Food Has Always Been More Than a Career.
Chef Tyson Pete
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(213) 962-9323
P.R.O.U.D. Inc. · 501(c)(3) · EIN 33-3808629
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Food Has Always Been More Than a Career.
Cooking has been one of the most important creative and professional chapters of my life.
The kitchen taught me discipline, timing, leadership, patience, preparation, hospitality and the reality that execution matters.
You can have talent.
You can have ideas.
You can have vision.
But when people are waiting for the plate, you still have to deliver.
That lesson has followed me into everything I do now.
Writing.
Coaching.
Speaking.
Leadership.
Family.
Business.
Food taught me how to create under pressure and how to make people feel cared for through something as simple, and as powerful as a meal.
What Food Means to Me
Cooking comes from the soul.
For me, it is more than following a recipe, it is energy, instinct, creativity, memory and escape. The kitchen is one of the few places where I can get completely lost and still feel grounded. The noise fades, the focus sharpens, and everything becomes about taste, texture, balance, timing and design.
Cooking is also another form of storytelling. A plate has color, movement, contrast and emotion. You build it the same way you build anything meaningful: with intention.
Food carries family history. It holds traditions, holidays, comfort, grief, celebration and the memory of people we love. Sometimes a recipe is not just instructions, it' s inheritance.
That is why food will always be part of me.
It's how I create.
It's how I connect.
It's how I care for people.
And sometimes, it is how I find my way back to myself.
My Culinary Journey
My culinary journey was built through both formal training and real-world experience.
I studied culinary arts at Le Cordon Bleu, where I developed the technical foundation behind my cooking, knife skills, preparation, technique, kitchen discipline, presentation, food safety and the standards required in a professional culinary environment.
That education became the foundation, but the kitchen is where the lessons became real.
My career has included professional kitchens, private dining, hospitality, club environments and work with high-profile clientele. I later worked at Griffin Club Los Angeles, continuing to strengthen my experience in food preparation, production, service, kitchen operations and hospitality.
Along the way, mentorship became just as important as training. Chef Vonda McPherson helped expose me to another level of the culinary industry and introduced me to opportunities with celebrity and high-profile clientele.
Those experiences ultimately gave me the opportunity to cook for clients including Lauryn Hill, Queen Latifah, Senator Cory Booker and Michael B. Jordan.
Culinary school taught me technique.
Professional kitchens taught me execution.
Mentorship opened doors.
And experience taught me how to make the food my own.
Chef Vonda McPherson
No culinary story is built alone.
One person who deserves clear credit in mine is Chef Vonda McPherson.
Chef Vonda’s own story is part of what makes her mentorship so meaningful. She built her path through dedication, resilience and a deep commitment to the culinary arts, creating opportunities for herself while continuing to grow as a chef and professional. Her journey reflects the kind of discipline it takes to earn respect in the industry and keep moving forward, even when the path is not easy.
Chef Vonda played an important role as a mentor and helped introduce me to higher-level culinary spaces, celebrity clientele and opportunities that expanded what I believed was possible for me as a chef.
That kind of mentorship matters.
Skill matters.
Work ethic matters.
But so does having someone willing to open a door, make an introduction, offer guidance and tell you when you need to step your game up.
I will always acknowledge the role Chef Vonda played in helping shape this chapter of my career, both through the opportunities she helped create and through the example she set with her own personal journey.
Food Has Always Been More Than a Career.
I Am Retiring from Professional Cooking.
Not From Food.
A New Culinary Chapter
I have made the decision to step away from professional cooking as my primary career.
That means I am no longer building my future around traditional kitchen positions or cooking professionally every day.
But I am not leaving the kitchen.
I will continue accepting a limited number of select private clients, celebrity and VIP opportunities, special events, and culinary collaborations that fit my schedule and direction.
I am becoming more selective.
Not unavailable.
Cooking Will Always Be Part of Me.
Even as I step away from professional cooking as my primary career, I do not believe I could ever truly leave food behind.
It has been too much of my life.
Too much of my creativity.
Too much of my peace.
Too much of my family.
Too much of the way I express care.
Chef will always be part of who I am because cooking gave me something much bigger than a profession.
It gave me another way to create.
Another way to connect.
Another way to disappear into something and come back with something beautiful.
And another way to put a piece of myself into the world without having to explain it first.
What's Next
The next phase of my culinary work will be integrated into the larger Tyson Pete brand.
That means you will begin seeing food show up in new ways.
Tyson Pete Seasonings
A seasoning line built around the flavors I actually cook with and the food I genuinely enjoy making.
Tyson Pete Sauces
A future sauce line focused on bold, versatile flavors made for real kitchens and real meals.
Recipes on TysonPete.com
A growing collection of recipes connected to family, comfort food, memories and everyday cooking.
Cooking + Conversation
Food has always had a way of bringing people together. Here, I prepare food, share techniques, and use the kitchen as a space for meaningful conversations about family, fatherhood, relationships, identity, personal growth, and life.
Beyond the recipes, I create cooking experiences and activities designed to help families connect, build traditions, share stories, and create memories that last long after the table is cleared.
Workshops
Cooking may also become part of select coaching, family and Courageous Love workshops—because sometimes people connect better over a cutting board than they do sitting in a circle.
Food + Courageous Love
Food fits naturally into the work I am already doing because so much of Courageous Love is about family.
Future projects may include:
family recipes;
father-and-child cooking activities;
holiday traditions;
dinner conversations;
family cooking challenges;
food-centered workshops;
and recipes connected to family resources like Our Family, Our Way.
The goal is not simply to teach people what to cook.
It is to help families create something they may actually remember.Cook With Tyson
I want TysonPete.com to become a place where people can come for more than books and coaching.
You will also find cooking.
Recipes.
Stories.
Techniques.
Food conversations.
And the kind of meals that bring people back to the table.
Some sessions will teach.
Some will tell stories.
Some will simply be good food made the way I make it.
The Next Chapter
Chef will always be part of who I am.
I earned that identity.
I lived that chapter.
And I am proud of what it gave me.
But it does not have to be my full-time job forever.
The kitchen helped build me.
Now I get to take what it taught me into everything else I am building.