Chef Biography

Vince Tyler graduated from the CIA in 1982, and went to work directly with the Levy Organization in Chicago, working his way up to executive sous chef of their flagship restaurant, Spiaggia, in 1988.

He then decided to expand his horizons and travel to Italy, apprenticing in several central and northern Italian restaurants. A year later, he returned to Chicago to open Carlucci Italian Restaurant near Chicago’s O’Hare Field, where he was the executive chef until 1994.  It was in that year that the Great Chefs television team showed up to tape Chef Tyler for the Discovery Channel’s Great Chefs – Great Cities series.

In 1995, and for the next 11 years, Chef Vince Tyler served as corporate chef and director of R&D for the Bella Group in Houston, Champps Entertainment in Denver, and Perkins Family Restaurants in Memphis.  From 2008 to 2010, he served as the senior executive chef for the Methodist University Hospital in Memphis and also taught at L’Ecole Culinaire Memphis.  In early 2010, he moved to Nashville as manager of product development for the Cracker Barrel Old Country Stores, where he remains today.


Quail Stuffed with Risotto

Serving: 6 Print Quail Stuffed with Risotto By Great Chefs November 4, 2015 Plump quail filled with sausage-risotto stuffing are roasted to a deep, rich brown color and sauced with a stock reduction. They are served with glazed carrots and caramelized pearl onions. Ingredients Risotto Stuffing Arborio rice – 1/2 cup Water – 4 cups […]

Roasted Portobello Mushroom Salad

Serving: 6 Print Roasted Portobello Mushroom Salad By Great Chefs October 2, 2015 A beautiful salad topped with Portobello mushroom caps and warmed pancetta dressing. Unlike American bacon that is smoked, Pancetta is an Italian bacon that is rolled and cured. It is readily available from nearly all Italian grocers. Ingredients Portobello mushroom caps – […]

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