Today we’d like to introduce you to Tyler Robb.
Tyler, we appreciate you taking the time to share your story with us today. Where does your story begin?
its the age old story, I started in restaurants as a kid of 14 and never stopped. I grew up north of Indianapolis, and at 17 moved to Chicago to go to a culinary school I couldn’t afford. So I dropped out and started working in kitchens there having some kitchen experience already and a willingness to learn and work hard I rose through the ranks fairly quickly. I found I really enjoyed fine dining, I was learning that I could seek out and choose chefs I wanted to learn from so that is what I started doing. at 24 I moved to Oakland California where I went to work first in SF and then Oakland where I really learned about California cuisine through all of chez panise alum chefs that have opened restaurants over the years. I eventually started doing pop ups and catering going completely out on my own in 2021. Eventually, my partner and I decided to move to Portland to be closer to her family and to have a lower cost of living and significantly more space for our pup Minnie to roam. New to Portland I worked around restaurants for about a year, meeting people and getting a feel for the restaurant scene here. I started doing pop ups the winter of 2024 after my food cart didn’t really work out. Pop ups were doing really well and I lucked into finding the right space and here we are.
We all face challenges, but looking back would you describe it as a relatively smooth road?
The road has not been smooth. there have been of course money struggles. Struggles with anxiety and depression. and struggles with opening a new restaurant away from family and friends.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
First and foremost I cook. More than that I like to bring people together over good food and drink. I am known for my bold flavors and progressive combinations of techniques and cuisines. I collect cookbooks and am constantly reading and learning new ways to recreate dishes that I’ve learned from better chefs than me as well as creating new dishes of my own. I pride myself on having a primarily no waste kitchen and being progressive in the way I lead and the way that I cook.
Before we let you go, we’ve got to ask if you have any advice for those who are just starting out?
I wish that I never tried to go to culinary school it was an incredible waste of money.
I also wish that I had stuck up for myself more throughout my career particularly when dealing more toxic individuals.
set boundaries for yourself and stick to them.
Pricing:
- I like to keep my prices accessible to everyone
- you can get a full meal here for less than $50 if you want
Contact Info:
- Website: https://www.strangebirdpdx.com
- Instagram: @strangebirdpdx
