Gwyn Novak

Gwyn is the chef and founder of No Thyme to Cook, Southern Maryland’s premier cooking studio teaching students of all ages the love of food. Gwyn’s emphasis is on using locally-sourced ingredients to create delicious, yet simple dishes. A graduate of the Baltimore International Culinary College and a member of the International Association of Cooking Professionals, Gwyn has been cooking and writing about food for more than 25 years.


Elisabeth Langmack

A self-taught cook, Elisabeth vividly remembers poking through her mother's spice cabinet for all things that were "good on chicken." She reads cookbooks like novels, views recipes as research material and is proud to say that her family never eats the same recipe twice! Traveling with her husband throughout his career in the Navy expanded her palate and compelled her to begin her own successful personal chef service. Now a part of the No Thyme to Cook team, she shares her passion for food with all of our students.


Jenni Nargiz

Chef Jenni is a DC native. She graduated from Le Cordon Bleu in LA specializing in international cuisine. She spent years cooking in restaurants and was a private chef at USC before coming to Solomons Island to join our team.


Bonnie McGraw

Bonnie joined No Thyme To Cook in 2016 as she transitioned off active duty as a Naval Helicopter Aviator.  She loved our ethos and wanted her next job to center around bringing people together over great food. In 2017, Bonnie attended the Ballymaloe Cookery School in County Cork Ireland. Baking is her guilty pleasure, and she finds kneading dough therapeutic.


Kim Bradbury

Kim has been a lead instructor at No Thyme to Cook since the spring of 2016.  She is currently completing her degree from Auguste Escoffier, School of Culinary Arts and holds a Master’s Degree from the Johns Hopkins University, Carey Business School. Kim enjoys traveling and experiencing authentic regional cuisines from fresh Italian pasta and artisanal brick oven pizza to learning to make paella at the Barcelona Cooking School.


Brooke Brown

Brooke is our in-house mixologist. The winner of Southern Maryland's Best Craft Cocktail in 2016 and recently crowned 2018 Mid-Atlantic Battle of the Bottle Champion, Brooke shows you how to use handmade simple syrups and fresh ingredients to craft three different cocktails so you can become a mixologist in your own home. 


Brian Grabarek

A 1992 Graduate of the Baltimore International Culinary College, Brian has been in the restaurant and hospitality industry for more than 30 years. Starting as a prep cook and working his way up the ranks, Brian is a former American Culinary Federation Certified Executive Chef and Certified Culinary Educator. Brian spent time teaching Culinary arts at Anne Arundel Community College’s Hospitality and Culinary Arts Center as well as Howard Community College. He is a well-rounded chef having worked in many different disciplines of the hospitality industry from 3-star fine dining restaurants, and even owned his own casual dining restaurant in Baltimore’s famed Canton area for a few years. Brian also spent time in the convenience store industry creating and inspiring food concepts for those on-the-go. He currently works at the Chesapeake Hills Golf Course as the Assistant General Manager and lives in the area with his wife and kids.

“When you’re passionate about something it is easy to teach because it comes from the heart!”


Mary-Blake Summerlin

Mary-Blake H. Summerlin is a Registered Dietitian Nutritionist. She holds a Bachelors of Science in Nutrition and Dietetics and completed a post graduate internship at Virginia Commonwealth University. She is Level 1 and 2 certified in Adult Weight Management. Mary-Blake enjoys teaching others about the benefits of healthy eating. She loves her family, chocolate and spin class.


Lauren Woytowitz

Lauren attended culinary school at her local community college on Long Island, NY. While in school she studied abroad at Florence University of the Arts. During that time she learned traditional Italian cakes, pastries and Italian wines. After finishing the Baking and Pastry program Lauren moved to Hawaii with her husband. During that time she went to the University of Hawaii and obtained a bachelor's degree in Public Administration. She missed working in a kitchen so after graduating she became a cake decorator in a local bakery. After moving again, she was a breakfast chef at a famous inn in Savannah, GA before moving to Maryland and taking a job at No Thyme to Cook.