Prior to joining Novikov Jeff Tyler worked at the Mandarin Oriental Marrakech as Chef de Cuisine where he was responsible for the creation and execution of Morocco’s premier contemporary Japanese restaurant. Prior to that he assisted in the operational side of the Mandarin Oriental Barcelona where he worked with 5-time Michelin-starred Chef Carmen Ruscalleda. In 2004 after training and gaining experience in his native New Zealand Tyler decided to move to Japan. There he became a protégé of Mr. Toshkatsu Chiku-san President of Chiku Ya Restaurant Group in Hamamatsu where he worked as the only Westerner in an exclusively Japanese team and environment. During this time he enjoyed hands-on experience in a sashimi factory and trained in tempura sushi and other traditional dishes. Tyler left Japan to hone his skills in leading establishments such as the luxurious Mangapapa Petit Hotel in New Zealand and Roka in London. In early 2011 Jeff was invited back to Japan and spent a month working in the tuna markets of Shizouka mastering the art of whole tuna cutting.

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Professional chef makes his favorite fish recipe | How to fillet a sea bass • TasteLife

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