As Executive Pastry Chef at db bistro moderne, Chef Tyler Verbiak takes a traditional French and contemporary approach to his desserts with classics such as his version of Tiramisu with caraibe ganache, mascarpone mousse, espresso ice cream to the more modern like his Citron Tarte Coupe with pistachio, Meyer lemon, torched meringue ice cream. As an admirer of classic French culinary technique and led by the seasons, Chef Verbiak introduces new dessert offerings to the db bistro moderne menu year-round.
A native of Medina, Ohio, Chef Tyler originally had his eyes set on a career in construction and graphic art until his oldest brother inspired him to explore cooking. His brother had been working within Daniel Boulud’s Dinex Group and offered him a short-term job in the kitchen at Daniel Boulud’s namesake restaurant Daniel. After just three days in the Daniel kitchen, Tyler saw then-Pastry Chef Dominique Ansel working his magic, realizing that pastries could be created and constructed at such a high caliber and in a modern way he had never seen before. Tyler took what he learned and returned home to Ohio to train himself to create pastries and desserts based off written recipes. After a lot of trial and error, and hundreds of soufflés later, he secured a position as a pastry cook at Chef Michael Symon’s Lola in Cleveland for the next two and a half years.
In November 2013, Tyler officially joined The Dinex Group in New York City as a Pastry Cook at db bistro moderne. He learned the fundamentals of French cuisine, and quickly rose to be the pastry sous chef. In March 2016, he moved within the Dinex Group to both Boulud Sud and Bar Boulud where he worked on the dual pastry programs for the Lyonnaise style bistro and Mediterranean-inspired restaurant.
In January 2018, Verbiak moved back to db bistro moderne and accepted the role as executive pastry chef.