CHEVY CHASE: Macon Bistro & Larder Appoints Tyler Stout As Chef De Cuisine

Tony Brown, owner of Macon Bistro & Larder, located at 5520 Connecticut Avenue, NW, 20015, is pleased to announce Tyler Stout as the new chef de cuisine spearheading the kitchen.  Stout spent his early years in Raleigh, NC, living on his family’s farm. At an early age, he learned the rhythms of seasonal farming and importance of hard work. His mother’s family operated a famous southern eatery called Cozy Corner in Pembroke, NC where he developed a love of honest, simple southern cookery. In grade school, Stout moved to Germantown, MD where, at the age of 15 he started cooking professionally at Comus Inn in Dickerson, MD.

Stout went to expand his culinary skills at L'Academie de Cuisine's professional program, and next worked for Chef Dennis Friedman at the James Beard nominated Newton’s Table in Bethesda. Here he climbed from line cook to the junior sous chef position.  Following this opportunity, Stout joined the opening team at Barrel and Crow as Nick Palermo's sous chef.  Then in November 2015, he joined the Macon Bistro culinary team as sous chef, where he was a driving force on menu development and daily execution of the French and southern inspired cuisine.  Now a year later, Stout will take the reins as chef de cuisine and continue to explore the intersection of classic bistro fare with southern comfort traditions.

 

Macon Bistro & Larder is located at 

5520 Connecticut Ave., NW