Tyler Anderson, Owner/ Executive Chef
Chef/Owner Tyler Anderson leads a well-matched team of professionals passionate about food, service and making their guests feel welcome. They bring years of experience to Millwright’s Restaurant and Tavern.
Celebrating Tyler Anderson’s local, seasonally-inspired cuisine, a food writer once wrote that the chef cooked “from the ground up.” He respects and supports Connecticut’s farmers and artisan food producers, believing that locally—and lovingly—raised ingredients play an essential role in his kitchen. In his hands, the freshness factor elevates Millwright’s regional New England menu, rooted in tradition but updated for a modern audience.
A California native, Tyler was only 16 years old when began to learn his craft in restaurant kitchens. Each experience helped to develop his culinary skills, his palate and, eventually, a personal cooking style. He counts top-level Chicago chefs such as Charlie Trotter, two-time James Beard award-winning Sarah Stegner and Bocuse d’Or participant George Bumbaris of Prairie Grass Café and the Ritz Carlton among his mentors. While Tyler was working at the Ritz, the restaurant received the highest Zagat rating and a Mobil Five-Star rank. Following Stegner and Bumbaris to the Café, Tyler helped the restaurant earn recognition from Bon Appetit magazine as one of the 50 Hottest Restaurants in the United States.
He drew similar attention (and more stars) to the restaurants at two Rock Resort properties—the Equinox in Manchester, Vermont, and the Arrabelle in Vail, Colorado—where he was executive chef and food and beverage director. More recently, Tyler gained numerous accolades for his inspired spin on regional New England fare at Pip’s at the Copper Beech Inn, a Four Diamond and Wine Enthusiast award-winning restaurant in Essex, CT. Pip’s also received a five-star review in Hartford Magazine and was chosen best new restaurant in 2009 and the number two restaurant overall in the state in 2012 by Connecticut Magazine readers.
While at the Equinox in Vermont, Tyler began his love affair with the farms and food artisans and the regional cooking of New England. He carried on his support of these growers at Pip’s, where he served sustainable seafood and meats, fruits and vegetables that were raised, foraged, farmed or produced within a 150-mile radius of the inn. At Millwright’s, Tyler and his talented restaurant team received perfect scoring reviews from The New York Times, Connecticut Magazine and Hartford Magazine. Chef Tyler has twice (2014, 2015) been nominated for the prestigious Best Chef Northeast James Beard Award, and in 2014 was named Chef of the Year by the Connecticut Restaurant Association.
Giving back to the community is also a passion for Chef Tyler. After helping to organize the Share our Strength Taste of the Nation event for the past 5 years, Tyler was asked to be the Chef Chair of the event. He has also been very supportive of the VIE event, March of Dimes, Gifts of Love, and The Community Farm of Simsbury.
Kristin Eddy, Pastry Chef
Kristin Eddy grew up in one of the smallest towns in the state of Connecticut—East Hartland. Her love for food started during early childhood, as she grew up around large family gardens and farm animals. The day she turned 16 and was eligible to work full time, she acquired a job in the hotel kitchen of the Simsbury Inn, learning both culinary and pastry skills. She went on to graduate from The Culinary Institute of America with an Associate’s Degree in Culinary Arts and continued to build on her skills and education by beginning her career in New York City.
Upon arriving in New York City, Kristin began working in one of Daniel Boulud’s renowned kitchens, DBbistro, and then continued on to join the Union Square Hospitality Group by working in the pastry kitchen at Gramercy Tavern. There, Kristin acquired many of her pastry skills as she worked under head Pastry Chef Nancy Olson, and she was then able to move on to becoming the Pastry Chef of Millwrights Restaurant in Simsbury, CT. Kristin has been the Pastry Chef at Millwright’s since it opened, and has been able to truly express her creativity and love for working with fresh local farm ingredients.