PROFESSION: Black Ops, Almond Restaurants
CULINARY EDUCATION: A.O.S Culinary Arts, Seattle Culinary Academy/Seattle Central C.C., Seattle, WA, Certificates in Chocolate and Entremets, École Lenôtre, Plasir, France
FAVORITE SIMPLE FALL DESSERT RECIPE: Warm yeasted apple cake, smoked apple sap, hand whipped triple crème fraîche
Ty-Lör works Black Ops for locavore Almond Restaurants in New York. Born in Kansas City and trained in classic French and Asian cuisine, his style as a chef centers around the fusion of ingredients from the far east with seasonal farm to table emphasis. Ty-Lör is a master at creating simple, stunning dishes with a raw and sensual edge. He has traveled the world over learning different types of cuisines and melding those tastes in his own way. Of his favorite food he says, "I have had a lot of great meals in my day but the simple honest pleasures of street food make me happier than 16 courses of anything."