Introducing Norman’s Executive Chef, Tyler Cole
There are few places better suited for a fresh culinary perspective than Norman. Perched atop Skyview Los Alamos, our restaurant has become known for approachable California cuisine rooted in seasonality, local ingredients, and the spirit of the Santa Ynez Valley.
Today, we're excited to introduce the chef leading Norman into its next chapter.
As Executive Chef, Tyler Cole brings more than a decade of Central Coast culinary experience to the kitchen, along with a philosophy built on thoughtful technique, genuine hospitality, and a deep respect for the region's farmers, ranchers, and winemakers. His arrival also marks the debut of Norman's newly reimagined menu—one that celebrates bold flavors, refined comfort food, and the incredible bounty of California's Central Coast.
Originally from Petaluma, Tyler relocated to the Central Coast over twelve years ago, where his career has taken him through some of the region's most beloved kitchens. His first executive chef role came at Fig at Courtney's House in Templeton, a breakfast and lunch café that paired thoughtful cooking with an inspiring mission of providing job training for adults with developmental disabilities. The experience reinforced a belief that food has the power to build community—a philosophy that continues to shape his cooking today.
He later led the kitchen at Sally Loo's in San Luis Obispo, earning a reputation for creative brunch specials while mastering the fast-paced rhythm of one of the city's busiest neighborhood cafés.
After briefly stepping away from the industry, Tyler accepted what was meant to be a weekend shift at Les Petites Canailles in Paso Robles. That weekend turned into five years working alongside Chef Julien Asseo at one of the Central Coast's premier French restaurants. During his tenure, Les Petites Canailles earned recognition in the Michelin Guide, reflecting the restaurant's commitment to exceptional technique, hospitality, and dining experiences.
Working in that environment refined Tyler's approach to cooking. As the restaurant's first Chef de Cuisine, he oversaw daily kitchen operations while helping execute tasting menus, winemaker dinners, seasonal collaborations, and the level of precision that defines fine dining. Those years instilled not only technical excellence but also an appreciation for balance—creating food that feels elevated without losing its warmth or sense of place.
That balance is at the heart of Norman's new menu.
Blue Moon Ranchero Waffle
Salmon Crudo
Braised Cabbage
Iberico Presa
Guests can expect familiar flavors viewed through a fresh lens: dishes inspired by the seasons, thoughtful sourcing from local producers, and techniques that allow exceptional ingredients to speak for themselves. The menu is designed to feel both approachable and memorable—whether you're joining us after a day of wine tasting, settling in for a leisurely dinner, or gathering with friends over cocktails as the sun sets over the Santa Ynez Valley.
For Chef Tyler, great food isn't about chasing trends. It's about creating experiences people want to return to—meals that invite conversation, celebrate the region, and leave a lasting impression.
We couldn't be more excited to welcome him to the Norman family, and we can't wait for you to experience what's next.
Q & A WITH CHEF TYLER
Q: When you’re not the one cooking, what’s your favorite type of food?
A: It really depends on what craving I have at the moment, but I tend to go for noodles (shout out Mee Hung Low in SLO) or barbecue, specifically a whole rack of ribs with all the sides.
Q: What’s your favorite thing about being a Chef?
A: While it’s an extremely challenging role, I think there is something almost magical about the ability to bring joy to people’s lives through food. Helping to create a space and sense of community that can create memories that last much longer than a meal makes it all worthwhile. It’s also a career of endless learning and experience that I never thought was possible when I first started in kitchens.
Q: What do you want guests to feel when they dine with us at Norman?
A: I want guests to feel like they’ve been invited into our home, comfortable and excited to taste the food whether it’s a quick bite by the pool or the full dinner experience. Hopefully we can create lasting memories that keep them wanting to come back and enjoy the Skyview experience.
Q: Looking ahead, how do you see the menu evolving?
A: I hope we’re able to bring on and showcase even more locally sourced goods, really focusing on and having fun with the ingredients available. Having recently refurbished our Santa Maria style grill, I see a lot more barbecue and live-fire cooking in the future. As the team grows and learns, I see our menu becoming even more refined and elevated while still being playful and accessible. Moving with the seasons, the menu will hopefully give Norman its own unique identity and place in the already amazing local food scene. I want hotel guests and locals alike to be just as excited to dine with us as any of the other great restaurants in this area.
Q: When approaching your first menu at Norman what was your vision and inspiration?
A: My initial vision for Norman was something that felt both familiar and classic, but exciting and reimagined. I wanted to bring the experience I had from Les Petites Canailles and create both beautiful, elevated dishes as well as comforting, casual bites to match the gorgeous but laid-back vibe of the property. One of my main goals has been to showcase the bounty and craftsmanship available on the Central Coast, working with farms and vendors to keep the menu feeling as seasonal and locally sourced as possible.
Q: Is there a dish on the new menu you’re especially excited about?
A: I could write whole love poems about the Iberico Presa, a pork cut I discovered while working with Chef Julien. It’s not something you see very often, but it is absolutely one of the most delicious proteins to work with. We serve it very simply on a bed of sweet corn risotto with fresh basil and a peppercorn sauce, but the flavor is incredible and continues to be a guest favorite.
Q: What’s one word you’d use to describe your style?
A: Eclectic
