About UsCorporate lunches to large events, cakes, breakfast, lunch and dinner

Never Enough Thyme brings a lifetime of experience and a genuine passion for the culinary arts to our catering services. We love offering our expertise to clients through cooking classes and helping to save you time with prepared food that’s sold in our Food Shoppe.

Reaching clients in positive ways that impacts memory, place and time is the goal of Never Enough Thyme. We are the team to call when you’re looking for something different.

Never Enough Thyme is made up of Chef Dierre Acheson and an incredible crew of people with strong work ethics who get great pleasure out of knowing that our clients are happy with our service.


Many years ago I saw the Stratford Chef’s School on CTV and said to my husband: “that’s it, that’s what I want to do!” As fate would have it, one week later I saw an ad in the paper for an apprentice chef position at Janet Lynn’s Bistro. I got the job and owe where I am today to the impressive Janet Lynn and the skills she taught me about how to respect and love food with detail and presentation in mind. My career in food continually moved forward from this point as I worked as banquet chef and sous chef at the Cutten Club where I learned how to be a teacher and gained the organizational skills necessary for taking a team to the next level. After Cutten Club, I took on a more challenging role as the chef at Four Points Sheraton where I honed my skills in catering before moving on to a catering group in St. Jacobs as executive chef. My multi-tasking skills were truly tested while working there as I was involved with catering, three restaurants, a bakery and deli. In 2002, I decided that I wanted a kitchen with a sense of style that I could call my own and with catering as my passion, Never Enough Thyme came to fruition. Throughout my culinary career I’ve learned to be a problem solver who can think outside of the box and am fortunate to have found something that I love to do