Tylor Urias is the Executive Chef for Spencer's for Steak and Chops at the Doubletree Hotel by Hilton in San Jose. He was raised throughout the United States and abroad in very rural farmlands which helped to grow his interest in ecology, agriculture and food very early on. He works with several organizations such as the Green Restaurant Association to make sure his restaurant is pushing the boundaries on sustainability and low environmental impact.
What hooked you on cooking?I first started baking and cooking at the early age of 8 years old; I was always fascinated with the idea of taking ingredients and making something new with them. In my teenage years, I gravitated to cooking because of the almost sport-like atmosphere in the kitchen, everything became about timing, making each dish perfect, and not to mention you get to play with knives. It really fascinated me; the new flavors ...
