Chef Tyler K. Mock,

Executive Sous Chef

Gourmet Events, Columbus, Georgia

Chef Mock is a graduate of the Culinary Institute of America and the Lorain County Joint Vocational School Culinary programs.  During his attendance at both schools he maintained an honor roll status while he participated in many activities and held down part-time jobs. 

Under Tyler’s leadership his high school culinary team won the Ohio ProStart Culinary Competition and the Ohio Team Cuisine Competition. He was awarded the student culinarian for the Mid Hudson Chapter of the American Culinary Federation.  He won individual awards in ice carving through the National Ice Carving Association.

Chef Mock’s work experience includes working as a garde manger chef at Westchester Country Club in Rye, New York under the direction of Edward Leonard, CMC.  Chef Michael Symon provided guidance and supervision in his position at Lola’s Bistro in Tremont, Ohio.  In his current position he is the executive sous chef under the esteemed Jamie Keating, CEC. 

During his culinary career, Chef Mock has had many outstanding opportunities to apprentice and assist in prestigious competitions.  Tyler traveled to Basel, Switzerland with the Team USA ACF Culinary Team in 2005. In 2006 he acted as an apprentice to Aiden Murphy in his certified master chef exam.  In 2006 he traveled with ACF Culinary Team USA to Expo Gast in Luxembourg.  He has assisted Jaime Keating, CEC in his preparation for the 2008 Culinary Olympics.  Most recently, he assisted in the coaching of the Hocking College ACF Junior Culinary Team as they prepare for the 2009 ACF Regional Competition.