We would like to welcome you to a Meet & Greet with Fenwick Farms Brewing Company’s Head Chef Tony Tyus, and Kitchen Leads Jason and Carrie. Join us on Wednesday, October 24 from 5:30p-7:30p CST for FREE hors-d’oeuvres and help us celebrate the new additions to our team. A great introduction to sample the new culinary talent and welcome them into the FFBC family. It goes without saying, it’s also Wine Down Wednesday. Take advantage of half-price bottles of wine to pair with Chef’s cuisine.
To help you get to know Chef Tony we asked to share a little about his journey to our brewpub kitchen.
When did you first become interested in your profession?
I have the purest passion for cooking. Ever since I was a little kid, I knew I had the cooking bug. From the first couple of times assisting my mother in the kitchen or when I would spend hours designing a burger and experimenting with seasonings to create exotic ﬂavors.
Coming from one of the most prestigious and respected restaurants in the area, what did you gain from that experience that will influence leading the FFBC kitchen?
One lesson I’ve learned from my past experience is to adapt and successfully execute any situation or request. Another thing I like to adhere to is that the customer’s experience is of utmost importance. It’s my responsibility to keep them happy with the food we prepare and have their bellies craving to come back because without them I have no job!
There is a difference between a fine dining establishment and a brewpub kitchen. What kind of dishes do you envision for Fenwick Farms Brewing Company’s Restaurant?
I have a vision of using the variety of our flagship brews and other local resources to create recipes and signature dishes. I excel at being creative, always finding ways to assemble a dish using what’s assessable to me at the time. My pepperoni beef sliders and Marinated honey ginger salmon will definitely be something to keep an eye out for!
What excites you most about joining Fenwick Farms Brewing Company?
Coming from a high-volume restaurant, I’m excited to have the opportunity to build a long-lasting relationship with the guests and local farmers. Having just that little extra time to stay precise and ensure that everyone gets the best quality.
Thank you Chef, we’ll see you Wednesday!