Born and raised in the lower mainland and fraser valley, Tyler headed to Victoria, B.C. to attend college before his love of food and the restaurant industry took over. After an introduction to the business he moved back to Vancouver in the spring of 2006 to work with Chef Romy Prassad at Savoury Coast Restaurant on Robson Street. After honing his cooking skills for a few years at Savoury, Tyler moved on to help open the Pourhouse Vancouver in Gastown under Chef Chris Irving. Tyler joined the team at Brix in the spring of 2011, and was quickly promoted to Sous Chef in May of 2012. Tyler enjoys the ingredient driven cuisine of Vancouver and the challenge of an ever changing menu at Brix.