Executive Chef Tyler Krost
Born in Eugene Oregon and raised in Hibbing Minnesota, Chef Tyler began his career at the young age of 14 as the night butcher at his family owned mom and pop grocery store and full service catering business.
While going to Business College Tyler worked as a line cook at a restaurant in Alexandria Minnesota when he realized his real passion was in the culinary field. Following that passion he signed on at the Western Culinary Institute in Portland Oregon.
In 2000 Tyler started his Internship at the Hyatt Regency in Incline Village Nevada where he apprenticed for a year. Returning to Portland Tyler went to work for Il Fornaio Italian Restaurant where he developed his passion for Italian cuisine.
In 2004 Tyler transferred to Il Fornaio Italian Restaurant Seattle, WA as Senior Sous Chef and then Executive Chef Assistant. While there he participated in various large and small scale events including Guest Chef on the Waterfront, Festival of the Fountains, Seattle International Film Festival, and Sunset Supper to name a few. When the opportunity to expand his career came up Tyler accepted an Executive Chef position at Compass Group America supporting Microsoft dining.
Before long Tyler found himself missing the excitement of being part of a fine dining establishment so he jumped at the chance to come to Eastern Washington as the Executive Chef at Cave B Inn & Spa. Tyler is dedicated to excellence, creativity and innovation. He enjoys working in an agricultural region and appreciates the opportunity to use ingredients fresh from the Chef’s Garden.
