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.

Whether 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.

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.

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.

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 restaurant acquisition by new investors.

Robard’s Steakhouse

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

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.