Bountiful • Diners might find it difficult to label the menu at Thyme & Seasons.

Chef Hai Fitzgerald, the owner of this 3-year-old Bountiful restaurant, serves a little bit of everything: grilled fish, creamy pasta, Thai curries, Asian stir-fries, pulled pork, barbecue ribs and even gluten-free desserts.

Several times a year, the 49-year-old chef also plans special all-you-can-eat sushi, lobster and prime rib nights. And on the side he operates The Thyme & Seasons Spice Company. His building — a remodeled video store — is a unique combination of restaurant, market and production facility.

Fitzgerald recently offered some insight into his eclectic business model.

There's no set menu. How do customers order?

We have some staples, but the menu is just a guide. My customers are at the whim of what is fresh. I talk to them and try to find out what they are in the mood for. Sometimes they say "Give me something Thai" or "Give me something spicy." I have a huge advantage over most restaurants because I buy what's fresh and in season. Every dish is unique.

What's your background?

I was born in the Mekong Delta (Vietnam) to a family of rice farmers. Everything we ate came out of our garden or was something we raised and butchered ourselves. When I was 13, we moved to Pennsylvania. I worked for many years in computers and information systems before I opened the restaurant. Cooking has always been a passion of mine, and I decided I'd rather feed people than fire people.

Talk about the restaurant's signature purple rice.

It's an artisan blend of five different kinds of rice: black, brown, red, jasmine and sticky. When you cook it, the black rice bleeds into everything and makes it purple, but it's high in fiber and antioxidants. Because I source all the rice and make the blend myself, I know it's fresh. Rice is a grain that must be eaten within a year of harvest and 90 percent of what is available in the grocery stores is old. In Asia, old rice is fed to the farm animals.

Is the rest of the menu healthy?

I'm always looking for ways to add fiber, which allows your system to process food evenly. And I try to introduce people to new vegetables: Chinese broccoli, Napa cabbage and daikon radishes. About the only time I fry food is during our annual sushi festival, when I serve tempura. The rest of the time, everything is grilled, stir-fried or sautéed. I also make several varieties of gluten-free desserts. The chocolate cake has just three ingredients eggs, butter and chocolate, but it's heaven on earth.

Why did you start the Thyme & Seasons Spice Co.?

Customers wanted to replicate some of the dishes I was making. But they didn't want to go out and buy all the spices I use. My first product is an American Southwest blend. It can be used as a rub for meats and fish or as a finishing seasoning for pastas and sauces. (Eight-ounce and 16-ounce packages are sold in Associated Food stores.) I have a barbecue spice blend that will come out early next year. And I want to create several more blends that go with all types of regional cooking: Thai, Italy, Vietnamese. For all these, I'll use the restaurant as a proving ground.

kathys@sltrib.com

Twitter @kathystephenson

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The eclectic chef

Who • Hai Fitzgerald, owner of Thyme & Seasons restaurant and spice company

Where • 3211 S. Orchard Drive, Bountiful; 801-294-4099

Open • Monday to Saturday, 11 a.m. to 2 p.m.; 5 to 9 p.m.

To buy • Thyme & Seasons Spice Co. American Southwest Blend seasoning is sold in 8-ounce and 16-ounce packages in Associated Food stores.

Online • thyme-seasons.com —

Grilled chicken pasta

1/2 pound chicken breasts or boneless chicken thighs

1/4 cup Thyme & Seasons Southwest Spice Blend, or more to taste

1-2 tablespoons olive oil

3 cups tomato sauce

2 tablespoons Thyme & Seasons Southwest Blend

1/2 cup heavy whipping cream, half-and-half or milk

2 cups cooked penne pasta

Grated parmesan cheese

Heat an indoor or outdoor grill to 425 degrees. Coat chicken with 1/4 cup spice blend. Lightly drizzle with olive oil, just enough to wet the seasoning. Let stand to marinate for 10 to 30 minutes, but don't soak for more than 2 hours. Place on hot grill and cook until one side is golden brown. Turn and grill until chicken reaches an internal temperature of 180 degrees. Remove from heat and cover for 5 to 10 minutes. Slice.

Meanwhile, combine tomato sauce, 2 tablespoons spice blend, cream, cooked pasta and the sliced grilled chicken in a large saucepan. Let the mixture come to a full boil. Reduce heat and simmer until sauce thickens, stir well to prevent burning. Remove from heat and serve topped with grated parmesan cheese.

Servings • 2

Source: Chef Hai Fitzgerald