Chef Owner
Tyler Anderson
Chef Tyler was born and raised in Southern California where he began his career in professional kitchens. Tyler has been fortunate to work throughout the country for some of the best Chefs in the business. His passion for his craft and locale are evident in his cooking style, which is inspired by simple quality goods and the culinary traditions of New England.
Tyler has become a well known name in Connecticut, recognized for his numerous restaurants, generosity, and one of a kind sense of humor. His restaurants have garnered numerous statewide awards including best restaurant overall (ten times), three best new restaurant awards along with many more.
Tyler has been nominated for the James Beard Best Chef Northeast award seven years in a row. He has also been named CT Chef of the Year. Tyler was a contestant on Season 15 of Top Chef, as well as on episodes of Chopped and Beat Bobby Flay. Tyler competed in Food Networks BBQ brawl, where he made the finale.
Tyler and his team are extremely involved in philanthropic works and pride themselves on helping raise money for many local and national charities.
Executive Chef
Alejandro Leiva
Born in Buenos Aires, Argentina, Alejandro Leiva graduated from the Instituto Argentino de Gastronomía in 2001 and has spent more than two decades building his career in professional kitchens across Argentina and Connecticut.
After years working throughout Connecticut’s culinary community, Alejandro returned to Millwrights in 2024 as Chef de Cuisine, bringing with him a broad range of experience and a deep connection to the restaurant and its people. His cooking is grounded in technique, seasonality, curiosity, and respect for the ingredients, while his Argentine roots continue to influence the way he approaches food and hospitality.
Outside the kitchen, Alejandro enjoys hiking, foraging, visiting farms, and playing guitar. He speaks five languages and remains driven by the same things that brought him into the kitchen in the first place: learning, creating, teaching, and making food that people remember.
Executive Pastry Chef
Lexi Moore
Lexi started her career working in numerous bakeries throughout New England, specializing in a range of pastries from cakes to vienoisserie and classic French pastry. She graduated with a bachelors degree in Baking and Pastry Arts from Johnson & Wales University, where she was given the opportunity to study classic Italian pastry in Florence, Italy for 5 months. After graduating college she worked under award-winning pastry Chef Kristen Eddy for a year before being promoted to the Executive Pastry Chef role.