Excel.
Under.
Pressure.
Leadership means managing pressure: Long days, stressful services, hard relationships and difficult situations. It also means managing unseen details like sales budgets, food cost, payroll cost, guest reviews, staff training and performance coaching.
For many, being accountable for these responsibilities doesn't come with the support or training needed, and figuring things out on your own takes years of unnecessary trial and error, which can be painful. We're here to change that.
We Meet You Where You Are...
Leaders experience many of the same challenges when climbing the career ladder, just in different combinations. It's important to know what matters and how to turn complicated into simple. We can help you get out of the weeds, and performing on a higher level.
Results tell the whole story. Challenges don't have to be setbacks, so don't get stuck when solutions are available. Specific actions create specific results. Successful restaurant leadership is a formula you can learn.
Meet.
The.
Team.
The hospitality profession needs people to succeed now more than ever. The problem is that this high stress industry doesn't cultivate or retain leaders very well, or provide functional resources for existing leaders to use when in need. This creates a revolving door at the most impactful, key position. That's bad for everyone.
Our priority at The Other Club Hospitality Coaching is to fill a mentorship void that causes chefs and managers to struggle unnecessarily, become demoralized, or potentially burn out and leave the profession all together. We offer decades of executive expertise both opening and operating successful food service businesses from top to bottom. We are here for you.
Tyler Kinnett
Founder
Born and raised in Ohio, Chef Tyler Kinnett’s passion for restaurants began at age sixteen in 2005, when he took a summer job as a dishwasher to earn money for a guitar, until one day he was summoned to the garden manger station to work. He buttoned up a chef’s coat and never looked back.
Deeply inspired to cook, Tyler moved to Montpelier, Vermont in 2008 to attend New England Culinary Institute in Vermont’s rolling Green Mountains. There he developed an understanding of sustainable farming, seasonality, and the importance of the freshest ingredients. He gained further experience at Boston’s famed Hamersley’s Bistro and catering at Fenway Park. Quickly rising the ranks, Tyler was promoted to sous chef in 2011 at Sel de la Terre on Boston’s Long Wharf. There he continued honing his craft while working with the freshest produce from Chef McClelland’s very own Apple Street Farm.
In 2012, Tyler started as sous chef at Harvest, the iconic farm to table institution in Cambridge, MA. Soon after, he was promoted to Executive sous chef, and finally in May 2015, Executive Chef, taking the reins of the venerable restaurant as it celebrated its 40th anniversary until Winter 2020 when another opportunity knocked.
After eight years at Harvest, Tyler accepted the position of Executive Chef at the esteemed Trillium Brewing Company, opening their “Forever Home” location in Canton, MA. There he implemented a wood fired pizza, barbeque and fermentation program focused on using heirloom ingredients grown at Trillium’s very own farm in North Stonington, CT. Tyler then moved onto become Culinary Director for the James Beard Nominated MIDA restaurant group, running five bustling restaurants, working to open MIDA’s beautiful East Boston and Fenway locations.
Tyler has been the featured chef at the James Beard House and the most prestigious national events. He has been recognized in both local and national media publications, including Zagat’s 30 under 30, Boston Magazine, Boston Globe, NBC Boston, as well as the front cover of “Where to Eat” magazine in 2017. He also completed sabbaticals at New York’s three Michelin starred Per Se and Chicago’s acclaimed Publican.
Twenty years later, Tyler is a proven leader who can inspire teams, and a skilled chef who can operate successful businesses at high standards. Most importantly, he’s still the same warm midwesterner at heart with a passion for food and a desire to share it with the world.
Julie Atol
Director of Operations
Born in the Philippines, Julie Rose was raised by a mother who owned a restaurant and caught the hospitality bug early. When she moved to the United States as a little girl, she found her calling in the café industry utilizing her passion for service and natural ability to create genuine connections with her guests and team members.
Julie Rose is an expert at leading high volume, premium restaurant cafes and managing daily operations. Her proven ability to maximize sales, maintain the highest standards, impact guest relations and create happy, well-trained teams is a testament to her dedication and passion for hospitality.
Brenden Hocking
Director of Culinary Operations
A native New Englander, Brenden grew up spending summers clam digging with his family on the coast of Maine. Upon graduating from New England Culinary Institute in 2010, Brenden quickly ascended the ladder in the best hotels and restaurants in Colorado and Boston, spending years leading teams at the highest level.
Brenden is a people focused culinary leader. He brings demonstrated experience managing complex operations, building cohesive teams and managing pressure to the table for developing young cooks and mentoring the next generation of chefs.
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