Chef Tyler Tyler

For Tyler Leamont, cooking has always been about more than just food -- it's about connection, creativity, and the joy of bringing people together. Born and raised in Nova Scotia , his love for the kitchen started early when his grandmother, a culinary student herself, would bring him along to her classes. Watching her passion for food sparked something in him -- a curiosity and excitement that would shape his entire journey.

Determined to turn that passion into a career, Tyler moved to Prince Edward Island to attend the Culinary Institute of Canada, where he earned his Red Seal certification. While training under world-renowned chefs like Susur Lee and Mark McEwan, he also immersed himself in the islands rich culinary scene, working at some of PEI's most established restaurants and mastering the art of local seafood cuisine.

Eager to expand his expertise , Tyler joined the Oliver & Bonacini group at Blue Mountain Resort, refining his skills in high-end dining and resort cuisine. His pursuit of excellence eventually led him to Turks and Caicos, where he became a private chef, creating unforgettable dining experiences for some of the the world's most elite clientele. With a deep appreciation for modern fine dining, Caribbean flavours , and seafood, his cooking blends precision with heart, always aiming to tell a story through every dish.

Despite his years of experience, Tyler remains a lifelong student of the craft, constantly seeking out new techniques, flavours, and inspirations. Whether learning from world-class chefs or drawing from local culinary traditions, he believes that true mastery comes from an open mind and a relentless drive to evolve.

Now, with a passion for learning and a deep love for hospitality, Tyler continues to push culinary boundaries -- while staying true to what first inspired him: cooking with heart, purpose, and a genuine love for the people he serves.