Ty Mahler
Born in Mississippi in 1980, Ty Mahler began as a young teenage dishwasher in Indianapolis where he began to imagine himself playing a more creative role in the culinary business. A short while later, he tested his food preparation abilities at a few high-end restaurants. He realized he had a natural culinary talent. His delight and personal satisfaction in watching the guests indulge in his creations convinced him he was on the right career path.
After graduating from the Institute, he was introduced to Chef Jean-Michel Bouvier of L’essential and invited to intern under him at his Michelin Star restaurant in Chambery, France. From Chambery, Mahler was able to work and tour throughout France, Italy, Spain, and Australia.
Mahler noted, “I’ve learned a great deal about running restaurants from the very best. I hope to share my knowledge and always continue learning with the team in San Francisco. My goal will always be to make each customer’s visit to Roy’s even more exciting than the last.”
