Tyler Kord, the chef-owner of Sub-Committee No. 7 in Manhattan and No. 7 in Fort Greene, Brooklyn, has made some juicy sub, beauty and exoticism. “I like the bread soft and luxurious ingredients inside,” said Kord, who worked at a subway when he was 16, in Ithaca, New York, and eventually became sous-chef Jean-Georges Vongerichten Perry restaurant Street in New . . . .