Chef David Martone is the owner and executive Chef of
Classic Thyme Cooking School. At a very young age David had a keen
interest in food. Learning to cook came easy as David was influenced by
his entire family. Davidís Dad always told him that his Mother taught
him to do all the basics at a young age, cooking, sewing, and cleaning,
so that he could face the world knowing he could take care of himself.
Davidís interest grew as his palate developed and food soon became a
passion that is now a driving force in his life. Waking up at 2 AM in
the morning, with a NYC Little Italy or Chinatown craving, was normal,
and David would think nothing of calling and waking up his good friend
Joe at that hour to make the trip for a meal.
interest in food, in the early 1980s, David owned an Italian market
specializing in home cooked items and exceptional produce. After
graduating from the French Culinary Institute in 1989, under the
direction of world renowned Chef Jacques Pepin, David went to work at
the Chez Catherine Restaurant in Westfield, NJ. David started teaching
in the Westfield area in 1991 and pursued a higher level of culinary
education earning the designation of C.C.P. (Certified Culinary
Professional) through the International Association of Culinary
Professionals (I.A.C.P.). David worked as a board member of The New
York Association of Cooking Teachers, (NYACT) for several years.
an active member of the Westfield community, David volunteered as a
Board member, Treasurer, Vice Chairman and Chairman of the Downtown
Westfield Corporation. He is currently Co-Chair of Westfield SNAC, a
School Nutrition Advisory Council, he is a member of the Westfield
Optimist Club, founder of the Italian Club of Westfield and Third
Degree Brother of the Knights of Columbus, Chapter 1711.
He is a
member of the International Association of Culinary Professionals,
I.A.C.P. and holds the designation of Certified Culinary Professional,
CCP. He is also the host of the popular cable television cooking show,
'Cooking Thyme," which airs on TV 36.
Chef David has been featured in
numerous publications such as the Dining In section of The New York
Times, Garden Plate Magazine, Savor section of The Star Ledger and New