Chef Tyler Bergquist
Private Chef In MorrisonTyler Bergquist is a highly skilled and experienced private chef based in Denver, Colorado. With over 15 years of culinary experience under his belt, Chef Tyler has worked in some of the world’s most prestigious restaurants, including Michelin-starred establishments like Jean-Georges and Next Restaurant. His passion and dedication to the art of cooking are reflected in every dish prepared, from simple comfort foods to complex and innovative creations. As a private chef, Chef Tyler brings his expertise to the homes of his clients, providing personalized culinary experiences that are tailored to their unique tastes and preferences. Whether it’s an intimate dinner for two or a grand celebration with dozens of guests. Chef Tyler has the skills and creativity to make any occasion truly memorable.
More about me
For me, cooking is...
Fun and brings a sense of calm
I learned to cook at...
Schoolcraft College in Michigan
A cooking secret...
My experience cooking at a high level for the past 15 years
My menus
SCALLOPS: TARTARE, RED CHILI, COCONUT, ALMOND, ASIAN PEAR
ICEBERG: GREEN GODDESS, BLUE CHEESE, SALUMI, TOMATOES
TUNA: TARTARE, SUNDRIED TOMATO-OLIVE RAGOUT, RADICCHIO
COLORADO SMOKED TROUT: POTATO, CREME FRAICHE, MUSTARD, ROE, DILL
CRUDO: GREEN TOMATO, SERANO, CALABRESE, AVOCADO
BEETS: AVOCADO, GREEN ONIONS, RADISH, SUNFLOWERS
SCALLOPS: SHITAKE, THYME, BANYULS, CHICKEN
SALMON: SPICED GRAPE, OLIVES, BRUSSELS SPROUTS
CRAB: RISOTTO, GREEN CHILI, PEAS, NORI
COD: CRUSHED PEAS, YOGURT, BUTTERMILK, DASHI, HERBS
GNOCCHI: PECORINO, ASPARGUS, SPRING GARLIC
SHORT RIBS: BLUEBERRIES, HOISIN, BOK CHOY, PEANUTS, MANDARIN
STRIP LOIN: SOUBISE, BLACK GARLIC, POTATO
CHICKEN: CRUSHED PEAS, YOGURT, BUTTERMILK, DASHI, HERBS
COLORADO LAMB: CARROTS, GARBANZO BEANS, HERBS
CHOCOLATE: STRAWBERRY, RHUBARB, COCOA NIB
BLUEBERRIES: MASCARPONE, HONEY, LEMON
MELON: RICE, GRAPES, CHAMPAGNE
PAVLOVA: BERRIES, HONEYCOMB
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BITTER GREEN SALAD: SUNDRIED TOMATOES, OLIVES, ONION, ITALIAN VINAIGRETTE
BEETS: GOAT CHEESE, ARUGULA, BALSAMIC
CAESAR SALAD: CLASSIC
PORTOBELLO MUSHROOM: PINE NUT VINAIGRETTE, ARUGULA
RISOTTO: MUSHROOMS
GNOCCHI: TOMATOES, SQUASH, GARLIC
CHICKEN PARMESAN: TOMATO SAUCE
CHICKEN CACCIATORE: PEPPERS, ONIONS, TOMATOES
PORK SCALOPPINI: MUSHROOMS, MARSALA
TIRAMASU
POACHED PEAR: POMEGRANATE, BROWN BUTTER, HAZELNUTS
CHOCOLATE TART: BERRIES, COCOA NIB
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CHEESE AND CHARCUTERIE PLATTER
GEM LETTUCE: STRAWBERRIES, SPRING ONIONS, WALNUTS, GOAT CHEESE
MASHED POTATOES
TURKEY STUFFING
ROASTED ROOT VEGETABLES
SQUASH: CASHEW-PEPITA GRANOLA, POMEGRANATE, CELERY, GRANNY SMITH APPLE
ROASTED TURKEY WITH GRAVY
PORTOBELLO MUSHROOM: PINE NUT VINAIGRETTE, ARUGULA (VEGAN/VEG)
APPLE PIE
POACHED PEAR, POMEGRANATE, BROWN BUTTER, HAZELNUTS
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