Ty Mahler

Born in Mississippi. Raised in Indiana. Went to Culinary School in Vermont. Cooked in France, New Orleans, Florida, Italy, Australia, Manhattan, California. Opened restaurants. Closed restaurants. Menu creation, Staffing, Construction oversight. Equipment purchasing. Business development. Fundraising. Worked at Emeril’s in New Orleans. Roys Yamaguchi in San Francisco. Sushirrito in the Bay Area and New York. Opened a collection of all of my concepts in San Mateo. Building a restaurant operations application called Colander to help restaurants scale and to grow staff. The future of restaurants is doomed if we don’t start teaching the staff of the next generation how to run restaurants.