“We want to keep that going, but we want to build on it.” We have such a great reputation, so many locals that come in here,” Tyson said. While Tyson’s primary objective is to lighten his workload, he’s also welcoming a fresh set of eyes in hopes of taking Tuckahoe Inn’s dining experience to a higher level. Michelle arrived at the Tuckahoe Inn from Renault Winery in Egg Harbor City before that, she worked in restaurant kitchens at a pair of casinos in Atlantic City. To do so, Tyson hired Michelle Myers as the Tuckahoe Inn’s new executive chef in May. It’s time to kick back,’” said Tyson, who in addition to being an owner has also been the Tuckahoe Inn’s executive chef the past 26 years. “I’m at a point where my doctor told me, ‘You’re 72, you’re beat up. It has been a way of life for Tyson since the 1970s, and after he and his family took over the Tuckahoe Inn, a historic and bustling waterfront establishment in Beesley’s Point across the bay from Ocean City, his hectic schedule has hardly yielded time for a yawn let alone a quick nap. TYSON Merryman is attempting this summer to accomplish something he has not done since taking co-ownership of the Tuckahoe Inn more than two and a half decades ago.īeing an executive chef at a busy restaurant tends to be a grind – long hours, few days off, plenty of stress, and lots of wear and tear on the body. This iconic bayfront eatery has a new chef in the kitchen
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