Tyler Spreen is from a small town in central Illinois, where he became an avid outdoorsman. He spent his youth hunting deer, dove, and other wild game and fishing for catfish, bass, and bluegill in old farm ponds and lakes. Family and food were always a big part of his childhood, celebrating around meals for every occasion. Time was spent together breaking down a deer for sausage and jerky, smoking a turkey and salmon for thanksgiving, frying fish for lent, or foraging for morels in late spring. Tyler fell in love with food because of those experiences.

He started working in restaurants at age 15, washing dishes at his uncle’s restaurant, working his way from busboy to server, and eventually to line cook. Tyler continued to work in restaurant kitchens in Illinois until he was 27 years old. In 2016, Tyler and his wife moved to New Orleans, where he worked at Rebirth for six months and quickly earned the sous chef position. Shortly after, Tyler started at Cochon Butcher as a butcher, where he worked closely with Chef Jared learning the proper techniques in the preparation of charcuterie. Concurrently he worked at La Petite Grocery on his days off, making fresh pasta and working garde manger. Wanting to get back to cooking, Tyler transferred to Herbsaint as a sauté cook and was quickly promoted to sous chef and then executive sous chef. In 2021, he earned the position of chef de cuisine.

In his free time, Tyler enjoys spending time outdoors, kayak fishing, or doing carpentry. He loves to go out and enjoy the food and culture of New Orleans, but he also loves to cook and bake at home with his wife, Rebecca, and their daughter, Viola.