Originally from Kennebunk, Maine, Tyler started working in restaurants as a dishwasher at age fourteen. He most recently was a sous chef at The French Laundry in Yountville, California where he worked for five years. He also worked at Dovetail restaurant in New York City and spent time in the kitchens of La Maison Troisgros and Epicure in France.
The 5-course the Oakleaf (website, facebook, instagram) dinners are taking place at Fork Food Lab on February 3rd, 10th, 17th and 24th. According to the Oakleaf website, “[e]ach dinner will feature five courses including canapés, a few savory courses, and dessert, as well as an optional wine pairing.”.