Page 1

Tyler Shedden joins The Chase as Culinary Director

The Chase Hospitality Group has announced Chef Tyler Shedden will join the brand as Culinary Director.

The Toronto-based Chase Hospitality Group operates The Chase (ranked No. 50 on Canada’s 100 Best Restaurants list of 2015), The Chase Fish and Oyster, Collette Grand Café, Little Fin and Casa Moto.

Tyler Shedden takes the helm as Culinary Director at Chase Hospitality Group. (CNW Group/Chase Hospitality Group)

Tyler Sheddenjoins the Chase Hospitality Group as Culinary Director.

“Throughout my career, I have always been committed to the product and to the people. I want guests to have the best experience, which is why partnering with (Chase Hospitality Group) feels like such a natural next step,” said Chef Tyler Shedden. “Toronto is a booming market for food lovers and I’m excited to take things to the next level.”

Shedden was raised on Quadra Island in British Columbia where he worked on oyster farms, clam beaches and commercial fishing vessels throughout his youth. By the age of 18, he was running his mother’s historic century-old inn.

His love of the culinary arts eventually led him to New York City, where he joined the opening team for Gordon Ramsay at The London. The restaurant earned two Michelin stars in its first year, and Shedden was promoted to Executive Sous Chef working under Chef Markus Glocker.

From there, he would join Chef Daniel Boulud’s New York City restaurant DANIEL as Sous Chef. Shedden was then hand-selected by Boulud to work as Executive Chef at Café Boulud in the Four Seasons Hotel Toronto.

In his new role, Shedden will work with Executive Chef Michael Steh to build the brand’s culinary evolution, which includes overseeing all restaurant concepts, initiatives and menu development.

“Chef Shedden will be a driving force within our organization and we’re excited to see his inspiration and creativity unfold across our restaurant concepts,” said Steven Salm, president of the Chase Hospitality Group.

News and more

Sign up to our newsletter