Tyler Clegg

Commissary Executive Chef at Constellation Culinary Group

Speaker

I grew up in a small farm town in Massachusetts, where food was never a big deal—more of a necessity than a passion. As a kid, I’d hover in the kitchen not to learn, but to scope out what my mom was cooking, just to see if I’d even want to eat dinner. But over time, that curiosity about ingredients and flavors started to take root.

By the time I was nearing the end of high school—still unsure of my path—something clicked. I found myself drawn to the energy of a professional kitchen: the music, the laughter, the flow of a team working in sync. That camaraderie, especially in open-kitchen environments, inspired me to jump in and truly learn the craft of cooking.

Ten years of grinding in restaurants and hotels following learning, hustling, and growing every day. That drive for something new eventually led me to the world of high-volume culinary operations, where I took on the role of running the commissary for Constellation.

Eight years later, I’m still here, and I love every minute of it. This commissary is anything but ordinary. Every day brings a fresh set of challenges and variables that go far beyond just preparing food. It’s fast-paced, high-pressure, and deeply rewarding. What makes it truly special, though, is the impact we have, not only in delivering exceptional food with limited resources but in supporting our neighboring units and keeping that same spirit of teamwork and camaraderie alive.