Event Planning Associate
Gardener with a major green thumb * Believer in dessert for breakfast * Dog mama to Reggie the pitbull * Live music aficionado
Taylor was born with culinary ambitions in her blood. Her father owned a restaurant in his 20’s and both her grandfather and great grandfather owned bars in Brooklyn. As Irish immigrants it held the promise of the American dream and she couldn’t seem to shake that same ambition. In 4th grade she chose as her project for the science expo to test whether chocolate chip cookies tasted better with margarine or butter. Small beginnings would lead to a lifelong passion for baking and hospitality.
She has spent the last 10 years following all types of food dreams, beginning in Washington D.C. to study at the same school her father had some 30 years earlier. Testing her skills at 2941 under the direction of Bertrand Chemel and a slew of Daniel veterans, fine dining became a lifelong love affair. That love for precision and detail led her to work for a wedding cake shop in the mornings before ending her days in restaurants. But as so many know, the lights of New York shine bright and with new and exciting food ventures establishing themselves each day, she had to test the waters herself. Studying with Jim Lahey and Sim Cass to learn the art of bread baking at Sullivan St. Bakery and Balthazars is what got her in the door at Jean Georges; a relationship that would prove incredibly influential to her career. For the next 5 years, she dedicated a majority of her time to baking bread, spinning ice cream, learning what it means to be a part of a strong team and plate with purpose. At the Mark she honed her own personal style and in that process realized that her love for ingredients felt unexplored and was left wanting. On to the next adventure she went.
Prior to attending culinary school, she received a B.A. from the University of Miami, FL with a major in Sociology and minors in English Lit and Film Studies. When she’s not working events, she’s most likely working on a flower farm upstate or a garden shop in the city. With a focus on community, she spends Sundays at St. Xavier soup kitchen in the East Village and volunteers time with Dog Tag Bakery in D.C. any chance she gets.