Chef's Spotlight: Tyler Hutchison: Chef de Cuisine, Autumn at Nemacolin Woodlands Resort
As one of three fine-dining establishments at Nemacolin Woodlands Resort, Autumn features a menu inspired by regional cuisine that often utlizes locally sourced farm ingredients and sustainable seafood. Dishes change with the seasons, but recent standouts include hand-selected oysters Rockefeller with creamy spinach, bacon jam, pecorino romano, and mignonette butter and Branzino served with mung daal pilaf, root vegetables and a ghee béarnaise summer ale hollandaise.
Chef Tyler Hutchison joined the Nemacolin Food and Beverage Team in June of 2010, after a stint at Kiawah Island Golf Resort in South Carolina, where he worked in The Atlantic Room, Kiawah's seafood restaurant. "I love cooking fish, it is truly an art. I preach to my staff daily how important it is to treat each dish with respect," he explains. Hutchison worked his way up to Chef de Partie before returning to Pennsylvania to join Nemacolin. A little over a year ago, he became Chef de Cuisine at Autumn.
Where are you from originally?
Ford City, PA.
When did you start cooking?
When I was 16 years old.
Who was your mentor?
Sean Eckman (Nemacolin Woodland Resort's executive chef).
What are you known for?
What is your favorite thing about your job?
Being able to come up with crazy dishes and making people smile.
What is your favorite fish to work with? Why?
I love cooking scallops. Getting a beautiful sear and basing it in butter and thyme.
What do you do for fun/share a day off for us?
Spending time with my wife and son. Making breakfast, lunch and dinner for them.
Why do you work with Land & Sea?
Great product! Beautiful fish!
Three things always in your refrigerator/pantry at home?
Milk, fruit, beer.
Favorite book/movie/TV show?
The Flavor Bible, Batman, and I can’t just pick one, so you get my all-time three: The Walking Dead, Sons of Anarchy and Breaking Bad.
How do you want to be remembered?
What is your favorite/signature dish?
Scallops, smoked cauliflower puree, brussel sprout gnudi, bacon jam, black truffle aioli.
Any ingredients you won’t work with?
Favorite part of working in the Pittsburgh area?
Everyone is like family here.
If you could cook for anybody in the world, living or dead, who would it be and why?
Thomas Keller. He's my favorite chef and it would be an honor to cook either with or for him.