Chef Profiles

Tyler Fleckner, Executive Chef

Tyler Fleckner of Fitchburg, Mass., brings a passion for working with fresh local produce to his position. As Chef de Cuisine, he creates the menu, heads the kitchen staff, develops new recipes and handles the day-to-day management of the kitchen.

A hands-on chef with 10 years of experience before joining The Sole, he has been a sous chef for Fishbones in Chelmsford and La Boniche in Lowell, Mass. He also learned his craft as a line cook at the Macaroni Grill in Johston, R.I., and The Glass Onion in Middletown, R.I., and has also catered private events and served as a consultant to various restaurants. He has earned degrees in culinary arts and food service entrepreneurship.

Joseph Wong, Executive Chef

Joseph Wong of Sturbridge, Mass., joined The Sole Proprietor in 1999 as an Executive Chef after serving as an instructor at Paul Smith College, a culinary school in Paul Smith, N.Y. In addition to teaching, he was responsible for operating two restaurants and a student kitchen. The restaurants he managed were Lydia’s, a fine-dining establishment seating 80+, and The Boathouse, a casual dining restaurant seating 45.

Before joining Paul Smith College, Joe spent two years as Executive Chef at The Kravis Center for Performing Arts in West Palm Beach, Fla. The Kravis Center included a 130-seat fine-dining restaurant and banquet facilities that could serve up to 1,800 people. He also served as a working Executive Chef for six years at The Shipyard, a 225-seat fine-dining restaurant in Albany, N.Y. He is a graduate of the Culinary Institute of America in Hyde Park, N.Y. and is a Certified Chef.

What he likes about serving as Executive Chef at The Sole Proprietor, he said, is, “the pace, the food, the people and the management.”

He cooks a wide range of meals, he said, but “a lot of my dishes have an Asian flair. I have a background in Japanese and Indonesian cooking. I like to infuse those flavors in some of my dishes.”

Michael Gourgouras, Chef de Cuisine

Chef de Cuisine Michael Gourgouras of Worcester, Mass., has 30 years of experience in professional cooking and kitchen management positions for restaurants throughout Massachusetts.

He was previously a Sous Chef at Tavern in the Square in Northborough, Mass., a Kitchen Manager at American Food Systems in Burlington, Mass., and a Chef at Not Your Average Joe’s in Watertown, Mass., and Legal Sea Foods in Chestnut Hill, Mass.

His experience includes managing a kitchen staff with more than 40 employees and managing the preparation of quality meals for up to 800 diners.