Our Story
Tyler Lyne is a molecular gastronomy expert & Culinary Institute of America graduate. He has honed his skills in Japan and at such highly regarded restaurants as Restaurant Cru, Bouley, Momofuku Ko and Ciano before landing his first chef job as Chef de Cuisine at La Esquina. From there, he became a partner and held the title of Executive Chef at Cloud Catering, Riviera Caterers, and Creative Edge Parties. He is currently VP of Culinary at Neuman’s Kitchen. His clients have included Nasdaq, Facebook, the NFL and various red-carpet A-List events. Simultaneously, he serves as Culinary Director for Bamboo Asia – Far Out Market in San Francisco and Lucky Rooster Market Street in Miami, Chicago and South Carolina
Tyler has appeared in Food Network’s Iron Chef America in Battle Pasta
He has also been recognized by ZAGAT as one of New York City’s "30 under 30" list of trailblazers helping to define the next wave of culinary greatness.
Duaine Clements is THE BEST chef that we at Tasting TBL have ever met. His work ethic is unrivaled anywhere in the world. His pedigree is out of control! He started cooking in Vail Colorado at the SONNENALP Resort where he received classical european training through their apprenticeship program. He then moved to Boston to work for Ken Oringer at the acclaimed CLIO and UNI and he later went on to open Ken Oringer’s TORO. He then made his way to NYC where he worked for acclaimed restaurants CRU (Shea Gallante) & ATILIER JOEL ROBUCHON (Four Seasons). He then took a year off from the kitchen to cut his chops on the Front of House for JEAN-GEORGES VONGERICHTEN at his name sake 3 michelin star restaurant JEAN-GEORGES. He got back into the kitchen to work at the famed RESTAURANT BOULEY (David Bouley) then opened an Italian restaurant to critical review CIANO (w/ Shea Gallante). Then Duaine made a drastic move to Brazil and has been there for the past 12 years where he opened Quinta Dos Manacás in the exquisite mountains of Espírito Santo, and then went to the south of Brazil wine country where Duaine worked with a chef friend Rodrigo Bellora at Valle Rustico and consulted on other Restaurant concepts there as well.