FOODIES WEST.COM         
OWNER/CHEF TYLER GUGLIOTTA
BARAN'S 2239 | HERMOSA BEACH,  CALIFORNIA
Sometimes you just need a little bit room to spread your wings. Because you can feel very July 2016 Issue | Vol. 4, No. 13                                   locked in, and it can become very tunnel-visioned.
 
 
 
 

Executive Chef
SECOND STORY - SCOTTSDALE
NICK RUSTICUS

Owner / Chef
DOMA - MANHATTAN BEACH
KRISTINA MIKSYTE

     
Stolen Fruit
Cocktail Mixers

     
Gary Spadafore
CERTIFIED WINE EDUCATOR
Napa Valley Chardonnays


Chef Tyler Gugliotta talks about the difference of the Boomer Kitchen & the Millennial Kitchen on our
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Andrew Steiner:
3 Rare Cheeses

     
SCOTTSDALE, AZ
Second Story Restaurant & Liquor Bar

     
MANHATTAN BEACH, CA
Doma Kitchen

      
Chocolate Stars USA
Cacao at its best!


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Tyler Gugliotta |Owner/Chef | Baran's 2239 | Hermosa Beach, California By the time Tyler Gugliotta was born—Nineteen Eighty-Four—his father, Greg Gugliotta, had already established his career as a fine dining chef in Palos Verdes, California. Food writers fawned over the elder Gugliotta’s French techniques. They made a big deal over his flip-to-tradition habit of wearing a baseball cap instead of a toque. And one reviewer even called him “Boy Wonder”. “I always liked cooking,” Gugliotta said, “but my entire life, both my mom and my dad told me not to be a chef. It’s a hard living. You’re never around. I just think my dad wanted it better for me than what he had. He’s done very well for himself, but I think he was thinking more about family time.” Gugliotta’s parents divorced. His father moved to Lake Havasu City, Arizona and became executive chef at the city’s top fine-dining venue, Shugrue’s. After living with his dad for several years and then returning to Los Angeles to live with his mom, Gugliotta went to college to get his degree in English education with an emphasis in creative writing. So how did he end up in the kitchen? “Actually,” Gugliotta said, “I was in college, and I needed a job. And I was young enough and arrogant enough where I thought that I could just walk into a kitchen and just cook. Because—I know how to cook. I can do this.” One of his friends had just recently gotten a job at Fleming’s Prime Steakhouse & Wine Bar in LA. Gugliotta asked if he could get him in. His friend talked with the chef, and the chef talked with Gugliotta. “He actually let me come in,” Gugliotta said. “I was surprised. He actually let me skip doing all the prep and dishwashing. He let me work the line on the first night, which is pretty rare. I didn’t really do anything to deserve it. I must have said something right.”