TAYLOR

Howard Hughes

From Culinary Administrator to Bistro Manager, Taylor began his career in hospitality after graduating from New York Film Academy and receiving some surprising career advice from Anthony Bourdain.

From managing a BOH staff of 40 for Houston’s award-winning resort and convention centers to a lean-but-mean scratch kitchen crew at The Woodlands (#1 Best City to Live in the US – Niche.com) tony restaurant district, Taylor has the management acumen to enable restaurants and properties dramatically increase revenue and improve guest engagement.

Howard Hughes — Seaport NYC, The Woodlands Resort (Hilton by Curio), Westin

Hilton

Taylor joined Hilton as Executive Chef to open the hotel’s new restaurant and bar to maximize the property’s close proximity to the #1 Best Selling Live Entertainment Outdoor Venue in the US — Cynthia Woods Mitchell Pavilion. Within 1 year, Taylor’s menu creation, staff management, and program development directly resulted in 35% YoY sales growth for F&B.

Cynthia Woods Mitchell Pavilion and America’s Most Diverse City (Houston)

Hyatt Place

F&B Director of premiere hotel and convention center with 24/7 dining and close proximity to PGA resorts. Developed and rolled-out brand and strategic partnerships with Live Nation, Jimmy Buffett, and Backstreet Boys events.

Food Festivals and Event Popups for Live Nation, Menu and Kitchen Overhaul to meet Brand Standards and increase F&B rev for ownership

Waterway Square

Executive Chef responsible for kitchen turn-around for start-up restaurant competing with new openings at adjacent Westin and Marriott hotels. Effectively positioned for ownership’s exit with acquisition.

Scratch Kitchen @ Waterway Square at US’ #1 Best City to Live (Niche.com); Executive Chef

Robard’s Steakhouse

Chef de Partie to Houston’s upscale eatery with creative seafood & steak fare, plus a wine cellar.

Award-winning Robards Culinary Team: Taste of the Town (Marriott), Wine & Food Week, Arts & Food Festival

The Woodlands Resort

Starting out in Guest Services and Marketing, upon completion of the Howard Hughes Management Training Program, Taylor transitioned as Culinary Administrator after 2 years as Chef’s Apprentice, Lead Line Cook to then F&B.

Houston’s award-winning culinary team: 3 onsite restaurants and 60,000 sqf convention center
After Anthony Bourdain told him to focus on his work’s unique aesthetics, Taylor sought to become a Chefs’ Apprentice to award-winning ECs from Marina Sands, Tavern on the Green, Bellagio, and The Peninsula