Dad Goals with Tyler Yan

Tyler Yan makes nourishing his family with perfectly plated rainbow dishes and gourmet bento boxes look effortless. For this self-taught home chef and stay at home dad, it comes as a natural part of caring for his family. One look at his drool-worthy instagram page has many of his half-a-million followers claiming to be a long lost child, or asking - for the thousandth time - how his daughter reheats up her packed lunch of rack of lamb with truffled mashed potatoes.

The answer is: she doesn’t. Tyler drops it off just before lunchtime, one of the many small, meaningful ways he shows his family care every single day. We had to sit down with the man behind the bento boxes to talk inspiration and, selfishly, how he gets that perfectly cooked filet mignon every time.

What inspired you to start creating such beautiful, nourishing lunches for your daughter?

We’ve always eaten pretty healthy, but my wife used to do all the cooking. We went through a tough time in our lives, and when she wasn’t able to cook anymore, I took over. At first it was just about getting food on the table, but pretty quickly I realized it could be more than that. I wanted to make meals that brought a little light to a heavy time, something fun, colorful, and nourishing that we could all look forward to.

How do you decide what to pack each day — is it planned ahead or inspired in the moment? How much time do you allow for prep and cooking (on average)?

Usually we talk about what sounds good the day before and decide together as a family. We all pretty much like the same foods, so we just come up with something that feels right and sometimes I’ll work with whatever’s already in the fridge. On average I give myself about an hour for prep and cooking. Cleanups another story.

Any tips for parents navigating picky eaters?

First and foremost, you have to set the example. You can’t be saying things like “that’s gross” or “I don’t like that” and then expect your kids to be open to trying new foods. The tone you set really matters. Be open, try things together, and don’t give up, kids go through stages. Keep offering new foods in different ways, and let them see you enjoying them too. Lastly, I don’t think there’s such a thing as “kid food.” When everyone eats the same meals together, it helps kids see food as something to share and enjoy, not something separate or “for adults only.”

What do you hope your daughter learns from watching you cook for her?

I hope she learns how to be there for her family, that caring for people starts with the little things. I also want her to understand that what you put into your body matters, and that being mindful is a way of showing love and respect for yourself and others.

How has being a stay-at-home dad shaped the way you think about food and care?

Before this, I worked a lot of jobs and long, hard hours but none of that compares to being a stay-at-home parent. It’s by far the hardest, but also the most rewarding job I’ve ever had. And while we’ve always eaten this way, I think the difference now is I get to experience it with my family every day instead of just hearing about it later.

Do you have your own version of “dad self-care”?

I’ve never really thought of it as “self-care”, but I try to stay on top of my stretches in the mornings and get in the sauna a couple of times a week. But my favorite thing is just being outside. It doesn’t matter what I’m doing, going for a walk in the woods, sitting with some cows, or just a good cup of coffee. 

What’s one piece of advice you’d give other dads about finding joy in the everyday?

Everyone’s situation is different but there’s always something to be thankful for. As a dad and husband, what an honor it is to have a family you get to do things for. Instead of thinking “I have to,” start thinking “I get to.” It’ll change how you see everything.

Recipe Share — your go-to filet mignon recipe?

It’s super simple once you get the hang of it.

I start by patting my fillets dry and seasoning them simply with salt and pepper. I sear them in a hot stainless steel pan over medium-high heat, searing all sides. Once they’re nicely seared, I transfer them to a wire rack set on a baking sheet and finish them in a 450°F oven until they reach an internal temperature of 135°F for a perfect medium-rare. Then let them rest for at least five minutes before slicing.

The secret weapon is a good thermometer. I like the kind that can stay in while the steaks are in the oven but a standard instant-read works fine too.