CHEF TYLER LYNE
After attending the prestigious Culinary Institute of America (CIA) in New York, CHEF TYLER LYNE honed his skills in Japan and at such highly regarded restaurants as Restaurant Cru, Bouley, Momofuku Ko, and Ciano before landing his first job as Chef de Cuisine at La Esquina. From there, he became a partner and held the title of Executive Chef at Cloud Catering, Riviera Caterers, Creative Edge Parties, and Neuman’s Kitchen. His clients have included Nasdaq, Facebook, the NFL, and various A-List events for celebrities, fashion houses, and the like.
 
After moving to Birmingham, Alabama, to be closer to family during the early days of the Covid pandemic, Tyler and his sweeter half, Pastry Chef Jennifer Lyne, launched Tasting TBL, a Friday- and Saturday-night chef’s tasting experience hosted in their home—allowing them unparalleled creativity, a chance to test new concepts, and a way to get to know the local community and their culinary colleagues. They are currently renovating Historic Rucker Place in Birmingham’s Five Points South, turning the former sprawling wedding venue into a multidimensional restaurant concept that combines a bright pâtisserie and café, chic formal dining room, sophisticated upstairs bar au vins with seating for chef’s tasting menu, and the exclusive top-level members-only space, along with a full-service catering arm and e-commerce meal delivery.  
 
Tyler also serves as Culinary Director for Bamboo Asia – Far Out Market in San Francisco, and he won Iron Chef, beating out Chef Geoffrey Zakarian of Chopped and Iron Chef America. Tyler was recognized by ZAGAT as one of New York City’s “30 Under 30” list of trailblazers helping to define the next wave of culinary greatness. A tortilla-chip fanatic, he is also very proud of his fresh line of salsas, which are handmade and jarred in Brooklyn’s Navy Yard.

PASTRY CHEF JENNIFER LYNE
After graduating from the Culinary Institute of America, PASTRY CHEF JENNIFER LYNE, currently of Tasting TBL, began working under Michelin-starred chef Daniel Boulud, first at Bar Boulud, followed by DB Bistro Moderne and, finally, Boulud Sud. After a six-year tenure working for Boulud’s hospitality empire, Jennifer brought her background in classical French culinary training to lead the pastry programs at numerous high-profile kitchens in NYC. Through that experience, Jennifer has become a leader in her field. She and her chef husband then pivoted to the catering industry in NYC, where they essentially transformed that industry with each of the top catering companies successively hiring them on as consultants. Their catering clients have included NASDAQ, Facebook, the NFL, and various A-List events for celebrities, such as Gwyneth Paltrow's Goop parties, Serena Williams' wedding, Lela Rose and the list goes on with a jaw-dropping roster of actors, athletes, musicians and more. Jennifer has mastered the analytics of menu design and always produces beautiful, high-quality food at very reasonable costs across many different cuisine platforms.