KCBS Foodie Chap Podcast:
Born as Kevin Tyler Florence on March 3, 1971 in Greenville, South Carolina, Tyler Florence started working in restaurants busing tables when he was 15 at a restaurant in Greenville, South Carolina. This culinary kid from the South has come a long way since then.
After graduating from the culinary program at Johnson & Wales University in Charleston, South Carolina, Florence moved to New York City, where he lived for a number of years. There, he worked for celebrated chefs Charlie Palmer at Aureole, Marta Pulini at Mad 61 and Rick Laakonen.
In 1998, Florence ventured out on his own, becoming executive chef of Cibo before eventually opening up Cafeteria in Manhattan’s upscale Chelsea neighborhood. It was a massive hit, which led to various guest appearances on Food Network. A year later, Florence was signed to host the cable network’s Food 911. His TV career was cookin’ – he went on to host How to Boil Water, Tyler’s Ultimate, The Great Food Truck Race to name but a few.
In 2003, People magazine named Florence the “sexiest chef alive.” The following year, at the Sundance Film Festival, Florence met his future wife, Tolan Clark, who worked in public relations for chefs Wolfgang Puck and Rocco DiSpirito. They married two years later, and then moved to Mill Valley, California, Tolan’s home town. The Bay Area would become the new home for the Florence Empire and the Florence family. Tolan is a terrific woman, spunky and spirited and a mighty force at the side of this talented Chef.
At a time when restaurants were closing the the summer of 2010, Florence opened his first signature restaurant, Wayfare Tavern, in San Francisco’s Financial District. It quickly received critical acclaim; San Francisco Chronicle’s Michael Baur saying “a place you feel comfortable and want to call home”. It is indeed a spot that locals trek to as much as visitors & TF fans! I love to sit at the kitchen counter and enjoy the culinary theatre that unfolds like a well choreographed dance before you.
Tyler’s pal and Marin neighbor Sammy “Red Rocker” Hagar partnered with him on Rotisserie & Wine in Napa (now closed) and El Paseo in Mill Valley. And there’s more, Florence also owns a chain of kitchen retail stores, Tyler Florence Shop, in Northern California. His Mill Valley store features regular visits from star chefs on culinary book tours. This rock star chef caters to wee ones too. He co-owns a line of organic baby food called Sprout.
But there’s more to Tyler Florence than business, there is also his commitment to community. His number one focus is ending hunger and for that he has partnered with the San Francisco & Marin Food Bank. Earlier this year Tyler gathered 25 of the Bay Area’s top chefs (Gary Denko, Girald Hirogoyen, Nancy Oakes, Roland Passot, Charles Phan, Craig Stoll to name a few) to cook together, to raise money and celebrate the food bank’s 25th anniversary. His unbridled passion for community is as true and heartfelt as his love for cooking. That night brought in more than a million dollars and helped put food on the tables of thousands in need right here in the Bay Area.
Hear more of our tasty talk from the cozy Wayfare Tavern as we sip a big Tyler Florence cabernet….oh yes this chef, entrepreneur & restaurateur also makes wine. I know!! And it’s top drawer vino too!
Ladies and gentlemen I present to you one cool dude and the hardest working chef in town a man who walks the walk – “MR. TYLER FLORENCE”
WINE NOTES: TYLER FLORENCE CABERNET SAUVIGNON
VARIETALS 80% Cabernet Sauvignon, 8% Merlot, 7% Petite Sirah, 3% Syrah, 2% Cabernet Franc
APPELLATION Napa Valley
BARREL AGING 18 months in French oak
WINE STATS Alcohol 13.5%
TA .64 g/100ml
pH 3.73 g/l
After gentle hand-harvest, the grapes were de-stemmed, crushed and fermented in temperature-controlled stainless steel tanks. Malolactic fermentation took place in barrel, combined with 18 months aging in French oak.
Our 2008 Tyler Florence Cabernet Sauvignon has opulent rich cherry, dark berry and cassis character perfectly balanced by supple tannins and hints of toasted vanilla and toffeeóa classic expression of this world-famous Cab region. Enjoy with rack of lamb, tender beef fillet or rich, roasted vegetables.
Sauvignon has opulent rich cherry, dark berry and cassis character perfectly balanced by supple tannins and hints of toasted vanilla and toffeeóa classic expression of this world-famous Cab region. Enjoy with rack of lamb, tender beef fillet or rich, roasted vegetables.
(Copyright 2012 by CBS San Francisco. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed. Wire services may have contributed to this report.)