ABOUT US | team

History | Clients | Team | Employment

Nancy Thomas, Co-Owner
Ms. Thomas grew up in Oklahoma City in a family who values hospitality. This mix of her Moroccan mother and Oklahoman father made for some memorable meals with family and friends, inspiring Thomas at an early age. The excitement of turning eating into an experience has led her to a life in the restaurant industry.

Ms. Thomas' career began when she was eighteen and has never slowed down. She ventured from the Mediterranean Sea to the panhandle of Texas to a variety of cities on the East Coast until she finally landed in Northern Berkshire County, Massachusetts. Ms. Thomas utilizes her unique training, disciplined creativity and extraordinary vision to create exemplary dining experiences in the Berkshires. In 1996, her vision was first made manifest in Mezze Bistro + Bar, which serves inspired cuisine to Berkshire County residents and tourists daily.

In 1999, responding to customers' desire to bring Mezze home, Thomas developed Mezze Catering, which has become both a stand alone business and a platform that allows Thomas to constantly try new things and perfect the individuality of the overall Mezze experience. In 2001, Thomas opened Eleven - The Restaurant at MASS MoCA, her second restaurant, housed at the country's largest museum of contemporary art. Eleven has allowed Thomas to expand her vision and serve a new audience.

Thomas has also recently co-authored "The Great Tiki Drink Book" and contributed to the Caribbean Drink Book with Author Jennifer Trainer Thompson.

Linda Stripp, Catering Director
As the Director of Catering for Mezze Inc. Linda is charged with shaping the overall direction of the catering operations. She is primarily focused on developing new business, delivering exceptional service, planning and managing special events such as weddings,
rehearsal dinners, cocktail parties, corporate functions, and galas. During her tenure at Mezze, Linda has also worked in a variety of different capacities including; opening chef, and sous chef. Before joining Mezze, Stripp worked under Brendan Walsh at The Elms Restaurant in Ridgefield, CT. Prior to her stint at The Elms, Stripp was an entrepreneur founding and operating The Natural Kitchen Catering Co. and The Natural Merchant Café. During that time, she developed the company¹s overall business strategy, created menus, managed food-costing, and purchasing as well as hiring, training and supervising staff.

Stripp has co-authored Author with Jennifer Trainer "Caribbean Cocktails", "Very Blueberry", "Very Cranberry" and "Very Maple Syrup".

Aside from her cooking experience, Linda holds a BA in English and Masters in Education from Fairfield University. She maintains residence in Williamstown, MA with her husband and two children.

James Tracey, Executive Chef
Chef James Tracey comes to Mezze Inc. after a two year run as a founding Sous Chef at the award winning Craft restaurant in New York City. During his time at Craft he was instrumental in developing recipes, menus, building the kitchen team and procedures, and managing a kitchen of twenty-five employees. Mr. Tracey brings with him to Mezze close relationships with many of the top food purveyors around the globe.

A graduate of the esteemed Culinary Institute of America in Hyde Park, NY, Tracey has ten years of experience in many of the best kitchens in the country under world renowned Chefs, including Lespinasse, Gramercy Tavern, Luma, The Red Sage, and Vidalia.

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