Tyler Florence Biography
Tyler Florence is an American Professional Chef and Television Host, who was born and brought up in Greenville, South Carolina, United States of America. He is widely known as the owner and executive chef of Wayfare Tavern in San Francisco…
, and the television host of several Food Network shows. He was named the Dean of Culinary Education at Copia, which is now a now-defunct museum in Napa, California.
10 Quick Facts About Tyler Florence
- Name: Tyler Florence
- Age: 51 years old as of 2022
- Birthday: 3 March
- Zodiac Sign: Pisces
- Height: Average
- Nationality: American
- Occupation: Chef, Television Host
- Marital Status: Married
- Salary: Under review
- Net worth: $15 million
Tyler Florence Age
Florence is 51 years old as of 2021, he was born on 3 March 1971, in Greenville, South Carolina, United States. He celebrates his birthday on 3 March 1971 every year and his birth sign is Pisces.
Tyler Florence Height
Tyler stands at a height of 6 feet 0 inches.
Tyler Florence Weight
Florence Weighs 75 kg.
Tyler Florence Education
Tyler attended the College of Culinary Arts at the Charleston, South Carolina, campus of Johnson & Wales University, graduating in 1991. He was later given an honorary doctorate from the university for his culinary success. He is the owner and executive chef of Wayfare Tavern in San Francisco.
Tyler Florence Family
Florence was born and raised by his parents in Greenville. Our efforts to find out more about his family came to no avail as no such information is publicly available. Thus, the identity of Tyler’s parents is still unclear. It is also not known if he has any siblings. We will update this section once this information is available.
Tyler Florence Wife
Tyler is currently married to his wife Tolan Clark. The couple tied the knot in 2006 in a beautiful wedding attended by both friends and family. They are blessed with three children named Miles Florence, Hayden Florence, and Dorothy Tyler Florence.
Tyler Florence Net Worth
Florence has an estimated net worth of $15 million dollars as of 2022. This includes his assets, money and income. His primary source of income is his career as a Professional Chef and Television Host. Through his various sources of income, Tyler has been able to accumulate good fortune but prefers to lead a modest lifestyle.
Tyler Florence Measurements and Facts
Here are some interesting facts and body measurements you should know about Tyler Florence.
Tyler Florence Wiki
- Full Names: Tyler Florence
- Popular As: Chef
- Gender: Male
- Occupation / Profession: Professional Chef and Television Host
- Nationality: American
- Race / Ethnicity: White
- Religion: Not Known
- Sexual Orientation: Straight
Tyler Florence Birthday
- Age / How Old?: 51 years (2022)
- Zodiac Sign: Pisces
- Date of Birth: 3 March 1971
- Place of Birth: Greenville, South Carolina, United States
- Birthday: 3 March
Tyler Florence Body Measurements
- Body Measurements: Not Available
- Height / How Tall?: 6 feet 0 inches (1.83 m)
- Weight: 165 lbs (75 kg)
- Eye Color: Brown
- Hair Color: Brown
- Shoe Size: Not Available
Tyler Florence Family and Relationship
- Father (Dad): Not Known
- Mother: Not Known
- Siblings (Brothers and Sisters): Not Known
- Marital Status: Married
- Wife/Spouse: Married to Tolan Clark
- Dating / Girlfriend: Not Applicable
- Children: Sons (Miles and Hayden) Daughter (Dorothy Tyler)
Tyler Florence Net Worth and Salary
- Net Worth: $15 Million
- Salary: Under Review
- Source of Income: Professional Chef and Television Host
Tyler Florence Cooking Show
Florence was a presenter on Globe Trekker, hosted Food 911 and How to Boil Water, co-hosted Worst Cooks in America with Anne Burrell, and currently hosts Tyler’s Ultimate, The Great Food Truck Race and has a new show premiering in August 2018 called Bite Club on the Food Network.
He was featured on the ABC TV show Shaq’s Big Challenge, which aired on July 17, 2007, and Momma’s Boys, a reality show produced by Ryan Seacrest. He has also appeared on The Oprah Winfrey Show in a nationwide Sandwich Showdown. He has appeared a number of times on The Today Show and was featured on The View in 2008.
Florence serves on the board of the national nonprofit Afterschool Alliance, an organization that works to promote and to support quality after-school programs. In 2007, Florence and fellow chef Joey Altman co-hosted a celebrity chef cook-off to benefit Afterschool Alliance. In 1997 Florence worked as a chef at Restaurant 147 on West 15th Street, New York.
In 2008, he developed a plan to open Bar Florence, in the Hotel Vertigo in San Francisco, California. In 2009 he opened a small chain of luxury kitchen supply stores in Northern California and developed three new restaurant concepts for the area: Wayfare Tavern in downtown San Francisco (formerly, Rubicon restaurant);
Rotisserie & Wine, a fast-food restaurant in downtown Napa; and with Sammy Hagar, El Paseo in downtown Mill Valley, California, an American tavern featuring ingredients only from Marin County. In 2008, Florence was named the Dean of Culinary Education at Copia, a now-defunct museum in Napa, California.
Tyler Florence Meatball Recipe
Ingredients
- extra virgin olive oil
- 1 onion, chopped
- 2 garlic cloves, smashed
- 2 tablespoon roughly chopped fresh parsley leaves
- 1 cup milk
- 4 slices firm white bread, crust removed
- 1 1/2 lb s ground beef
- 1 1/2 lb s ground pork
- 1 large egg
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- kosher salt & freshly ground black pepper
- 4 cup good quality jarred tomato sauce
- 1/2 lb mozzarella cheese, cut into chunks
- 3 sprigs fresh basil
- 1 lb spaghetti
Directions
- Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent about 10 minutes. Take the pan off the heat and let cool.
- Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture.
- (Hang onto the pan – you’ll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don’t overwork or the meatballs will be tough. Divide into 10 equal pieces and shape them into 10 nice-looking meatballs.
- Preheat the oven to 350 degrees F.
- Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, for about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked for about 15 minutes.
- Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish them with basil leaves. Serve immediately along with extra cheese.
Tyler Florence Chicken Marsala
How to prepare chicken masala
Ingredients
- 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
- All-purpose flour, for dredging
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 4 ounces prosciutto, thinly sliced
- 8 ounces crimini or porcini mushrooms, stemmed and halved
- 1/2 cup sweet Marsala wine
- 1/2 cup chicken stock
- 2 tablespoon unsalted butter
- 1/4 cup chopped flat-leaf parsley
Directions to cook
- Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour on a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
- Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don’t fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
- Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala into the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
Frequently Asked Questions About Tyler Florence
Tyler Florence is an accomplished Professional Chef and Television Host, who is widely known as the owner and executive chef of Wayfare Tavern in San Francisco, and the television host of several Food Network shows.
Florence is an American national born on 3rd March 1971, in Greenville SC.
Tyler stands at a height of 1.83m.
Yes, Florence is married to Tolan Clark. They got married in 2006 and together they have three children. The couple resides in Mill Valley together with their children.
Tyler has an approximate net worth of $15 million. This amount has been accrued from his leading roles in the chef industry.
Florence is a resident of Mill Valley, CA, USA, we shall upload pictures of his house as soon as we have them.
Tyler is alive and in good health. There have been no reports of him being sick or having any health-related issues.
Tyler Florence Contacts
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