Tyson Everett Greenwood
Photographer and Personal Chef
Tyson Everett Greenwood
Photographer and Personal Chef
Tyson Everett Greenwood
Photographer and Personal Chef
Tyson Everett Greenwood
Photographer and Personal Chef
Tyson Everett Greenwood
Photographer, Personal Chef
Chef Tyson Greenwood
I’ve spent the last 25 years cooking everywhere from Michelin 3 star kitchens to simple lobster boils on the beach in Maine. I’ve had the pleasure of working for Daniel Humm (Eleven Madison Park), Pierre Gagnaire, David Kinch (Manresa), Daniel Patterson (Coi), and Dominique Crenn (Atelier Crenn), among many others. For the last nine years, I’ve been working as a private chef for Ultra-High Net Worth families, World Leaders, and a UN Ambassador.
Here are some experiences I’ve built for clients, but let me know what you need - options and pricing will vary.
OFFERING:
- Daily meal preparation and execution
- Bespoke one-time dinners
- Short to medium term residencies
- Traveling chef on board a yacht in the mediterranean
- An extravagant Thanksgiving or holiday dinner
- A cooking class/dinner party for a small group in your home
Chef Tyson Greenwood
I’ve spent the last 25 years cooking everywhere from Michelin 3 star kitchens to a simple lobster boil on the beach in Maine. I’ve had the pleasure of working for Daniel Humm (Eleven Madison Park), Pierre Gagnaire, David Kinch (Manresa), Daniel Patterson (Coi), and Dominique Crenn, among many others. For the last five years, I’ve been working as a private chef for Ultra-High Net Worth families and individuals. I currently cook for the UN Ambassador from the United Arab Emirates, and I’d love to cook for you.
Here are some experiences I’ve built for clients, but let me know what you need - options and pricing will vary.
OFFERING:
- Daily meal preparation and execution
- Bespoke one-time dinners
- Short to medium term residencies
- Traveling chef onboard a yacht in the mediterranean
- An extravagant Thanksgiving or holiday dinner
- A cooking class/dinner party for a small group in your home
Chef Tyson Greenwood
I’ve spent the last 25 years cooking everywhere from Michelin 3 star kitchens to a simple lobster boil on the beach in Maine. I’ve had the pleasure of working for Daniel Humm (Eleven Madison Park), Pierre Gagnaire, David Kinch (Manresa), Daniel Patterson (Coi), and Dominique Crenn, among many others. For the last five years, I’ve been working as a private chef for Ultra-High Net Worth families and individuals. I currently cook for the UN Ambassador from the United Arab Emirates, and I’d love to cook for you.
Here are some experiences I’ve built for clients, but let me know what you need - options and pricing will vary.
OFFERING:
- Daily meal preparation and execution
- Bespoke one-time dinners
- Short to medium term residencies
- Traveling chef onboard a yacht in the mediterranean
- An extravagant Thanksgiving or holiday dinner
- A cooking class/dinner party for a small group in your home
![PS_2013-11-30001076[3]](http://www.lifeinclogs.com/wp-content/uploads/2020/04/PS_2013-11-3020001200763.jpg)
Photography
I am a photographer who truly understands the life of restaurants, having been a Chef for over two decades. I began professional restaurant photography several years ago, after studying with Pulitzer Prize-winning photojournalist Greg Marinovich (author of The Bang Bang Club). I love to see the creative journey of a restaurant realized through photos. Send me an email and let’s talk about your vision.
Photography
I am a photographer who truly understands the life of restaurants, having been a chef for two decades. I began professional restaurant photography several years ago, after studying with Pulitzer Prize-winning photojournalist Greg Marinovich (author of The Bang Bang Club). I shoot Restaurant PR, social media and cookbook photography, and I would love to work with you. Send me an email and let’s talk about your vision.
Offering:
- Food photography for websites and social media
- Staff portraits / headshots
- Interior and exterior architectural photos
- Candid photography of your restaurant experience
Restaurant Consulting
Over the course of my career, I’ve opened and consulted for multiple restaurants in New York, San Francisco, and Napa Valley. I was part of the core team for Pierre Gagnaire at the Mandarin Oriental Hotel opening in Las Vegas. While at Apple Inc., my primary responsibility was as the Executive Chef opening large corporate dining facilities that served as many as 6,000 staff per day.
