Chef Tyler Anderson
 
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Chef Tyler Anderson started his Culinary career at the age of sixteen, working in a range of well respected kitchens throughout California and Chicago. During this time Tyler had the opportunity to cook with some of the best Chefs in the Country.

 
 

Tyler went on to open his first restaurant Millwright’s Restaurant & Tavern in Simsbury, CT in 2012.

Paying homage to strong New England traditions, Millwright’s prides itself on local purchasing and utilizing seasonal ingredients. Millwright’s has received perfect reviews from The New York Times, CT Magazine and Hartford Magazine, becoming one of the most award winning restaurants in the history of Connecticut restaurants.

 
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Tyler and his team opened Porrón&Piña, a Spanish inspired restaurant and wine bar in the historic Goodwin Hotel in Hartford, CT in 2018.

His team handles all food and beverage for the entire hotel, including all functions, a donut and coffee shop, and a throwback cocktail bar. Restaurant Porrón was recently named Best New Restaurant by Yankee Magazine.

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This past summer Tyler opened the rooftop restaurant & bar High George and Hamilton Park, both in The Blake Hotel in New Haven, CT and will soon opened Square Peg Pizzeria in Glastonbury, CT.

 
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Tyler has twice been named Chef of the Year in Connecticut by the CT Restaurant Association. He has been nominated as Best Chef Northeast from the James Beard Foundation for the last six years in a row (2013-19). He was a Cheftestant on season 15 of Bravo’s Top Chef, and also appeared (and won) on Food Network’s Chopped and Beat Bobby Flay. Tyler supports many charities including Share our Strength (a national organization working to end childhood hunger in the United States, of which he’s been the Hartford Chair for the past four years), as well as The American Liver Foundation, March of Dimes, and numerous others.