Conversations with Tyler Bergquist

Today we’d like to introduce you to Tyler Bergquist.

Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I started as a dishwasher in high school in Michigan, went on to attended Schoolcraft College Culinary Arts Program and competed with the American Culinary Federation. After earning my degree, he moved to New York City to work at Jean-Georges and then Chicago to work at NEXT Restaurant. From there, I took on the role executive sous chef of the Michelin starred Entente. Now, I offer my expertise as a private chef to the Colorado area.

We all face challenges, but looking back would you describe it as a relatively smooth road?
It has not been a smooth road, This industry is never easy, whether it is the long hours working in a restaurant or now as a private chef, finding and building clients. There are always challenges, it’s just finding the proper solutions and working through them. And that’s before you even bring what COVID did to the industry.

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
Right now, I am a private chef, specializing in bringing the restaurant experience to the comfort of your home. I provide anywhere from 4 to 12-course menus as well as family style meals. I really try to make an effort to provide more than what is expected. Its not only in terms of food, but hospitality as well. A lot of my job is going into people’s homes and making them feel special while dining at their own table. I’m proud of the years of work I’ve put in this industry and now able to take everything I’ve learned and showcase that on my own. I really think that is what sets me apart from other private chefs in the area. I’ve put in a lot of long years working at some of the best restaurants in the States, learning, not chasing titles, and I think that really shows in my food and service.

What does success mean to you?
The impact you leave behind. And it starts with the guests and the people that work with you. Simple as making sure guests leave happy, with an experience they will remember and talk about. Word of mouth is very powerful, and that goes with staff as well, creating an environment they can grow in, and at some point move on from. Ensuring that they achieve the skills necessary to be successful anywhere.

Contact Info:

• Website: www.tbgqchefs.com
• Instagram: chef_tylerb.gq
• Linkedin: https://www.linkedin.com/in/tylerbergquist/