HEAD COOK: Tyler Ales
COMPETITION: World Sandwich Championship
I worked for Chef Jason Grear as a sous chef at Chuck's Fish in Tuscaloosa, AL before moving on to work at Chris Hastings restaurant Side by Side under Executive Chef Patrick Brawley as his sous chef learning southern french cuisine. After two years moved to Charleston, SC and worked under Chef Michael Toscano at his new osteria Le Farfalle. Under Michael Toscano I learned traditional Italian dishes with modern plating techniques and cooked for Saveur Magazine in New York for one of the magazines Saveur Suppers. We highlighted our unique blend of Italian mixed with southern heritage ingredients. After a year, I moved back to Daphne, AL to work where I grew up and try to bring some of my experience and knowledge into the area. I am now currently the Sous Chef at Jeremiah Matthew's Southwood Kitchen.