In 2010, after several years as a bread-baking apprentice, Tyler Akin began cooking at Michelin-starred Komi under chef-owner Johnny Monis. He then helped Monis open Little Serow in 2011, which debuted to mass critical acclaim, and was awarded a coveted spot on Bon Appétit’s top ten “Best New Restaurants in America.” In 2012, Akin relocated to Philadelphia to accept a sous chef position at Zahav under multi-James Beard Foundation award-winning chef and restaurateur, Michael Solomonov.
Akin opened the first location of Stock in Fishtown in 2014. Accolades include a 2018 Eater nod as “Readers’ Choice Winner for Casual Restaurant of the Year.” Stock was featured on both Eater’s “38 Essential Philadelphia Restaurants” and Philadelphia Magazine’s “Best Restaurants in Philadelphia” lists for five consecutive years.
Late 2016 brought the opening of Res Ipsa Cafe, which garnered a national nod from Bon Appétit as one of the “2017 Best New Restaurants in America.” The following year Akin expanded again, this time introducing Stock to Rittenhouse. Akin has been named “21 people key to continuing Philly’s restaurant boom,” by Billy Penn and was profiled in Philadelphia magazine’s cover feature, “The New Food Establishment: 15 chefs, owners, and doers who are re-creating Philly’s food scene.” In 2020, Philadelphia Business Journal named Akin a “40 under 40” recipient. During the COVID-19 global pandemic, Tyler began advocating and lobbying for relief for independent restaurants through his work for the Independent Restaurant Coalition (IRC), where he now serves on the Board of Directors.
In September 2020, Akin fulfilled a nearly life-long dream helming the kitchen of Le Cavalier at the Green Room in the iconic HOTEL DU PONT, which during its first year of operation was named “Best Historic Restaurant” by Historic Hotels of America.