Welcome In: Chef Tyler Spreen, Herbsaint, New Orleans
Chef TYLER SPREEN, HERBSaINT, New Orleans
'Welcome In' is part of a regular series of interviews, to meet the people working behind the scenes in the New Orleans hospitality industry.
Out All Day: Hi Chef! Could you quickly introduce yourself? Where do you work/what's your position or title and how long have you been there?
Hello, my name is Tyler Spreen and I am the Chef de Cuisine at Herbsaint, where I've been for about seven years.
What kind of cuisine do you serve? Would you say there's a philosophy or concept behind the restaurant?
We serve food in the style of a Parisian/French bistro. We cook food focusing on great ingredients with proper technique with influences of flavors from around the world.
What are your earliest memories of making meals or being around food being prepared?
My earliest memories are from cooking with my family. Sometimes after we went deer hunting, preparing bratwurst for a large family gathering, or smoking salmon for the holidays. I always remember food being a large part of bringing our family together.
Was there a decisive moment that made you think: "I can go professional!"?
I had cooked for several years in Illinois, but when I moved to New Orleans I realized this was the real deal. Then after a couple years I decided I wanted to make a career out of this and Herbsaint created challenges and opportunities. I remember when I became a sous chef with the company and saw the benefits and potential to grow- I realized that was a career, not a just a detour on my journey.
Where did you learn your trade? Who were your early inspirations or mentors?
I learned a lot from several chefs and mentors. I also read and learned a lot from cook books. My early inspirations were Julia Child, Jacques Pepin, Anthony Bourdain, and Thomas Keller. I am lucky enough to have Donald Link as my current mentor that has shown me a world that goes beyond just making a delicious dish on a plate.
Out All Day: Hi Chef! Could you quickly introduce yourself? Where do you work/what's your position or title and how long have you been there?
Hello, my name is Tyler Spreen and I am the Chef de Cuisine at Herbsaint, where I've been for about seven years.
What kind of cuisine do you serve? Would you say there's a philosophy or concept behind the restaurant?
We serve food in the style of a Parisian/French bistro. We cook food focusing on great ingredients with proper technique with influences of flavors from around the world.
What are your earliest memories of making meals or being around food being prepared?
My earliest memories are from cooking with my family. Sometimes after we went deer hunting, preparing bratwurst for a large family gathering, or smoking salmon for the holidays. I always remember food being a large part of bringing our family together.
Was there a decisive moment that made you think: "I can go professional!"?
I had cooked for several years in Illinois, but when I moved to New Orleans I realized this was the real deal. Then after a couple years I decided I wanted to make a career out of this and Herbsaint created challenges and opportunities. I remember when I became a sous chef with the company and saw the benefits and potential to grow- I realized that was a career, not a just a detour on my journey.
Where did you learn your trade? Who were your early inspirations or mentors?
I learned a lot from several chefs and mentors. I also read and learned a lot from cook books. My early inspirations were Julia Child, Jacques Pepin, Anthony Bourdain, and Thomas Keller. I am lucky enough to have Donald Link as my current mentor that has shown me a world that goes beyond just making a delicious dish on a plate.
How is the New Orleans food scene different to where you spent your formative years?
New Orleans food scene is exciting. Life revolves around food and culture. The food, from where I am from, is basic chain restaurants, meat and potatoes, and I always had to travel to get some new exciting food. In New Orleans I love that I can get different food at any time of the day. I love the different cuisines and ethnic food that New Orleans is blossoming with.
What's the most esoteric/out there dish/drink you've ever put on a menu? What's the weirdest thing you've ever tasted?
I was in Barcelona and had a macaroon with a filling of squab liver mousse. I love offal and even that was a bit much for me. I also ate fish milt in Japan, which is a seasonal delicacy, and most of it was delicious.
Do you spend a lot of time experimenting when you're not working? Do you try out areas of cuisine that you're not traditionally associated with or that you're less familiar with?
