Chef Ty Thames is a Mississippi native who graduated from University of Southern Mississippi with a BA in Hospitality Management and the New England Culinary Institute in Vermont where he graduated with distinction. Moving to Parma, Italy he apprenticed under Chef Leonardo of Maria Luigi Restaurant. Returning to the U.S., Chef Ty worked at the Ritz Carlton Hotel (Washington D. C.), then moved to the regional Italian fine dining restaurant Centro, located in the Bethesda, Maryland where he was recognized in many publications such as The Washington Times, The Washington Post, D.C. Style Magazine and the Washingtonian Magazine. Chef Ty takes civic responsibility for what he cooks and serves, believes in using natural ingredients, preaches and practices professional responsibility when it comes to chemicals and hormones in foods. Chef Ty believes all chefs should burden the responsibility of educating others and their impact to the industry.