Chef Joel Keehn

Tyler Bergquist comes from Michigan, attended Schoolcraft College of Culinary Arts, training and working alongside 6 Certified Master Chefs. Earning 2 ACF Culinary Gold Medals while in attendance. Upon graduating he spent time working for Chefs Brian Polcyn, author of Charcuterie with Michael Ruhlman and Bocuse d’Or USA Runner up, and Nick Janutol, previously of L20 in Chicago and Eleven Madison Park in New York City, at Forest in Birmingham, Michigan. From there he moved to New York City working for Chef Jean-Georges Vongerichten at his flagship restaurant Jean Georges, where it held 3 Michelin stars as well as 4 stars in the New York Times. After Jean Georges he was a part of the Gunter Seeger NY opening team, which received 1 Michelin and 3 NYT stars shortly after opening. He moved to Brooklyn shortly after and joined the Maison Premiere team to open their new concept Sauvage, working for Chef Damon Wise, formerly of Craft with Tom Colicchio and reopened Lafayette. Leaving New York and Sauvage when Chicago called and a position with Chef Jenner Tomaska at Chef Grant Achatz’ experimental Next Restaurant was next. Working and opening a half dozen restaurant concepts and changes within the restaurant. Opportunity then arose at Entente with Chef Brian Fisher, as his second in command at Entente to manage a complete overhaul and location change while there, as well as opening a second location of Entente. While there cooking at the James Beard House and maintaining 1 Michelin star and 3 stars from the Chicago Tribune.