Meet Chef Ty | Entrepreneurial Gourmand.

We had the good fortune of connecting with Chef Ty and we’ve shared our conversation below.

Hi Chef, what was your thought process behind starting your own business?

In a few words: Desperation. Necessity. Surrender.

I was working in a corporate setting and was very happy with the company but unhappy with what I believed was an underutilization of my skill set. After pursuing some paths to ascending to a higher role in the company, I found myself desperate for change.

I was approaching the age of 40 and felt compelled to take personal responsibility for not earning a better wage. I had some material goals that were very basic yet very unattainable in the position that I was in and with the salary that I was earning. If I was going to fund a retirement and buy a house, then relying on myself was less of a dream and more of a necessity.

I surrendered to my calling: Food. And it has worked out beautifully ever since!

Let’s talk shop? Tell us more about your career, what can you share with our community?
People who know me and have had my food tend to call me the “best” Chef. If that’s their opinion of me, I’m happy for the compliment.

I don’t see myself as being anywhere near the most talented cook in San Diego. Despite being the top-rated Private Chef on Yelp, I am constantly humbled by the knowledge of all that I do not know and have yet to learn.

What I will say to laud myself, though, is that that same humility is what prevents me from being or trying to be some “big shot”. I’d be lying if I said that I don’t like adulation, but that isn’t what drives me.

What does drive me is reaching people across cultures and other invisible lines using food.
Being able to mentor other, like-minded foodies and cooks is compelling, as well.

I try to keep a very low profile and typically do not pursue applause. I find myself more nourished by the relationships that I have built among my clients, vendors, and team.

I’ve seen what it looks like when celebrity prevents a person from remembering what’s most important and I don’t want that for myself.

Throughout the year, I get to be a regular guy cooking extraordinary food. I have the pleasure of having a creative outlet that also affords me a good living.
I am very grateful to have this going for me and wouldn’t trade it for a thing in the world!

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
I don’t get out much.

I’m in the kitchen.
I’m at home.
I’m at your home spending time with your family.

On the rare occasions that I traverse SD, I do enjoy the following:

Food:
Pamplemousse Grill.
333 Pacific.
Au Revoir.
Lutchi & Mary.
The Addison.
TipTop Carlsbad.

Sights:
People watching in Cardiff.
Double Peak Park in San Marcos.
101 between Palomar Airport Road and Carlsbad Village.

Date Night:
Whatever the SD Reader says is hot and poppin’.

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
Quite a few people were encouraging and supportive to me when I began cooking professionally in San Diego.

There isn’t, however, one person who had a singular, isolated opportunity to be “key” or more influential than any one else.

I will say, however, that I am very grateful for Jeffrey Strauss of Pamplemousse Grill for a very brief exchange between the two of us where he nudged me to be great for a few hours.

In the path leading up to my leaving the corporate world, there have been quite a few very friendly influences. I wish that I could name them all.

Oh yeah. I’m very thankful to the people at Havas Edge of Carlsbad. Extremely.

Website: Foodbychefty.com

Instagram: @foodbychefty

Linkedin: https://www.linkedin.com/in/chef-ty-615939a5

Yelp: https://yelp.to/i7wPHYPt7vb