About the chef
Cooking is more than a career for Chef Tyler Cook—it’s in his name, his DNA, and his passion. With roots in the Finger Lakes of NY, Tyler began working in high-end restaurants at just 14 years old, and he’s been honing his craft ever since.
After earning a business degree, Tyler’s passion for the culinary world reignited in Charlotte, NC, where he dedicated himself fully to the kitchen. A five-week stage in South America refined his approach, blending French techniques from Chez Jerome with unique rainforest flavors. This global perspective shaped his creative and thoughtful style.
Back in Charlotte, Tyler spent six years learning under a high-level mentor before starting his own culinary adventure. A brief but eye-opening experience harvesting oysters with Crystal Coast Oyster Company deepened his connection to sustainability and local sourcing, now cornerstones of Fiddlers Fire.
After earning a business degree, Tyler’s passion for the culinary world reignited in Charlotte, NC, where he dedicated himself fully to the kitchen. A five-week stage in South America refined his approach, blending French techniques from Chez Jerome with unique rainforest flavors. This global perspective shaped his creative and thoughtful style.
Back in Charlotte, Tyler spent six years learning under a high-level mentor before starting his own culinary adventure. A brief but eye-opening experience harvesting oysters with Crystal Coast Oyster Company deepened his connection to sustainability and local sourcing, now cornerstones of Fiddlers Fire.
