Tyler Spreen
Tyler Spreen grew up in a small town in central Illinois, where hunting, fishing, foraging, and gathering around food shaped his early connection to cooking. He began working in restaurants at 15, starting as a dishwasher at his uncle’s restaurant before working his way through nearly every front and back of house role. After moving to New Orleans in 2016 with his wife, Tyler worked at Rebirth, Cochon Butcher, and La Petite Grocery before joining Herbsaint, where he quickly rose from sauté cook to sous chef, executive sous chef, chef de cuisine, and eventually executive chef and partner in Spring 2026. Outside the kitchen, Tyler enjoys fishing, carpentry, and spending time cooking at home with his wife Rebecca and their two children.
