Laid-Back Fine Dining
High Thyme has been tempting guests with a taste of the good life since 2003. Our laid-back, come-as-you-are approach to fine dining is a convenient option for beach goers, local families and foodies from all walks of life. We’ve been regarded as one of Charleston’s best kept brunch secrets by Charleston City Paper; we’ve been featured by The Daily Dish as a Bravolebrity endorsed dinner date destination; and we’ve been dubbed a “favorite Lowcountry thing” by a New York Times bestselling author. We hope that we can be one of your favorite things too!
Taylor Still, Executive Chef
Taylor grew up in Greensboro, NC and inherited his mother’s love of cooking in the kitchen of his childhood home. As a young man, Taylor studied studio art at Guilford College and the College of Charleston. He took his first kitchen job while transferring between the two schools and was instantly hooked. Taylor became the kitchen manager at the Folly Marina’s Sunset Cay in 1999. After a few years, he joined Blossom Café as a line cook. By 2004, he was a sous chef, and before the year’s end, he found himself at High Thyme.
Taylor became part owner of High Thyme in 2014, but you can still find him in the kitchen. And when he isn’t working, he’s making memories in his own kitchen with wife Tori and daughters Isabella and Juliana.
Emily Daniels, Dining Room Manager
Emily is originally from Houston, Texas and moved to Marietta, Ohio as an adolescent. She started her college career at the Ohio State University but transferred to the College of Charleston in 1995 seeking sun, fun and a Corporate Communications degree. Emily has worked in the Charleston restaurant industry in some capacity since her C of C days, and it certainly stuck as a career move. She joined the High Thyme team in 2005 after the birth of her daughter Bennett and she didn’t skip a beat serving all the locals after her son Myer was born in 2006.
Emily became part owner of High Thyme in 2014, and her home life and work life have since been pretty well blended. Emily’s husband Coby manages the dining room on a regular basis. When they’re not at the restaurant, the Daniels can be found cheering on Bennett and Myer at their sporting events, taking a family boat ride with their pup Elway, or exploring new flavors for the High Thyme wine list.
David Kuhn, Sous Chef
David was raised just North of Pittsburgh in Butler, PA. He attended the University of Pittsburgh and started working in kitchens while in school. He relocated to Charleston in 2005 to enjoy a better climate and joined the High Thyme team in 2007.
David became part owner of High Thyme in 2014. He enjoys pursuing culinary interests in the High Thyme kitchen but also spends a great deal of time outside. You can find David biking daily through the Old Village in Mount Pleasant, playing golf and spending time with his beloved dog Hemingway.