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August 25, 2020

90 Ideas in 90 Minutes mini series: Chef Tyler Anderson

HBJ Photo | Bill Morgan Chef Tyler Anderson at Millwrights in Simsbury.

Chef Tyler Anderson’s mantra is be nice, work hard and make nice stuff. He was born and raised in southern California where he began his career as a chef before moving to Connecticut. His cooking style is inspired by simple quality goods and the culinary traditions of New England. 

Anderson and his restaurant group currently own and operate four locations in the state of Connecticut. Millwright’s Restaurant & Tavern in Simsbury, a New England-inspired, highly seasonal restaurant; Terreno at Hartford’s Goodwin Hotel, which serves Cal-Italian fare; High George, a “clam shack” inspired rooftop bar and Hamilton Park, a restaurant with coastal New England cuisine both in The Blake Hotel in New Haven; and Square Peg Pizzeria in Glastonbury. 

Anderson’s restaurants have garnered numerous statewide awards including best restaurant overall (six times), three best new restaurant awards along with many more. Anderson has been nominated for the James Beard Best Chef Northeast award six years in a row. He has also been named CT Chef of the Year, was featured on season 15 of “Top Chef” as well as on “Chopped” and “Beat Bobby Flay.”

Through our doors, everyone will smile

Our goal is to create restaurants where both guests and co-workers are happy to be coming and happy when they leave. That is our mission statement.

There is no, no

Navigate a healthy line of communication, find positive compromise.

Sweat the details

Consistency is key. We’ve created standard sequences of service for all operations and it is our daily Bible and the root of all we do in the restaurants. A consistent managerial message leads to consistent operational results. Our co-workers come first.

You can't teach a smile, hire a smile and keep a smile

Be empathetic.

Today we suck

Take the ego out of it. Get better daily. Ongoing education and employee feedback.

Create a consistent culture

This should be line item No. 1. Vision statement and goals to achieve are the key here.

Make our communities a better place

Give back, be involved, care.

Promote healthy lifestyle

No drinking at work, incentives for outside activities.

Run highly sustainable restaurants

Eliminate waste, product, utility, labor. Maximize efficiencies.

Use non-conventional marketing avenues

Word of mouth, winning awards and participation in charitable works has always been the foundation of our marketing efforts. We have so many different ways to put money into traditional marketing, that we feel it is not effective.

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