Meet The Chef
Tyler Frelitz
Tyler Frelitz was born and raised in the Great Lakes Bay region in the small city of Oakley, Michigan, just a few miles from Chesaning where he attended Chesaning Union High School. Tyler graduated from CHS in 1998. Growing up his mother always made sure daily family meals were a staple and that the family sat down together. That brought the family closer together by sharing food and conversation around the dinner table. People gathering around food is what evoked his love and passion through cooking for people. His fond childhood memories also inspired Tyler to pursue many career paths in the culinary industry.
His first jobs were cleaning dishes at two of Chesaning’s esteemed restaurants, The Brass Bell and The Heritage House, both eclectic food destinations of their time. This gave birth to being the chef Tyler is today. After high school, Tyler worked for over a decade in franchise corporate operated restaurants including Applebee's, Damon's Ribs and Grill, Lonestar Steakhouse and TGI Friday's.
After getting a close up look of industry experience, Tyler decided to further his love and passion. He then attended Le Cordon Bleu school for culinary arts in Miramar, Florida, graduating with high honors in 2010. Tyler left the educational institution with an associate’s degree and Classical French culinary training. While attending culinary school as a full-time student he acquired a dream job, working at the Marriott Hotel on Fort Lauderdale beach with celebrity chefs such as, Paula DaSilva from Hell’s Kitchen, Top Chef winner Jeremy Ford, and Chef Restaurateur Dean James Max. Restaurant 3030 Ocean is where Tyler got his first real on the water fresh seafood influence that sticks with him still today.
After culinary school, Tyler’s first job was at a restaurant called Chef Allen's. Working under James Beard awarded Chef Allen Susser. Susser is known for being the inventor of New World Cuisine, blending of American, Caribbean and Latin flavors. This is where Tyler experienced and embraced cultural fusion cooking. Those few years after culinary school were fundamental for him while establishing himself on the path to haute cuisine, sparking his love for the culinary world.
It took a very short time before Tyler was homesick and moved back to Michigan. His first job back home was on the west side of the state. Working for Brann’s catering company, he had the opportunity to cater to rock stars. Muskegon traditionally held a week long summer concert lineup where he was the backstage catering chef to performers and music groups like Toby Keith, ZZ Top, Ludacris, Styx, Foreigner, Night Ranger, Pop Evil, Goo Goo Dolls, Aaron Lewis, Charlie Daniels Band and KC & The Sunshine Band to name a few.
In late 2011 and into 2012, Tyler was the Executive Chef and restaurant consultant for Creek Grill restaurant in Shields and Smoking Johnny V's in Corunna. Both were new restaurant openings where new menus were created, tested and developed. In the summer of 2013 Tyler created Rockstar Catering company. In his free time, with his enthusiastic approach he often cooks and caters to friends and family events. In 2016 Tyler began working as the Executive Chef in Midland at the Great Hall Banquet and Catering venue.
Over the years, Tyler has had the pleasure honing his craft for many well-known VIPs, musicians, political figures, athletes, celebrities and dignitaries. Tyler has learned over the years working in many different kitchens that if you want to become a great chef you must work with great chefs. A creative chef stands out amongst his peers.
”I live my life as a chef which occupies a lot of time. But I live and love all things food. For over thirty years, I have experienced all aspects of a restaurant and professional kitchen. From food butchering, preparing, plating and service to purchasing,receiving, inventory, and storing – I’ve done it all. I understand and support the use of organic and sustainable farming and utilize local seasonal ingredients whenever possible. I enjoy staying updated on the new culinary trends, techniques and food movements. I am passionate about creative cooking with fresh ingredients. Food is my life, and I love to cook for the people.” - Chef Tyler Frelitz