior Event Coordinator
Favorite In Thyme Dish:
Roasted Cauliflower Pappardelle
(df,nf,v)
Peter Duca
Event Coordinator/
Beverage Specialist
Favorite In Thyme Dish:
Anything that pairs with a
Smoked Old Fashioned...
Pete Duca is an Event Coordinator and the resident Beverage Specialist with In Thyme Catered Events, known for bringing energy, creativity, and precision to every event he touches. With more than 20 years of experience in hospitality and mixology, he has built a reputation for designing elevated beverage programs and managing high-performing bar operations that enhance the overall guest experience.
With a sharp eye for detail and a passion for craft, Pete approaches each event as an opportunity to create something memorable, whether through signature cocktails, thoughtful pairings, or seamless bar execution. His ability to anticipate needs, adapt in real time, and deliver consistently polished service makes him a key contributor to both client satisfaction and the In Thyme experience.
DROP-OFF CATERING & CAFES DIVISION
John Zumbo
Director, Drop-Off Catering /
GM, In Thyme Cafe Moonachie
Favorite In Thyme Dish:
"Jersey Sweetheart" Colossal Panini
(nf,v)
John Zumbo serves as the Director of Drop-Off Catering and General Manager of In Thyme Café, bringing a dynamic blend of operational leadership, hospitality expertise, and client-focused execution to both divisions of the company. With more than 15 years of experience in high-end/high-volume food service as well as off-premises catering, John leads the seamless coordination of corporate drop-off programs while managing the day-to-day operations of our flagship cafe in Moonachie, NJ.
In this dual role, John plays a critical part in shaping the guest experience across multiple touchpoints, from meticulously curated catering menus to the welcoming atmosphere of the In Thyme Café, making him an integral part of the In Thyme team.
Chef David Patriarca serves as the Food Service Director for the Hackensack Meridian Health Corporate Café, where he is responsible for driving both operational performance and the overall guest experience within a dynamic corporate dining environment. As a graduate of the Culinary Institute of America, with 40 years in hospitality and corporate food service innovation, Chef Patriarca leads the café with a focus on continuous improvement, quality, and guest satisfaction.
Prior to joining In Thyme, Chef Patriarca held management positions in corporate food service with both Sodexo and Compass Group.
Working cross-functionally with culinary and operational teams, Chef Patriarca helps shape menus, streamline processes, and introduce initiatives that improve both efficiency and engagement. His forward-thinking approach and commitment to excellence position this next-gen café as a standout amenity within the modern workplace.
Chef David Patriarca
Food Service Director
HMH Cafe by In Thyme
Favorite In Thyme Dish:
Whatever His Team is Featuring Today!
ADMINISTRATION
Peter Mason
Chief Commercial Officer
Favorite In Thyme Dish:
Cowboy Caviar
(df,nf,v+)
Peter Mason joined In Thyme Food Service in the fall of 2024 as Chief Commercial Officer, bringing over 25 years of experience across large-scale food and beverage operations, entertainment, and live events. In this newly created role, he is focused on innovation, enhancing audience engagement, and streamlining revenue operations to support the company’s continued growth. His expertise sits at the intersection of hospitality, strategy, and modern commercial infrastructure.
Prior to In Thyme, Peter served as EVP and Chief Revenue Officer at Studio Square Hospitality Group, where he played a key role in the development of more than 200,000 square feet of hospitality and event space across New York and Florida. During his tenure, the company experienced significant expansion, increasing headcount by 800% and growing operating revenue more than 10X in under four years.
Peter holds a Master’s in Executive Leadership from Cornell University, along with advanced credentials in Project Management from University of Virginia and Data Science from Vanderbilt University.
Melissa Davidowski is the Director of Client Services at In Thyme Catered Events, where she plays a critical role in shaping the overall client experience. With 25 years of hospitality experience, she brings a seasoned perspective and a deep commitment to excellence, overseeing quality assurance and ensuring that every event meets the company’s highest standards.
Serving as a key advocate for both clients and internal teams, Melissa is focused on consistency, communication, and continuous improvement at every touchpoint. Her thoughtful, solutions-driven approach ensures that each event not only meets expectations but exceeds them, reinforcing In Thyme’s reputation for exceptional service and lasting client relationships.
Melissa Davidowski
Director of Client Services
Favorite In Thyme Dish:
Maple-Glazed Kabocha Squash
(df, gf, nf, v+)
Linda Mansour
Accounting Manager
Favorite In Thyme Dish:
Death by Chocolate
(gf,nf,v)
Linda oversees all financial accounting operations at In Thyme, including receivables/deliverables management, payroll and reporting. With more than 30 years of experience in accounting, fourteen of them specifically in hospitality, her approach combines precision, consistency, and a strong commitment to operational excellence, ensuring that systems and reporting align seamlessly with the needs of the business.
Throughout her career, Linda has held accounting roles across a range of industries, developing expertise in financial reporting, budgeting, and process optimization. At In Thyme, she plays a key role in maintaining financial integrity while supporting the company’s continued growth and commitment to delivering exceptional experiences.
Hugo Flores is the Warehouse Manager at In Thyme Catered Events, overseeing the logistics and operational readiness that support the company’s events and day-to-day functions. With his team responsible for order picking, truck packing and maintenance, and equipment inventory control, Hugo plays a vital role in ensuring every event is properly equipped and prepared for seamless execution.
Having more than 20 years at In Thyme, working his way up from general warehouse help & event staff, Hugo has a keen understanding of what it takes to maintain efficiency, accuracy, and readiness across all operations. His attention to detail and commitment to operational excellence help ensure that In Thyme’s on-site teams have the necessary tools to deliver exceptional service at every event.
Hugo Flores
Warehouse Manager/
Logistics Coordinator