Chef Tyler Herald
Napolese114 E 49th Street
Indianapolis, IN 46205
Chef Tyler Herald came by his culinary career honestly: when he was 14 years old, his mother bought a restaurant. She was a single mom and had to work long hours. "If I wanted to eat, I had to learn to cook" he jokes. While Chef Herald's culinary style has evolved, he stays true to one philosophy: Keep it simple, and use the freshest and best quality ingredients.
This edict continues to guide Chef Herald's work in his role as Executive Chef for Patachou, Inc. He is responsible for menu development and all aspects of kitchen management for all Cafe Patachou, Petite Chou, Napolese, Gelo, and Public Greens locations, in addition to Patachou Catering. He is committed to developing and serving food that appeals to everyone, but that also broadens the public's palette a bit as well. He is passionate about the concept of farm to table cooking, and works closely with local farmers to ensure that Patachou, Inc. utilizes local, organic produce whenever possible. He is especially proud of the fact that in the summers, the produce featured at Napolese Pizzeria is almost entirely local and organic, and that Napolese alone uses the bounty of no less than twenty local producers on its menu. "This is a priority for me," he says. "Every year, I get ridiculously excited when we get our first batch of Indiana heirloom tomatoes."
Prior to working with Patachou, Inc., Chef Herald served as Executive Chef for 6 Lounge and Restaurant in Indianapolis, and interned with Chef Bruce Sherman at the renowned North Pond in Chicago. He has also served as a Sous Chef and a Personal Chef in Portland, Oregon. He holds a Bachelor of Arts degree in History from Beloit College in Beloit, Wisonsin, and a culinary degree from Western Culinary School in Portland, Oregon.
Chef Herald was named one of Nuvo Newsweekly's '30 Under 30″ in their Arts Guide, and was recently featured in Sophisticated Living Magazine. He resides in Indianapolis, and enjoys golfing, gardening, going to farmers' markets, biking, working out, traveling, and going to Phish shows.
Chef Tyler Herald's Menu and Wine Pairing
Charred Brussels Sprouts, Apple, Radish, Olives, Pomegranate Seeds, Marcona Almonds, Cherry Balsamic Reduction
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