Grew up in the Great Lakes Bay Region of Michigan, where early family meals and a love for bringing people together sparked his passion for cooking. After graduating from Chesaning Union High School, he spent years working in well-known corporate restaurants before pursuing formal training at Le Cordon Bleu College of Culinary Arts in Florida, graduating with honors in 2010.

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Tyler's career quickly accelerated. He worked alongside respected chefs such as Paula DaSilva, James Beard Award-winner Allen Susser and Michelin star chef Jeremy Ford, whose influence helped shape Tyler's bold, culturally inspired cooking style. From high-end coastal restaurants to celebrity-filled hotel kitchens, he gained deep experience in menu creation, culinary leadership, and fine-dining execution.

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His talent also led him into large-scale catering, where he cooked backstage for major touring artists including Toby Keith, ZZ Top, Ludacris, Styx, Foreigner, Pop Evil, and many more. By 2016, Tyler became the Executive Chef at the Great Hall Banquet and Catering Center in Midland, overseeing elite events for VIPs, politicians, musicians, and dignitaries.

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With over thirty years in the culinary world, Chef Tyler has mastered every facet of the kitchen—from butchering and preparation to menu development and high-volume event service. He is dedicated to using organic, sustainable ingredients whenever possible and prides himself on staying at the forefront of modern food trends.​