Chef James Taylor has enchanted culinary enthusiasts and food critics across the U.S. for over a decade. After training at Le Cordon Bleu Chicago, he honed his epicurean skills and expertise at Bavette’s Bar and Boeuf Steakhouse (Hogsalt Hospitality)
For over a decade, Chef James Taylor has captivated both culinary enthusiasts and critics throughout the United States. Trained at Le Cordon Bleu Chicago, he perfected his craft at Bavette’s Bar and Boeuf Steakhouse (Hogsalt Hospitality) before taking on leadership roles at the Michelin-starred institutions Roister (★) and Alinea (★★★).
Since 2021, he has dedicated his talents to an exclusive roster of private clients, whose acclaim and encouragement spurred him to bring his culinary expertise to a broader stage.