I love to cook at home, I will try some dishes on my family before they make their way to the restaurant. I love to try different cuisines- Japanese, Lebanese, Moroccan, or South East Asian. The beauty in food is that there is endless styles of cuisine.
Time to name some (four or more) names. Where do you like to go for fancy feasts, casual bites, cocktails and a post-shift beer/wind down?
I love to go to Tan Dinh or Nine Roses if I am sharing food with a large group. My wife and I love to go to Nighthawk for Pizza or Barracuda for tacos in Algiers with our kids. For more upscale food I like to go to La Petite Grocery or Costera. For a great burger and beer I love Orginal Slap Burger in Maries. Bubs also has great burgers. Delachaise Wine Bar is a great place to unwind after a shift with a drink and some snacks.
What's the most memorable eating experience you've ever had?
That's a hard one, I've had plenty of great meals. One of the best dinners I had in a restaurant was at Anajak Thai in Los Angeles. The menu was beautiful, we wanted (and tried) to order the entire menu, the wine was delicious, and the ambiance was perfect. The restaurant had a great feel to it, you could feel the energy when you walked in. I can still remember several dishes from that night.
You're at home. Maybe you've had a couple of cocktails, maybe you're feeling lazy, maybe you need some quick comfort. What are you making away from the public glare? Give us your guiltiest, messiest pleasures and don't skip any details.
I love to cook eggs. They can be prepared a hundred different ways. I love making omelets, burritos, tamogayaki, or shakshuka.
Where are your favourite food cities outside of New Orleans?
I loved the food and bar scene is Austin. Barcelona has incredible tapas- it was a great city to walk around and drink. The different ethnic food in London is unmatched, the Turkish and Indian food was incredible.
Are you a big produce/farmers' market person? Do you go out and source ingredients yourself? Do you grow your own herbs, spices or produce?
I love to source as much local produce as we can. I try to go to the market once a week. We are lucky enough to have great relationships where the farmer's deliver to the restaurant, but I do like to go and see what's happening and new. It's refreshing to talk to farmer's, taste the produce, and tell them how much we appreciate their hard work.
You have an unlimited budget for a private chef-catered meal for you and your loved ones. Who's cooking, what are they serving and where are you eating?
Masayoshi Takayama and Shunta Suzuki would be the chefs, serving a spread of fresh vibrant food: fatty tuna, sea urchin, oysters, tempura, sweetbreads, asparagus, and large cuts of red meat. All served alongside sake, Spanish white wine, and delicious French red wine. We would be in the basque region, in a old villa or chateau, on a fall sunday afternoon, in an open air kitchen.
What are you favourite foodie films or TV shows?
I love Chef with Jon Favreau. I think its a great not-too-long movie that makes you feel good. I connect with the love of food and sharing it with others. I also love Parts Unknown, I miss Anthony Bourdain, his voice, and his way of connecting with people through food.
How else do you relax, besides getting as much sleep as possible?
I love to cook with my kids, exercise, read or listen to books, and get out of the city and slow down a bit.
OK, leave us with one kitchen tip or secret hack/juicy piece of gossip/your favorite corny joke. Or all three. Thank you so much for joining us!
This is a little bit of all three. I say "Do what you love and you'll never work a day in your life". It started as a joke to antagonize others but over time it became true. I love food and cooking is simple - it just takes repetition. So try that recipe - start basic, and repeat. Then build from that. If you love food and cooking, it's never work.
Herbsaint is currently celebrating its 25th anniversary with special menus. Click here for more information and booking.
New Orleans food scene is exciting. Life revolves around food and culture. The food, from where I am from, is basic chain restaurants, meat and potatoes, and I always had to travel to get some new exciting food. In New Orleans I love that I can get different food at any time of the day. I love the different cuisines and ethnic food that New Orleans is blossoming with.
What's the most esoteric/out there dish/drink you've ever put on a menu? What's the weirdest thing you've ever tasted?
