A California native, Tyler Anderson started working in kitchens at 16. And while he eventually left his native California, Anderson never left the kitchen. Leaving the West Coast not only helped Anderson develop his palate; he credits his work with such notable chefs as Charlie Trotter, Sarah Stegner, and George Bumbaris of Prairie Grass Café and Chicago’s Ritz Carlton as influencing his culinary style.
While Anderson was at The Dining Room at The Ritz Carlton, Chicago, the restaurant was awarded the highest Zagat rating in America, and received a Mobil Five-Star rating. Following his mentors to the Prairie Grass Café, Anderson helped the restaurant achieve a three star rating from the Chicago Tribune and recognition as one of the “50 Hottest Restaurants” in the U.S. by Bon Appétit. Before joining The Copper Beech Inn, Anderson was Executive Chef and Director of Food and Beverage at two Rock Resort properties: the Equinox in Manchester, Vermont, awarded four stars by the Mobil Travel guide, and the Arabelle Hotel, a five-star hotel called “Vail’s culinary hot spot” by Gayot.com. Anderson also assisted in the opening of the Rock Resorts five-star hotel The Landings in St. Lucia.
It was while working in Vermont that Anderson grew to love New England, its local farms and artisan producers. Now ensconced in New England as head of all culinary operations at The Copper Beech Inn, Anderson is committed to serving sustainable seafood, and meats and vegetables that have been raised, foraged, farmed or produced within a 150-mile radius. Anderson and crew run a full charcuterie curing room and work with locally raised heritage pork breeds. His style of cooking is very much modern American, with a New England influence. In April of 2010, he presented his menu to a sold out crowd at the James Beard House, and more recently, Anderson was the winner of “Chopped” on the Food Network. He and his wife Sonja live with their two children, Averi and Gaven, near the ocean in Westbrook, Connecticut.