Excel.
Under.
Pressure.
Leadership in the kitchen means managing both high-pressure situations and complex, unseen details. From stressful services and difficult relationships to sales budgets and payroll, a chef's accountability is immense. Often, this responsibility comes without the necessary support. Figuring things out alone can be a painful process of trial and error. We're here to provide the support that changes that.
Meet.
The.
Team.
Our priority is to fill a mentorship void that causes chefs 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.
FINANCIALS
Gain a deeper understanding of business metrics, food costs, labor, and P&L statements.
LEADERSHIP
Improve skills in hiring, training, retaining staff, and fostering a positive kitchen culture.
WORK-LIFE BALANCE
Create strategies to manage stress and prevent burnout from the demands of the job.
Career progression
Strategize for a higher-level role, such as Executive Chef or Director of Culinary Operations.
Tyler Kinnett
Founder
Chef Tyler Kinnett, born and raised in Ohio, discovered his passion for food while cooking
with his grandmother. At sixteen, he started working as a dishwasher but soon moved to the
kitchen, igniting his culinary journey. In 2008, he attended the New England Culinary Institute
in Vermont, where he learned about sustainable farming and classic cooking technique. Tyler
gained further experience at Boston's Hamersley's Bistro and Fenway Park, then quickly rose
the ranks to sous chef at Sel de la Terre on Boston's Long Wharf in 2011.
In 2012, Tyler joined Harvest in Cambridge, MA, as Sous Chef, eventually becoming the
Executive Chef in April 2015. In 2021, he became the opening Executive Chef at Trillium
Brewing Company’s Canton location, implementing wood-fired pizza, barbeque, and
fermentation programs. Most recently, Tyler served as the Culinary Director for the James
Beard Nominated MIDA restaurant group, overseeing five busy restaurants and opening three
new locations.
Tyler has been featured at the James Beard House, prestigious national events, and in various
media publications, including Zagat's 30 under 30, NBC Boston, Boston Magazine and the
Boston Globe. He has also completed sabbaticals at renowned restaurants Per Se in New York
and Publican in Chicago. With twenty years of high-profile experience, Tyler is a
respected leader in the culinary profession, with a passion for hospitality, excellent
operations and teambuilding.
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.
