Chef Tyler Demora: Executive Chef
Chef Tyler Demora’s love of cooking started at age seven while baking peanut butter cookies every Friday night with his father. A 2008 graduate of the California Culinary Academy in San Francisco, he trained in the kitchen at Aqua, a two Michelin-star restaurant in the city while pursuing his degree. His appreciation of the French cooking techniques (instilled in him by his French grandparents) drove him to seek opportunities to further develop his own creativity at two top restaurants in Lyon, France. A native of New Haven, he was a sous chef for three years at The Union League Cafe, working under the celebrated Chef Jean Pierre Vuillermet. Most recently, Demora was the former Executive Chef at Local 121 in Providence where he developed new dishes weekly by using the bounty of New England produce, meat and fish. At Chair 5, Demora believes in staying true to his technique and paying homage to the flavorful seasonal ingredients of Rhode Island. His “Farm to Table” and “Snout-to-Tail Butchery” philosophy guide him in choosing top-quality, local ingredients that he personally selects off the boats in Galilee, from nearby oyster farms, as well as other local farmsteads. Acclaimed by diners, Demora sets Chair 5 apart by melding his passion for cooking with his unique creative style.
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(401) 363-9800 The Break Hotel 1208 Ocean Road Narragansett RI 02882


