There's a new kitchen in town. It’s not in a restaurant, it’s not in a take-out concession stand, and it’s not in someone's home.

This kitchen is on wheels, and it's an entirely new concept in the business of dining, according to its owner.

Family Thyme owner Michael Whitney came up with the idea after running a catering and culinary events business for three years.

Whitney said his custom-made kitchen arrived three weeks ago. He designed it to his specifications.

“You can get vending and catering trailers, but that wasn't what I wanted,” he said. “I kept looking into it and finally found what I wanted. The base of it is a NASCAR hauler, made of aluminum.”

The traveling kitchen, which he will pull behind his truck, is 28 feet long and 8 1/2 feet wide, with a 7-foot ceiling.

“It's completely self-contained with a stove and three refrigerators, all running off a propane generator, a three-bay sink, and running water from an electric pump,” he said. “It's a restaurant on wheels.”

Whitney says he will come to your home or business venue and prepare whatever food, drink and service is desired, allowing you to be with your family and friends without having to drive anywhere or do any of the work that would be required.

Whitney admits this is an unusual concept for these parts.

“There are a lot of concession trailers, vending trailers and catering trailers. I'm not in any of those categories. I don't have to plug into water or power. I can operate in the middle of a field.”

The name, Family Thyme, is a play on words.

Whitney said that after working as a chef in several restaurants, which required too much time away from his family, and then running his catering business, he was feeling like he needed more time with his wife, Jennifer, and their two daughters. Now when he’s preparing for an event, his kitchen is right in his back yard.

“I'm working, but if I need to go put one of my daughters to bed, I can,” he said.

Originally from Raymond, Whitney got his start as a chef at the Ocean Point Inn in 1995. He and his wife moved back to the area in 2002.

The head chef at The Thistle Inn for seven years, Whitney said working there with his fellow cooks was a great learning experience for all involved.

His sous chef of two years, Tony Bickford, has gone on to start his own restaurant in Wiscasset, Little Village Bistro, and Ian Ronan, who transitioned to sous chef after Whitney left the Thistle recently opened Waves (formerly Ebb Tide) in Boothbay Harbor.

Whitney knows the ins and outs of the restaurant and food serving business.

“I started this when I left the Thistle in 2012 after seven years,” he said. “At the Thistle, the kitchen staff worked with a concept in mind. We tried to keep everything simple, interesting and fresh.” He said he carries that tradition on in his own business.

The list of services Whitney's business provides is extensive, whether it’s for a wedding or party for 200 people, a small family gathering or large family reunion, or just a private dinner for two. “If somebody wants a meal prepared and served at their home, whatever extent of service they want, I'll provide it.”

He also offers a concierge service.

“If someone wants their vacation home stocked with food items when they arrive, they can email a list of what they want, and when they show up their fridge is stocked with snacks, cold beer, whatever they want.”

Planning a lobster bake for 150 people? Whitney has designed and is having built a lobster cooker five feet long and 30 inches wide that will cook enough for 150 people.

“I’m able to pull up in front of someone's house and make their evening,” Whitney said. “I can provide a bartender, a server, anything they want. It's their evening.”

Contact Family Thyme and Michael Whitney at 207-380-2502 or familythyme2013@gmail.com.