Today we’d like to introduce you to Tyler Brown.
Tyler, can you briefly walk us through your story – how you started and how you got to where you are today.
I have spent nearly 18 years in the foodservice industry. I have a degree from Texas Culinary Academy in Austin and am a veteran of the United States Army where I served as a member of the US Army Culinary Arts Team-Europe.
Upon returning stateside I have had the opportunity to work at such wonderful establishments as Bonnell’s Fine Texas Cuisine, The Fort Worth Convention Center, The Omni Hotel Fort Worth, Central Market, and other mom and pop restaurants. I have moved on the fast track with my career and made Sous chef by 22, Executive Chef by 24, opened my catering company at 26, owned my first restaurant at 28, my second by 30 and have since sold off all my shares in other restaurants to focus on the growth of my catering company Events by Chef Tyler.
Most recently we one another people’s choice award at a cooking competition with 20 other local restaurants. I am married for 9 years and have 5 wonderful children. I am truly blessed by the fact that I love what I do and that I am who I grew up wanting to be. at only 32 I look forward to the wonderful things God has in store me in the future.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
I have had many challenges over the years. One specifically relating to my Culinary career is due to moving so quickly. I have seemingly always been in a leadership role and being that I have achieved those roles at a young age, it was hard at times to garner respect from those I was in charge of when for the most part they were significantly older than me.
Another challenge was with my first Restaurant, I consider it to be one of my best learning expediencies. In essence, I failed. I lost most everything that I had. after only a few months of purchasing a local franchise restaurant, I found myself to be very arrogant and subsequently made terrible decisions that lead me to close my restaurant within 6 months of purchasing it.
There were several factors that lead to the final outcome but as I have said since, I spent as much as I would have on a Masters degree and learned more in a shorter amount of time, just without the piece of paper at the end. Overall, it was one of the best things to happen to me.
Alright – so let’s talk business. Tell us about Events By Chef Tyler – what should we know?
We are a catering company that strives to meet every need of the client, even those they may not have considered. We try to meet virtually any budget and any size. We do events as small as a dinner for 2 in home all the way to multi-course banquets for 3000. With all of the wonderful chefs I have worked for very the years, it is very hard to pigeonhole exactly what our style of cuisine is.
I love to have in-depth conversations with my clients to find out their likes, dislikes, allergies, dietary needs, themes for their events, and any other factors to create customized options for almost every event we cater. I have a passion for ministries and nonprofits and we do a large portion of our business with them. One of the best feelings I have is when we are at an event and the guests have received their food and the room is in a complete silence and there is a palpable feeling that everyone is enjoying the food.
By our food and presentation wowing the guests, it reflects well on our clients who have organized the event and all is well. It is the greatest sense of satisfaction I have felt aside from watching my kids succeed. My middle son has already expressed a desire to follow in my footsteps. I want to build a great business for him. My slogan for my business reflects what we strive to deliver every time.
If You Are What You Eat, Why Not Eat The Best!
Any shoutouts? Who else deserves credit in this story – who has played a meaningful role?
My Wife for putting up with the long days/late night/80 hour work weeks all while taking care of our kids. My Parents for teaching me a strong work ethic and encouraging my passion for food. The chefs I worked for and studied under. Great or insufferable, they molded me into the chef I am today. And most of all God. He gave me these talents and put me when and where I needed to be at every stage of my life to have what I have today.
Contact Info:
- Website: www.EventsByChefTyler.com
- Phone: 8173437394
- Email: Cheftyler85@yahoo.com
- Facebook: facebook.com/EventsByChefTyler
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