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    Meet Tyler Malson, A Chef Who Never Looks Back

     
    POSTED June 13, 2018
     

Sponsored by Oak Ridge Conference Center

Executive Chef Tyler Malson knew at age 15 that cooking was for him and he never looked back. That was when a family-owned/operated restaurant in Wisconsin gave him an opportunity and he was hooked from day one.

“As an 80’s kid, I had the typical American family dinner . . . pizza, tacos, beef stroganoff, meat loaf and lasagna,” says Malson. “My grandma had such joy in making simple but delicious food.” She also inspired Malson with her love for gardening, a tradition he has continued. “I love to create meals with fresh ingredients out of my own garden. “

And his creativity has paid off. Chef Malson has won awards with his Cornmeal-Crusted Oyster Taco with Scallion Remoulade and Ginger Slaw, as well as a Grits Lavender Pancake, Buffalo Shrimp and Pigs Tail.  “I enjoy traveling and trying food that is unique to the area and putting different spins on it when I get home,” says Malson.

At the top of his class at the Culinary Institute of America in Hyde Park, NY, Chef Malson “earned his knives” with opportunities at the 5 Star & 5 Diamond American Club Resort in Kohler, WI as well as the Hotel ICON in Houston, TX and most recently at The Graduate in Minneapolis.

Now joining the team at Oak Ridge Hotel & Conference Center, Malson says as executive chef he is excited about the culinary theater at Oak Ridge. “It’s a big part of our food culture. Every day we offer live cooking experiences along with fresh sustainable produce, gluten-free and paleo lifestyle options as well as biodegradable and edible single serving disposables.”

Always a Wisconsinite at heart, one thing Chef Malson’s still loves is a good Sheboygan – a burger with a butterflied brat topped with cheese curds and sauerkraut on a Sheboygan hard roll. “Go Pack Go!”

Sponsored by Oak Ridge Conference Center

Conveniently located 30 minutes outside Minneapolis, our lakefront property is a premier meeting venue in Minnesota. Let our expert staff help you plan inspiring meeting techniques in a creative and innovative learning environment. With scenic grounds and on-site dining, our hotel provides the perfect environment to get focused.

Guillermo Veloso has joined the team at Ocean Place Resort and Spa as their new executive chef. Veloso is no stranger to the region, being a New York City and northern Jersey native. 

Veloso has an extensive culinary career extending more than 35 years, but he has also spent time as an archaeologist and naturalist. He was the executive chef at Miami’s Yuca Restaurant and has also served as executive chef at Philadelphia’s Cuba Libre and the Please Touch Museum. 

 

McNamara’s parent company, Cushman & Wakefield/North Marq, encourages employees to take a day out of their busy schedules to volunteer. McNamara’s seven-person event staff recently took advantage of this opportunity and spent a day in January working with the Give Us Wings team on its upcoming annual gala, which was held for the sixth time at McNamara Alumni Center in April.