Awards

Kevin's Thyme Wins Best Alfresco Dining in (201) Magazine's Best of Bergen 2009 Readers Poll. 201 Magazine, Febraury 1, 2009.

CancerCare of New Jersey bestowed their Certificate of Appreciation upon Kevin's Thyme in recognition of their support and dedication to A Taste for Hope on June 7, 2007.

Complete Event Planning

Remember Kevin's Thyme, when planning weddings, anniversaries, birthdays, holidays, retirements, bridal showers, baby showers, communions, bar and bat mitzvahs, pool parties, barbeques, holidays, reunions, corporate meetings, sales kick-offs, product launches, user groups or any other type of event.  Our on-site chefs and servers as well as our relationships with florists, photographers, entertainers, valet attendants, favor vendors and rental companies mean that all you have to do is figure out what to wear to your special day.

Grazing

Events are more focused on providing guests with a greater variety in smaller portions. Gone is a party centered around a large piece of meat. Palates are more sophisticated and diners are more knowledgeable about diverse cuisines. While more people are paying attention to their health, they are treating themselves to fine cuisine in small portions. No more are diners holding the sauce or butter.

Our E-Brochure

Ready to learn more about Kevin's Thyme? Download our e-brochure. If you can not view the e-brochure, please download Apple QuickTime.

Kevin's Thyme Merchandise

Budding young chefs and food fans, wear Kevin's Thyme merchandise.

Stop by our café to see our current selection.

Featured Recipe

Exclusive Membership

Sign-up online to earn points for every dollar spent in our café and for catering orders. Join today by completing our membership form.

Our History

Kevin's Thyme opened its doors on October 1, 2004. The café seats 60 including outdoor patio.

Kevin Oppici, Chef/Proprietor Kevin Oppici is the Kevin of Kevin's Thyme. Chef Oppici got his start in the food world by chance.  A pot washer at the local restaurant where his brother worked quit, and so began Chef Oppici’s culinary career at age 12.

Chef Oppici worked his way up to prep cook.  As an adolescent he worked at several local hotels, caterers and restaurants including Arthur’s Landing, the Marriott Hotel, NY World Yacht, the Treadway and Above the Salt.  Instead of public high school, his culinary passion lead him to Bergen County Technical School’s Academy for Culinary Arts and Hotel Administration.

Chef Oppici knew he would make a career of cooking, so he attended college at the world’s premier culinary college, the Culinary Institute of America. The CIA’s coursework covered diverse food service and hospitality industry topics including cooking technique, rules, terminology, restaurant management, finance, marketing and world cultures. The CIA offered extensive hands on training in the finest facilities with the most advanced equipment and esteemed educators.  Many CIA graduates are leaders in the food industry and include Roy Yamaguchi, Marcel Desaulniers, Susan Feniger, Charlie Palmer, Todd English, Sara Moulton, Anthony Bourdain, Michael Chiarello, Cat Cora, the new Iron Chef and the first three Bravo TV Top Chefs. Chef Oppici graduated from the CIA at Hyde Park, NY in 1993. 

As with most great chefs, their education does not end with school, but continues with travel and varied work experience.  Chef Oppici interned at Mustard Grill in Napa Valley.  While there he catered a party for Francis Ford Coppola.

In Napa Valley, Chef Oppici’s experience extended to wine making. At Robert Sinskey Vineyards, he worked with fellow CIA graduate, Chef Greg Cole. There he learned all facets of wine making from cleaning the barrels, to picking and crushing the grapes, to watching the wine ferment and, finally, to learning to balance the flavor intensity, sweetness and acidity of each wine when paired with food.

After working primarily with American cuisine and grilled foods, Chef Oppici joined famed four-star French restaurant Chez Catherine in Westfield as their Sous Chef.  During his years at Chez Catherine, Chef Oppici excelled at sauces, sweet breads, foie gras, sea urchin and wild game working under the demanding chef-owner Catherine Bourdeaux.

The late Ms. Bourdeaux was the first woman inducted in the Academie Culinaire de France and a member of the prestigious Le Dames D'Escoffier.  Her restaurant’s reputation for fine French cuisine attracted such gastronomic notables as Julia Child and Master Chefs Jacques Pépin and André Soltner.

After a meal at Chez Catherine, André Soltner, chef-owner of famed Lutèce, author and winner of over 25 culinary awards, went into the kitchen to meet the chefs.  There he met Chef Oppici who was working on puff pastry.  Chef Soltner rolled up his sleeves to share his recipe for Onion Bacon Tart Flambé, a popular staple of the Kevin’s Thyme menu.

After Chez Catherine, he returned to Above the Salt as their executive chef. Over the nine years there, he built his reputation, expanded his repertoire to include baking and built a loyal clientele. When the owners retired, he partnered with Pat Kelly to open Kevin’s Thyme. Ho-Ho-Kus was the perfect location – a charming bedroom community close to his former customers who understood fine food.  Chef Oppici enjoys the challenge and creative freedom of owning his own restaurant and catering business.

What’s next?  Chef Oppici plans to open a 30-seat restaurant in addition to Kevin’s Thyme.  Then, he can display more intricate plate presentations.

Once her children were in school, she joined a  friend at a catering job for, the now closed, Above the Salt.  Ms. Kelly stayed with Above the Salt, working her way from catering wait staff to manager.  There she met an adolescent Kevin Oppici. 

When Above the Salt relocated, Ms. Kelly joined Club Car Catering. Club Car Catering’s notable parties included the opening party for the Tribeca Grill Restaurant in New York City and the Rolling Stones Steel Wheel's Tour.

When the owners of Club Car Catering opened Contemporary American cuisine restaurant, Esty Street, in Park Ridge in 1992, Ms. Kelly followed.  She worked with executive chef Lee Ganbarg whose experience included Michel Rostang and Le Chiberta in Paris and the Gotham Bar and Grill in New York. During her 11 year tenure at Esty Street, Ms. Kelly learned firsthand about front of the house and back of the house management, order expediting, wine, bartending, supporting local  charity events and hospitality. 

When, long-time colleague, Chef Oppici, decided to start a business, they partnered to open Kevin’s Thyme.

Food Philosophy

"Keep it fresh. Be creative even with simple items. Technique is very important. Remember not all ravioli is equal."

Chef Oppici embraces a continuous improvement philosophy. He keeps current on new trends via cookbooks, Web sites and magazines and meets new food vendors. While other chefs tire of the long hours and pressure, Chef Oppici thrives on it.

Internship

Currently, enrolled in or just completed a culinary arts and hotel administration program and ready for real world experience? Ask us about our internship program by e-mailing internships@kevinsthyme.com or complete our application form. Application must be familiar with mise en place, cooking methodology and presentation. Interns must have a minimum GPA of 3.0 and are required to arrange their own transportation.