Josh Tyler has worked in some of the finest restaurants and hotels in the world. Starting his career in hospitality as an apprentice chef in Batemans Bay where he could surf all day and cook all night. He continued his training with Peter Doyle at Celsius Restaurant and Serge Dansereau at Bathers Pavilion. He cooked while travelling through well renowned restaurants in the mountains of Canada, and some of the best kitchens of Europe. You may recognise him from his TV appearance on River Cottage Australia, or from his very own restaurant, Tyler’s Kitchen and Tyler’s Pantry on the NSW South Coast, for which he earned himself a coveted Chefs Hat from The Sydney Morning Herald Good Food Guide. He has worked as a private chef in the luxury chalets of Chamonix in the French alps. His last overseas posting was as the Executive chef of the Ungasan Clifftop Resort and Sunday Beach club (Bali’s best beach club).
Most recently Josh has returned to Australia, working as executive Chef at Mona Farm Braidwood and now is heading the team as General Manager of the newly refurbished boutique accommodation and Arlo restaurant at the Oaks Ranch Mossy Point.