Tyger Tyger delivers Californian plant-forward breakfast, lunch, and dinner menus inspired by the bold flavors and exotic spices found across southeast Asia. The elevated yet casual counter service experience features a scratch-made menu from the Central Coast’s bounty of fresh produce, animal and plant proteins. An exciting array of vegan, vegetarian, gluten-free, and omnivore options are available all day. The colorful modern design and tightly curated food and beverage program—using only the highest quality ingredients—promise to deliver the extraordinary guest experience that Acme is known for.
Trevor was raised in Ojai and found his love of food and community around the family dinner table, where love-filled meals enriched the gratitude of time together. As a young man, Trevor gained a respect of agriculture from his father and experienced commercial net fishing in Alaska with his uncle. Trevor graduated from the Auguste Escoffier School of Culinary Arts in Boulder, Colorado. He honed his skills in fine dining for six years in Boulder and the Pacific Northwest. More recently, as a private chef in Ojai, Trevor cultivated long-term relationships with our local farmers, fishing boat captains, and livestock owners. Trevor is excited to bring his hyper-local focus and fine dining sensibility to Tyger Tyger.
Katy was home birthed and raised in Carpinteria but did spend some childhood years in Lake Tahoe. Katy attended culinary school at Santa Barbara City College. She says that food service and hospitality have always been a driving focus for her and source of fulfillment in her life. Katy loves the feeling of family in the guest relationships she and the team create and hopes to grow more, personally and professionally, every year.