Chef Marcus and Jamie Guiliano
Chef Marcus
Guiliano has accumulated an impressive culinary resume on his path to opening Aroma Thyme Bistro. Marcus and his wife Jamie
opened New Years Eve, 2003.
Guiliano has mastered the ability to turn natural, whole food into something beautiful
and flavorful. Aroma Thyme Bistro offers an innovative menu of focused, natural cuisine that will reflect balance and well-being.
Guiliano's consistent objective is to create meals that achieve impact through focusing on pure ingredients and limiting manipulation.
To achieve this objective, Aroma Thyme Bistro will shun the use of butter and heavy dairy products, white flour products and
refined sugar that mask food's natural flavors. Guiliano credits his culinary style to major health changes he experienced
from the impact of diet including the use of Essential Oils.
Guiliano began his career in 1990 as a cook in up-state
New York at various hotels and restaurants like the Depuy Canal House. With an objective of cooking great food Guiliano set
out and worked for Mobil Five Star properties like the Greenbrier and the Broadmoor. He had the honor to work for Pierre Koffman at La Tante Claire in Europe, which at the time was on the top 25 French restaurants
in the world. Guiliano has since been the Executive Chef of prestigious Country Clubs and now his latest venture, Aroma Thyme
Bistro.
"All this experience taught me how to cook great tasting food which was slowly killing me", says Guiliano.
"About four years ago the discovery of holistic cuisine changed my life." Now the quest came to marry gourmet five star cuisine
with holistic cuisine.
Overweight, plagued with high cholesterol, and
facing an operation for acid reflux, he happened to catch Gary Null promoting his then new book Get Healthy Now: A Complete
Guide to Prevention, Treatment, and Healthy Living (1999) on public television. Marcus rushed to a health food store
for a copy and read it immediately. (He subsequently contributed numerous recipes to Null's recently released The Power
of Aging.) "Its principles about detoxifying, exercise, and a whole-foods diet changed my life. I wanted to bring
this knowledge to what we did in the restaurant," he says. Renouncing industrial megafarms, Marcus began buying free-range, pasture-raised, and certified organic meats from ranches and small farms, and he encouraged fruit and vegetable growers to cultivate crops specifically for restaurants.
Essential Oils and cooking: Aroma Thyme
Bistro is 100% committed to using only Young Living Oils for everything from cleaning, diffusing and of course cooking/seasoning.
Guiliano has received many culinary awards
including presenting at The James Beard Foundation. His latest accomplishments are formulating published recipes for Gary Null in such books at "Power Aging", "Seven Step Series", and others.
Marcus lives in Ellenville, New York with his wife Jamie and two children Justin and Courtney.
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