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    Meet Tyler Malson, A Chef Who Never Looks Back

     
    POSTED June 13, 2018
     

Sponsored by Oak Ridge Conference Center

Executive Chef Tyler Malson knew at age 15 that cooking was for him and he never looked back. That was when a family-owned/operated restaurant in Wisconsin gave him an opportunity and he was hooked from day one.

“As an 80’s kid, I had the typical American family dinner . . . pizza, tacos, beef stroganoff, meat loaf and lasagna,” says Malson. “My grandma had such joy in making simple but delicious food.” She also inspired Malson with her love for gardening, a tradition he has continued. “I love to create meals with fresh ingredients out of my own garden. “

And his creativity has paid off. Chef Malson has won awards with his Cornmeal-Crusted Oyster Taco with Scallion Remoulade and Ginger Slaw, as well as a Grits Lavender Pancake, Buffalo Shrimp and Pigs Tail.  “I enjoy traveling and trying food that is unique to the area and putting different spins on it when I get home,” says Malson.

At the top of his class at the Culinary Institute of America in Hyde Park, NY, Chef Malson “earned his knives” with opportunities at the 5 Star & 5 Diamond American Club Resort in Kohler, WI as well as the Hotel ICON in Houston, TX and most recently at The Graduate in Minneapolis.

Now joining the team at Oak Ridge Hotel & Conference Center, Malson says as executive chef he is excited about the culinary theater at Oak Ridge. “It’s a big part of our food culture. Every day we offer live cooking experiences along with fresh sustainable produce, gluten-free and paleo lifestyle options as well as biodegradable and edible single serving disposables.”

Always a Wisconsinite at heart, one thing Chef Malson’s still loves is a good Sheboygan – a burger with a butterflied brat topped with cheese curds and sauerkraut on a Sheboygan hard roll. “Go Pack Go!”

Sponsored by Oak Ridge Conference Center

Conveniently located 30 minutes outside Minneapolis, our lakefront property is a premier meeting venue in Minnesota. Let our expert staff help you plan inspiring meeting techniques in a creative and innovative learning environment. With scenic grounds and on-site dining, our hotel provides the perfect environment to get focused.

Chicago hospitality collective 16” on Center partners with local businesses to turn everything from bars to theaters into serviceable event venues. Founding partners Bruce Finkelman and Craig Golden have transformed 14 businesses (like Bite Café, Dusek’s Board & Beer, MONEYGUN, The Promontory, Thalia Hall and more) and have provided a single point of contact for event planners interested in utilizing these spaces as venues. 

 

Dawn Young first joined Choose Chicago in June 2005 as director of association sales, and in May this year, was promoted to vice president of hotel sales. It’s a perfect example of rising up the ranks for someone who’s so passionate about moving tourism forward. Though her experience in the industry runs deep, she’s got her work cut out for her to keep the numbers growing: Chicago set a tourism record in 2017 with more than 55 million visitors. A major reason for that? “Chicago just rocks accessibility,” says Young.

 

The Connecticut Convention & Sports Bureau works with planners to match their interests with stately attractions.