Nothing 'Boring' about him - Q&A with Top Chef Ty-Lör Boring

by Michelle Levine, Contributing Writer 

At EE, we were thrilled when we found out that a few NYC chefs were represented on this season of Bravo TV’s cooking competition show Top Chef.  Amongst the talented chefs heating up the kitchen, Ty-Lör Boring, formerly of New York City’s Almond restaurant, made a solid appearance. But Restaurant Wars proved to be a challenge and he was sent to pack up his knives and go when his lettuce wraps did less then impress the judges.

Chef Ty-Lör Boring
Photo credit: Bravo TV

Though his chances to become the next Top Chef have come to an end, this talented chef has plenty in the works including an upcoming pop-up restaurant. He shared details about it, in the following Q&A. Learn more about who he is as a chef, including where he likes to dine in New York City and who he looks up to in the culinary industry, with the interview below:

Was your experience on Top Chef what you expected? How was Last Chance Kitchen?

My experience on Top Chef was a once in a lifetime experience that taught me about being the best chef I can be everyday as well as giving me the opportunity to compete with some of the best chefs in the country.  My shot on Last Chance Kitchen was the ultimate test of my skills as a pastry chef in 30 minutes and an amazing opportunity to perform in the competition again.

What went wrong on Restaurant Wars? Have you recreated the Thai shrimp dish since the show?

Restaurant Wars is a very unique experience.  I don't know of any other situation where 4 people must plan, shop, decorate, prep and cook in only 10 hours for a restaurant that opens to serve 120 people in the first 90 minutes of service.   I have been making versions of the lettuce cups for years. HOWEVER, a lot of the products were not available in the drought in Texas this summer.  There were a host of things that could have been different about my Thai lettuce cups but the biggest problem was seasoning.  A little salt, or in this case fish sauce and Thai chilies, could have kept me in the competition.

What were your most memorable moments from the show?

The best moments of the show were the friendships that I formed with the other chefs.  A case of Shinerbock in the stew room after a tough elimination challenge can bring out some amazing stories from a room full of chefs.

What are your favorite restaurants in NYC right now?

Mile End, Do or Dine, Roberta's, Torrisi Italian Specialties, Parm, The Dutch, & M.Wells (in absentia).

Who are the local Chefs you admire?

See above for restaurants/chefs I admire as well as my personal NYC chef mentors: Derrick VanDuzer, Craig Wallen & Jason Weiner.

If you had to pick a favorite dish from your previous employer, Almond restaurant, what would it be?

Chef Jason Weiner makes best Monkfish Cioppino. Check it out. 

Are there any current NYC food trends you love or hate?

I enjoy the new paradigm of DIY/guerilla approaches to eating that are being articulated not only in NYC, but around the world.

What do you drink after a long day/night in the kitchen?

1664 is my house beer of choice, neat pours of Old Overholt help with the extra tough nights.

What are the top ingredients you always have on hand, in your own refrigerator?

Harmless Harvest Coconut Water.  It's the only guaranteed item in my fridge.

Any details to share about your fashion week pop-up restaurant?

The Pop Up is exciting since it is my first solo appearance in NYC cooking only my food!  It will be held at the City Grit space, which is an industrial antiques store by day and restaurant by night and housed in the old St. Patrick’s Elementary building (the oldest catholic elementary school in the city and Martin Scorsese's alma mater).   It is called T.B.D. and for 6 nights only.  I will prepare a five-course prix-fixe menu that highlights farm-to-table cuisine, with touches of my Asian and French training.  Tickets are already 50% sold out and available here.

Do you have any upcoming media appearances in the works?

February & March are busy.  REALLY BUSY.  I am opening a pop-up restaurant called TBD (Ty-Lör Boring Dinners) at CityGrit in NoLita at the beginning of NYC Fashion Week February 6-11.

I am currently booked for private catering events during Fashion Week in both Milan & Paris, Feb 22 - Mar 05. I will return to San Antonio to compete in the Culinary Institute of America's 3rd Annual Paella Challenge on Sun Mar 11, 2012.  I will return to NYC to be a VIP chef @ THE VILLAGE VOICE’S CHOICE EATS on Tue Mar 13.  And these are just the confirmed events.

What are your other plans for the future?

I am currently looking at real estate in downtown Manhattan for a brick & mortar authentic, experiential Kansas-City style BBQ joint. I also want to have a secret passageway to a Prohibition-esque, mafioso-style speakeasy with an Asian-themed chef’s table tasting menu.


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