Oh Who-manity! An Interview with Chef Tyler Williams

Monday, December 8, 2014

It's beginning to look a lot like Grinch-mas around the G&G office, and that's all thanks to Chef Tyler Williams and his Roast Beast & Who Hash. Embrace your inner Grinch and get cooking with Chef Tyler. But first, get to know WHO Chef Tyler really is... (spoiler: he's The Grinch!)

G&G: You are known for your themed dinner parties. What has been your favorite one so far? 

Chef Tyler: My favorite themed dinner was the second night of the Rainbow series. We just played Radiohead and cooked our asses off. It was magical. The labyrinth dinner was amazing, but I still remember how hard it was to build. Nothing beats getting lost cooking with no words, you and your team, totally connected.

G&G: Which one didn’t turn out as planned?

Chef Tyler: The one that did not turn out as planned was our last performance of the night at the contemporary art party. In all the excitement I did not oil the inside of balloons I was filling with ice cream and then rolling in liquid nitrogen to create a sphere. I have done this several times and you need the oil for separation. It became a battle with me trying to save the sphere and the crowd was with me. In the end it became its own art piece, a much more beautiful and connected one. Fragile and emotional. I was very happy about that.

G&G: What inspired the Grinch Dinner?

Chef Tyler: It's my favorite Christmas story. The battle within resonates. And what is Christmas without family? I felt it was an opportunity to do something with my mom. She is the decorator. [G&G: awww!!]

G&G: Tell us about the Roast Beast & Who Hash meal you wrote for G&G.

Chef Tyler: The roast beef and who hash are inspired initially by the pine street market pork shank. It's shreddy (almost hairy if you will), dark, rich sort of evocative of a mastodon image. I wanted to glaze it to make it unctuous, intense. Seared vs. saucy in the mouth. The searing is important for depth. The hash is a little earthy, starchy, sweet, crispy combo stained a ridiculous Seuss Color. Yogurt for a resting place. Hmmm. All seasonal. All local of course.

G&G: Why did you choose to partner with G&G on this dinner?

Chef Tyler: Working with Garnish and Gather falls right in line with my style of cooking. Straight from the farm and laden with mise en place. That's how you should cook, good ingredients prepped out proper. It's a CSA with wheels. Just nail your finishing moves!

G&G: What would your Who name be?

Chef Tyler: I'm not a Who, I'm the Grinch.

G&G: If you weren't a chef, what would you be doing?

Chef Tyler: An advocate for individuality for the betterment of humankind, or a driftwood sculptor.

G&G: What could you not live without in the kitchen?

Chef Tyler: I can live without anything, even a kitchen. Where there is a will there is a way. Something to make fire with is always nice. Rubbing sticks together is just awful, but I've been there, and I served food.

G&G: If you could give home chefs one piece of advice for throwing a dinner party, what would it be?

Chef Tyler: Go to the farmers market then to Buford highway. Any additional advice will from me will just make your life complicated.

G&G: If you were a fruit or vegetable, what would you be and why?

Chef Tyler: I'm a mandrake root, if you eat me you better be ready for a trip.

Still want more from Chef Tyler? Follow him on Twitter: @tylerjamie79

photo credit Matthew Smith Photography