Alright – so today we’ve got the honor of introducing you to Tyler Glover. We think you’ll enjoy our conversation, we’ve shared it below.

Hi Tyler , thanks for joining us today. Learning the craft is often a unique journey from every creative – we’d love to hear about your journey and if knowing what you know now, you would have done anything differently to speed up the learning process.

I got my start at Fricassee French Bistro in Montclair, New Jersey, under Chef Mark Papera. That experience was foundational. I began there as a food runner, and by the time I was preparing to attend culinary school, I was already working the line—handling everything from sauté to salads. Chef Mark saw that I was dedicated, and at just 18 or 19, he trusted me enough to give me keys to the restaurant. That trust and mentorship meant everything, and I’ll always be grateful for it.

Because of that early hands-on experience, culinary school became less about learning the “how” and more about understanding the “why.” I was able to apply what I already knew in a more meaningful way. And that leads into how I could’ve sped up my learning—by continuing to seek out opportunities to work, ask questions, and stay curious. I was fortunate that early on, I was hungry enough to work for free just to learn. I told Chef Mark, “If you’re willing to teach me, I’ll show up.” And I did.

One of the most essential lessons I learned wasn’t just a technical skill—it was the understanding that every day in this industry is a new day. Chef Mark came from the old school, and those who know what that means understand how tough that environment can be. But he never let that toughness carry over into how he treated people. No matter how service went, he ended the night with a handshake, a thank you, and a “goodnight” to every team member. That stuck with me. Hospitality is a thankless job in many ways, so those small gestures of appreciation carry a lot of weight.

As for obstacles, the biggest one for me was financial. I wasn’t able to finish culinary school due to cost. That was tough, especially when I saw my peers graduate with access to resources and knowledge that I had to seek out on my own. But I didn’t let that stop me. I turned my externship at Hotel Hershey into a stepping stone, which led to opportunities with Garces Group and then the Nemacolin Woodlands Resort. This is a field where hard work, passion, and the right mindset can take you far—even without a degree. But it definitely meant I had to put in the extra effort to learn things others might have been taught in a classroom.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.

I grew up in a restaurant, quite literally. My dad owned a soul food buffet in Union, New Jersey, called House of Plenty. Whether it was there or in one of the many bars or kitchens he ran over the years, I was always around food, people, and the energy that comes with hospitality. That foundation is what ultimately led me to becoming a chef.

Today, I’m the Kitchen Manager at The Parkside Social in Verona, New Jersey, but I’m also in a period of transition—leaning more into content creation, developing a meal prep business, and building toward a more independent path where I can combine my culinary skill with storytelling and creativity. I offer services ranging from private dining experiences and small events to larger gatherings, and I’m currently working on a culinary interview-style show that I can’t say too much about yet—but it’s something I’m really passionate about. Years ago, I had a podcast called End Of Regulation that ran for nearly 100 episodes, and I’ve missed that kind of connection and conversation. This new project will let me bring that part of myself back to life, this time through the lens of food.

What sets me apart is humanity. I believe hospitality has become overly transactional—“what can you do for me if I do this for you?” I’m not trying to be a billionaire. I’m trying to provide a real service, to create meaningful experiences and lasting moments. There’s great food everywhere, but the attention to detail and the human connection behind it—that’s what makes something memorable.

The thing I’m most proud of is my ability to anticipate a client’s needs. If someone tells me they’re hosting a baby shower, I’m not just thinking about a menu—I’m thinking about how people will move through the space, how heavy the food should be, what kind of pacing makes sense. I try to meet clients where they are, even before they fully articulate what they need. That intuitive care is what I bring to everything I do.

For you, what’s the most rewarding aspect of being a creative?

For me, the most rewarding part of being a creative is simply doing what I love and seeing other people enjoy it. There’s something incredibly gratifying about knowing that something I made—something as simple as a cheeseburger—can genuinely change someone’s day. Maybe that’s the millennial in me loving a bit of instant gratification—blame video games—but it’s real. That immediate feedback, that connection through food, it reminds me why I do this. It’s about creating joy in small, meaningful ways.

Is there mission driving your creative journey?

Absolutely—Taila, Tyler Jr., and Titan. Those are my three reasons for everything. My kids are my biggest motivation and the joy that keeps me grounded. Everything I do—every goal I chase, every risk I take—is rooted in wanting to provide them with a life where they know it’s possible to dream big and follow through.

I want them to see that you don’t have to take the “traditional” path if it’s not meant for you. What matters most is being dedicated—to your craft, your values, and the things that are truly important. I want them to grow up knowing that success isn’t defined by how closely you follow someone else’s blueprint, but by how fully you commit to your own.

Contact Info:

• Instagram: @properlyseared
• Twitter: @properlyseared_
• Other: @_OuiVibe (Content Creation Page)

Image Credits

Reginald Larose ( Personal Photo)

Victoria Mikheyeva (Food Photos)