Chase Hospitality Group (CHG) is pleased to announce the addition of Chef Tyler Shedden as Culinary Director. Shedden brings with him international experience, most notably as Private Dining Chef at New York City’s DANIELand as Executive Chef of Café Boulud at the Four Seasons Hotel Toronto.
“We continue to push the envelope in all of our restaurants, and we know that our team of top culinary talent is what creates genuine experiences for our loyal guests,” said Steven Salm, President, Chase Hospitality Group. “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.”
Shedden was born and raised on an island in British Columbia where he worked on oyster farms and clam beaches, as well as commercial fishing vessels. By the age of 18, he was running his mother’s historic 100-year-old Inn. His passion for the culinary arts led him to Europe and eventually to New York City.
Shedden was part of the opening team for Gordon Ramsay at the London in New York, during which time the team earned two Michelin stars in their first year. Shedden was promoted to Executive Sous Chef working under Chef Markus Glocker.
Considered Chef Daniel Boulud‘s protégé, Shedden was hand picked by Boulud to be Executive Chef of Café Boulud in the historic Four Seasons Hotel Toronto. He has received continuous praise for his passion and culinary innovation.
“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 CHG 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 will work closely with CHG’s Executive Chef Michael Steh to build on the brand’s culinary evolution and innovation, which includes overseeing all restaurant concepts, initiatives and creative menu development.
Edited by Taste Toronto