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Tyler Higson
Bocuse d'Or laureate
- Discipline
- Other
i. Biography
Raised in Boise, Idaho, Tyler Higson’s work is built on measured progression rather than spectacle: neighborhood service, line work, stagiaire training, and then the tighter demands of a high-control kitchen. As a commis with Team USA 2027 and a Chef de Partie at La Toque in Napa, California, he works in roles where timing, cleanliness, and restraint carry real weight. His technical range includes meat fabrication, fish butchery, French cuisine, and molecular gastronomy, a combination that gives the plate both structure and lift. Saffron and Salmon and Lima and Endive Salad sit within that range as named examples of a kitchen practice that values contrast, balance, and detail.
The Climb
Tyler Higson trained at Boise Senior High School (2024), and his early kitchen work was defined by repetition, speed, and learning each station from the ground up. At Five Guys in Boise, ID (2020–2021), he worked as a Team Member in a service environment where consistency and pace were part of the job. He then moved into full culinary service as a Line Cook at Crane Creek Country Club in Boise, ID (2022), a step that placed him under the sharper discipline of professional kitchen work. Technique tightened further at Ruth's Chris Steakhouse in Boise, ID (2022–2024), where line-cook work required composure and exact execution. At the same time, he held the role of Culinary Stagiaire at Kin in Boise, ID (2023–2024), adding another layer to his training and reinforcing the discipline that marks his current work. Each position added another tool to the same kit: speed, precision, and control. In 2024, Tyler took on the role of Chef de Partie at La Toque in Napa, CA (from 2024), a step that placed him in a more exacting kitchen environment. Today, Tyler is commis of Team USA 2027 (since 2027), a role that reflects technical trust and the expectation of continued growth.
Today
Today, he serves as a commis for Team USA 2027, and the position sits at the center of his current practice. The work is built on repetition, discipline, and attention to details that cannot be left to chance. Tyler’s current culinary language draws on meat fabrication and fish butchery, while also using French cuisine and molecular gastronomy as working references. That range gives the cooking a deliberate contrast: classical structure in one moment, contemporary lift in the next, with technique holding the line. His signature dishes include Saffron and Salmon and Lima and Endive Salad. Those named plates show the span of his technical grounding without asking the kitchen to do more than the facts support: precise handling, measured composition, and an eye for balance.
Signature
Tyler's signature dishes include Saffron and Salmon and Lima and Endive Salad.
Profile updated July 2026
FAQ
Asked of Tyler
What is Tyler Higson's current role?
As of 2026, Tyler Higson is Commis.
Where did Tyler Higson train or study?
Tyler Higson trained at Boise Senior High School.
What recognition has Tyler Higson received?
Boise High Brave Award.
