Chef Tyler

Introduction: With more than fifteen years of experience managing craft kitchens in the inland northwest, I have unique and sprawling skills and knowledge when it comes to the application of food and nutrition. As the former Executive Chef of Mizuna and former Chef de Cuisine of Sante Restaurant and Charcuterie, I am known for my palate as well as my ability to improvise using the best ingredients available. The techniques and flavors that I apply to cooking range from strictly French to Asian fusion and barbecue, and the aim is always to equal or best the most delicious dish your grandmother ever made, or at the least provide the joy that she delivered in the process of service. I enjoy cooking with the most naturally-raised, locally-sourced, from-scratch ingredients as is possible. I also enjoy a challenging menu, and I have much experience with dietary restrictions including gluten free, ketogenic, vegan, vegetarian and raw diets. I also have years of experience with whole animal butchery and food preservation techniques including cheese-making and charcuterie.