Raised in Quadra Island, British Columbia, Tyler Shedden’s passion for hospitality began at a young age. Born in to a family of hospitality professionals, Shedden first entered the hospitality industry as a dishwasher. After completing a Culinary and Pastry Diploma from Pacific Institute of Culinary Arts, Shedden worked with Rob Clarke to pioneering the Ocean Wise Program.
In 2006, Shedden moved to New York to work at Gordon Ramsay at the London. After a successful tenure with the restaurant, including being part of the opening team that was awarded two Michelin stars, Shedden joined Daniel Boulud’s first restaurant. Following almost two years at Daniel, Shedden prepared to move to Toronto to become the Executive Chef at Café Boulud.
In 2015, Shedden joined Chase Hospitality Group as the company’s Culinary Director. Since joining CHG, Shedden has embraced the challenge of leadership in a multi-restaurant position, positively affecting change at each restaurant and spearheading a focus on environmentally sound culinary practices including responsible product sourcing.
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