Chef Jonathan "Ty" Thames is a former Mississippi native who started his culinary career at the age fifteen. Chef Ty started his educational path at the University of Southern Mississippi where he received a BA in Hospitality Management. He then went on to the New England Culinary Institute in Vermont where he graduated with distinction. After leaving Vermont, Chef Ty moved to Parma, Itlay to pursue his culinary passion of Italian cuisine.

On returning to the U.S., Chef Ty moved to Washinton D.C. where he was hired at the Ritz Carlton Hotel, Georgetown Property. After working with the Ritz Carlton, Chef Ty moved to a regional Italian fine dining restaurant in the Bestesda, Maryland where he worked hand-in-hand with the great chef Liam LaCivita. The two were recognized in many publications such as, Washington Times, Washington Post, D.C. Style magazine, and the Washingtonian magazine.

Chef Ty left D.C. to pursue his dream of owning his own restaurant. Moving back to his roots, he found home in Starkville, Mississippi. Here, Chef Ty has managed to bring the best that he has learned back to Mississippi. He has been notarized locally in many publications such as, Commercial Dispatch, Starkville Daily News, and Northeast Mississippi Daily Journal.

Chef Ty is a chef who takes civic responsibility for what he cooks and serves; he's a believer in using natural ingredients, even the most complex recipes, and he preaches and practices professional responsibility when it comes to chemicals and hormones in foods. Chef Ty believes all chefs should be aware of what is going on in our environment, concerning, over fishing, waste management, and all the products we buy to sell. Chef Ty believes that Chefs hold a huge responsibility in understanding these products and should use our medium to educate others on their impact to the industry.