Meet Tyler King of Tastify

Today we’d like to introduce you to Tyler King.

Hi Tyler, please kick things off for us with an introduction to yourself and your story.
I moved to Nashville in 2014 to study Entrepreneurial Studies at Belmont, but honestly, my real education came from working in restaurants. I spent years bouncing between corporate catering, fine dining, and intimate events, and I kept running into the same frustrations—red tape, wasted resources, and an industry that often undervalues its people.

In 2018, I started Tastify because I wanted to create something different—a private chef experience that was more personal, more flexible, and actually enjoyable for both clients and chefs. I wanted to strip away the unnecessary fluff of high-end dining and focus on really good food, shared in a way that feels effortless and special.

We started with small in-home dinner parties, and over time, Tastify grew into something bigger—meal prep, catering, and creative pop-ups, all designed to bring restaurant-quality food into people’s homes without the hassle of traditional dining.

Now, six years in, the business is thriving, but I’m also evolving. My goal isn’t just to cook; it’s to build something sustainable, empower chefs, and refine a model that works. I’m shifting more into leadership and strategy, working on scaling our offerings, and finding ways to keep the quality high while making things more efficient.

It’s been a ride—some of it messy, all of it rewarding—but at the core, it’s still about the same thing: bringing people together over damn good food.

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?

It’s been far from a smooth road—more like a constant balancing act.

Early on, pricing was a major challenge. I wanted Tastify to be accessible while still profitable, but underpricing led to burnout, and I had to learn to value our work properly. Cash flow has been another struggle, with big income swings and unpredictable expenses making it crucial to plan ahead and keep money moving without overextending.

Staffing is always a challenge. Finding chefs who align with the vision, execute at a high level, and stay reliable while ensuring fair pay is a constant balancing act. Delegation continues to be difficult, as I built this business with my own hands and maintaining quality while letting go of control takes effort.

Beyond operations, the mental weight of always being “on” is real. Managing client expectations, adapting to growth, and keeping the business evolving without losing its core identity takes work. There have been moments of doubt, but every time I see the impact of what we do—bringing people together over incredible food—I know it’s all worth it.

As you know, we’re big fans of Tastify. For our readers who might not be as familiar what can you tell them about the brand?
Tastify is all about bringing high-quality, chef-driven dining into people’s homes in a way that feels effortless and special. We specialize in private dining, in-home meal prep, and boutique catering, creating experiences that blend restaurant-level food with the warmth and ease of home.

What sets us apart is our personalized approach. Every meal is tailored, every detail considered, and every event feels intimate—whether it’s a chef-prepared weekly meal service or an interactive dining experience. Unlike traditional catering or meal delivery, we focus on freshly cooked, customized menus that align with our clients’ tastes and lifestyles.

Brand-wise, I’m most proud of how Tastify has built a reputation for quality and connection. Clients don’t just book us for a meal; they trust us to create moments that matter. It’s not just about food—it’s about making life easier, more enjoyable, and full of great flavors.

At the core, Tastify exists to redefine how people experience dining at home. Whether it’s a curated multi-course dinner, a casual family-style gathering, or weekly meal prep that actually tastes amazing, we make eating well effortless and memorable.

Have you learned any interesting or important lessons due to the Covid-19 Crisis?
The biggest lesson I learned from Covid-19 was: Stay fluid. When COVID hit, Tastify—like everyone else in the industry—faced cancellations and uncertainty. But instead of waiting it out, we pivoted. By shifting our marketing, we went from losing business to capturing what restaurants were losing. As dining out became difficult, people still craved great food and experiences at home, and we leaned into that demand.

That adaptability didn’t just help us survive—it helped us grow. It reinforced that being flexible, creative, and quick to adjust is key to long-term success. The industry will always shift, whether it’s a global crisis or changing consumer habits, and the businesses that stay ahead are the ones willing to evolve in real time.

Pricing:

• Dinner parties: 100-200/person (700 dollar min)
• Private Chef Weekly meals: 500/wk + groceries
• Catering starts at 50/guest

Contact Info:

• Website: www.tastifyfood.com
• Instagram: instagram.com/tastifyfood
• Facebook: facebook.com/tastifyfood