Chef Tyler

Born and raised in Kennebunk, Maine, Chef Tyler Vorce has been working in kitchens since he was fourteen years old. What started as a dishwashing position at Pier 77 Restaurant in Cape Porpoise grew, with the guidance of his mentor Chef Pete Morency, into a lifelong love of cooking. Since graduating from Johnson & Wales University’s Culinary Arts program, he’s worked in some of the world’s most highly acclaimed kitchens, including Dovetail in New York City and the three Michelin-starred restaurant The French Laundry. Tyler co-founded Truffle Shuffle in the hopes of sharing his extensive culinary knowledge, with the goal of arming curious home cooks with all the skills and techniques necessary to cook like professional chefs.

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French Fanatic


Kennebunk, Maine


French cuisine

Favorite dish

Poulet aux 40 gousses d’ail


Sauce work. "In the orchestra of the kitchen, the saucier is the soloist." - Chef Fernand Point


Cooking & hanging out with the family


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