Chef Tyler Stout Joins Goodstone as New Executive Chef
Goodstone Inn & Restaurant welcomes Tyler Stout to the role of Executive Chef. Tyler will be responsible for creating seasonal menus, working closely with Goodstone farmers, and continuing to develop our innovative culinary experience.
“Chef Tyler brings years of fine dining experience, creativity, and advanced leadership to our kitchen,” said Goodstone manager Gordon Leigh.
Tyler is a decorated chef who comes to Goodstone from Washington DC’s French restaurant, La Bise. With Chef Tyler as Executive Chef, La Bise was named to Eater’s Top D.C. Restaurants, Eater D.C.’s must dine list, and received a glowing review from The Washington Post’s food critic, Tom Sietsema.
Prior to La Bise, Tyler spent 3 years at Boston’s premier French restaurant, Troquet on South. He also worked as a Sous Chef at Restaurant 1789 and an Executive Chef at Macron Bistro in Washington D.C. He began his career in 2006 at the L’Académie de Cuisine.
Tyler will be working closely with Goodstone’s garden to a create fresh, farm-to-table menu. He values fostering that relationship and takes time to visit the farms that provide produce for his kitchen. “I take the time to understand where our food comes from,” Tyler shared. “Cooks that see where their product comes from and how it’s raised are more likely to do their best with the product.”
Chef Tyler is well-positioned to build Goodstone into an amazing culinary destination. He is bringing Chef de Cuisine Kevin Suarez and Sous Chef Danelle Garcia to Goodstone – his long-term kitchen team members. “I come with the East Coast’s best Chef de Cuisine and Sous Chef to support me in building this team into a world-class restaurant,” said Chef Tyler.
We are thrilled to have Chef Tyler join the team. For more information about dining visit and reservations, visit http://www.goodstone.com/dining.
Photos Courtesy of Goodstone Inn.