Tye started cooking at an early age, when one of his weekly chores became cooking for the family one night a week. His meals started off simple, but eventually he started making more complex dishes as his love for cooking grew.

Tye's hot sauce journey started many years ago when one of his friends was travelling through England and started to lament about there not being any hot sauce in England. Tye's friend was an accomplished home cook, and at that point, they started exchanging hot sauce recipes. Many of the hot sauce recipes involved cooking the peppers, but then one caught his eye and it was for a fermented hot sauce.

Tye's first batch of sauce was small and used only 1 pound of jalapeno peppers. When it was finished he shared it with some friends and their reaction was overwhelmingly positive. Tye started to make more sauce and within a short period of time and many batches of hot sauce later,  3 distinct recipes emerged.

The first sauce was Tyracha's classic Sriracha, which is a mashed sauce combining red jalapenos, garlic, brown sugar and rice wine vinegar. The 2nd sauce was Tyracha Wedding Sauce, which is a brined sauce made with green jalapenos, garlic, brown sugar and white vinegar. The 3rd was Brett's folly, named after his foolish friend Brett, who decided to eat a whole, raw, fatalii pepper, which wrecked his stomach for 3 days. Brett's Folly is a mashed hot sauce, using fatalii, or habanero peppers, peaches, garlic, brown sugar and white vinegar.

Today, Tye can be found in his kitchen laboratory deconstructing popular condiments, trying to figure out how to ferment them and add them to his ever growing list of fermented products.