Chef Tyler Leamont

For Tyler Leamont, cooking has always been about more than just food—it’s about connection, creativity, and the joy of bringing people together. Born and raised in Nova Scotia, his passion for the kitchen began at an early age, inspired by his grandmother, who was a culinary student. Accompanying her to classes, he developed a deep curiosity and excitement for food that would shape his entire journey.

Determined to turn that passion into a career, Tyler moved to Prince Edward Island to attend the Culinary Institute of Canada, where he earned his Red Seal certification. During this time, he trained under world-renowned chefs such as Susur Lee and Mark McEwan, while immersing himself in the island’s rich culinary scene. Working in some of PEI’s most established restaurants, he developed a strong foundation in seafood cuisine and a deep respect for local ingredients.

Eager to expand his expertise, Tyler joined the Oliver & Bonacini group at Blue Mountain Resort, where he refined his skills in high-end dining and resort cuisine. His pursuit of excellence eventually led him to Turks and Caicos, where he worked as a private chef, creating exceptional dining experiences for an elite international clientele.

With a culinary style influenced by modern fine dining, Caribbean flavors, and a strong seafood focus, Tyler combines precision with a heartfelt approach to cooking. Each dish is thoughtfully crafted to tell a story, balancing technique, flavor, and creativity.

Despite his experience, Tyler remains a lifelong student of his craft, continuously seeking new techniques, flavors, and inspiration. Whether learning from renowned chefs or drawing from local traditions, he believes that true mastery comes from curiosity, openness, and constant evolution.

Today, Tyler continues to push culinary boundaries while staying true to what first inspired him: cooking with purpose, passion, and a genuine love for the people he serves.