Onsite Executive Chef,
Rooted in his childhood days, Taylor’s passion for food surfaced well before he was tall enough to reach the stove. Taylor grew up in California’s central valley, an area known for its orchards, livestock and fresh produce; this backdrop provided a knowledge base, and a value for seasonality and local farming. Years of cooking for his family, hunting wild game, fishing in local lakes, and working in food service further developed his interest to become a professional chef. He went on to the California Culinary Academy, San Francisco, CA, where his drive to learn and energetic approach to the kitchen were well received. He graduated with the associate of occupational students, Le Cordon Bleu in 2003. While in school, Taylor interned at Martini House, (St. Helena, CA) and was only the second intern to be offered a full time line cook position. Chef Quimby went on to take a Sous chef position at Lalimes (Berkeley, CA). Remembering his passion for fresh fish, and the Ocean, Taylor moved on to Fish (Sausalito CA) which is the leader in the sustainable fishing movement in the greater bay area. Taylor was then asked to join the team at Francis Ford Coppola’s winery Rubicon Estate (Rutherford, CA). While back in the Napa valley Taylor developed a passion for road biking, and follows professional cycling. Other credits include wineries Kuleto Estate, Hall, Del Dado, Nickel and Nickel, Far Niente, Patianna, Saracina, and Jeriko Estate. Taylor has further honed his skills as a chef, working for Rebecca Jean Catering (San Francisco) & Christophers Fine Catering (San Francisco). Taylor has provided delectable cuisine at a variety of events and private households in the Bay Area, and also worked as a private chef for an elite family. While continuing his dedication in the kitchen, Taylor is currently overseeing event production and onsite logistics at Culinary Eye Catering (San Francisco). Where his knowledge of food, wine, and the event industry prove to be valuable.