I was in Barcelona and had a macaroon with a filling of squab liver mousse. I love offal and even that was a bit much for me. I also ate fish milt in Japan, which is a seasonal delicacy, and most of it was delicious.
Do you spend a lot of time experimenting when you're not working? Do you try out areas of cuisine that you're not traditionally associated with or that you're less familiar with?
I love to cook at home, I will try some dishes on my family before they make their way to the restaurant. I love to try different cuisines- Japanese, Lebanese, Moroccan, or South East Asian. The beauty in food is that there is endless styles of cuisine.
Time to name some (four or more) names. Where do you like to go for fancy feasts, casual bites, cocktails and a post-shift beer/wind down?
I love to go to Tan Dinh or Nine Roses if I am sharing food with a large group. My wife and I love to go to Nighthawk for Pizza or Barracuda for tacos in Algiers with our kids. For more upscale food I like to go to La Petite Grocery or Costera. For a great burger and beer I love Orginal Slap Burger in Maries. Bubs also has great burgers. Delachaise Wine Bar is a great place to unwind after a shift with a drink and some snacks.
What's the most memorable eating experience you've ever had?
That's a hard one, I've had plenty of great meals. One of the best dinners I had in a restaurant was at Anajak Thai in Los Angeles. The menu was beautiful, we wanted (and tried) to order the entire menu, the wine was delicious, and the ambiance was perfect. The restaurant had a great feel to it, you could feel the energy when you walked in. I can still remember several dishes from that night.
You're at home. Maybe you've had a couple of cocktails, maybe you're feeling lazy, maybe you need some quick comfort. What are you making away from the public glare? Give us your guiltiest, messiest pleasures and don't skip any details.
I love to cook eggs. They can be prepared a hundred different ways. I love making omelets, burritos, tamogayaki, or shakshuka.
Where are your favourite food cities outside of New Orleans?
I loved the food and bar scene is Austin. Barcelona has incredible tapas- it was a great city to walk around and drink. The different ethnic food in London is unmatched, the Turkish and Indian food was incredible.
Are you a big produce/farmers' market person? Do you go out and source ingredients yourself? Do you grow your own herbs, spices or produce?
I love to source as much local produce as we can. I try to go to the market once a week. We are lucky enough to have great relationships where the farmer's deliver to the restaurant, but I do like to go and see what's happening and new. It's refreshing to talk to farmer's, taste the produce, and tell them how much we appreciate their hard work.
You have an unlimited budget for a private chef-catered meal for you and your loved ones. Who's cooking, what are they serving and where are you eating?
Masayoshi Takayama and Shunta Suzuki would be the chefs, serving a spread of fresh vibrant food: fatty tuna, sea urchin, oysters, tempura, sweetbreads, asparagus, and large cuts of red meat. All served alongside sake, Spanish white wine, and delicious French red wine. We would be in the basque region, in a old villa or chateau, on a fall sunday afternoon, in an open air kitchen.
What are you favourite foodie films or TV shows?
I love Chef with Jon Favreau. I think its a great not-too-long movie that makes you feel good. I connect with the love of food and sharing it with others. I also love Parts Unknown, I miss Anthony Bourdain, his voice, and his way of connecting with people through food.
How else do you relax, besides getting as much sleep as possible?
I love to cook with my kids, exercise, read or listen to books, and get out of the city and slow down a bit.
OK, leave us with one kitchen tip or secret hack/juicy piece of gossip/your favorite corny joke. Or all three. Thank you so much for joining us!
This is a little bit of all three. I say "Do what you love and you'll never work a day in your life". It started as a joke to antagonize others but over time it became true. I love food and cooking is simple - it just takes repetition. So try that recipe - start basic, and repeat. Then build from that. If you love food and cooking, it's never work.
Herbsaint is currently celebrating its 25th anniversary with special menus. Click here for more information and booking.