Having grown up on Quadra Island, located off the coast of Vancouver Island in ruggedly beautiful British Columbia, Tyler’s love of the ocean and passion for cooking seafood is in his blood. Prior to his cooking career, Tyler worked on oyster farms and clam beaches as well as on commercial fishing vessels, fishing Pacific salmon, spot prawns, and Dungeness crab. By age 18, he was running the restaurant in his mothers’ historic 100-year-old Inn.
It was at C Restaurant in Vancouver, under Chef Robert Clark, where Tyler got serious about cooking and left North America for Europe, ending up at Anthony’s in Leeds, Yorkshire, U.K.
Upon arriving back to Vancouver after a year in Europe, he was still restless. He decided to pack his bag again and move to New York, where he was part of the opening team for Gordon Ramsay at the London NYC. The team earned 2 Michelin stars in the first year, and Tyler was promoted to Sous Chef and then Executive Sous Chef under Markus Glocker.
After a sabbatical in Vietnam, he returned to New York and started work at the 3 Michelin-starred restaurant DANIEL as Sous Chef under Jean Francois Bruel and Eddy Leroux. It was at this time that Daniel Boulud asked Tyler to return to Canada as the Executive Chef for his new outpost, café Boulud in Toronto.