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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