Tylor joins us from Rocky Gap, just outside of Cumberland, Md. where he held the position of sous chef for four years.
Since he was a kid making macaroni and cheese, he always had an interest in cooking. Tylor attended Le Cordon Bleu in Pittsburgh and graduated in 2007 with an Associates Degree in Specialized Technology in Le Cordon Bleu Culinary Arts. While most chefs don’t just have one specialty, one of his most popular dishes he has created is Coriander Crusted Salmon which is pan seared and served over sautéed mushrooms, bacon, tomatoes, wilted spinach, tossed in a rich jus, garnished with melted leeks. However, his favorite food to utilize is pork, because it is so versatile and when dining, he likes Southern Italian and French cuisine.
Here at the Lodge, Tylor has a vision of what our kitchen is to become. Although he’s been here less than a month, he has many changes in store! Our new summer menu focuses on homemade dishes using fresh and local ingredients. Tylor describes it as comfort food refined. Coming up this summer, you will see house made truffle ravioli, Ahi tuna and chorizo, pan seared scallops chicken marsala and duck confit all on the new dinner menu – plus SO much more!
Be sure to stop in soon and try Tylor’s culinary creations and take in the atmosphere of the Savage River Lodge.