Serving upscale food with a down-to-earth feel
Meet The Chef:
Taylor Kearney's passion for food began during his childhood with his grandparents in east Texas where he learned how to grow a garden, preserve foods, and raise livestock. Throughout high school he worked in barbeque restaurants where he developed a passion for smoked foods and southern cuisine. After graduating, Kearney attended the Art Institute of Dallas' culinary program and worked for Hilton Hotels in their fine dining restaurant.
A graduate of culinary school, Kearney moved to Las Vegas and practiced as a baking assistant and commis at Thomas Keller's restaurant, Bouchon. While in Las Vegas, he completed multiple stages at restaurants including Charlie Palmers' Auerole, where Kearney fell in love with Chef Palmers cuisine. From Las Vegas to New York, Kearney experienced high end forward-thinking French cuisine at Restaurant Daniel.
Kearney's excitement for French cuisine led him to Valence, France at the three-Michelin starred restaurant, Pic. Kearney eventually found his way back to Dallas and was named sous chef for Chef Scott Romano at Charlie Palmer at the Joule Hotel. Kearney was responsible for the restaurant's charcuterie and dry-aging programs as well as seasonal and banquet menu development.
After leaving the Charlie Palmer Group, Kearney acted as Chef De Cuisine for Randall Copeland and Nathan Tate's restaurant, Ava, in Rockwall. The daily changing farm-to-table menu allowed him to explore his culinary style while working with the best local ingredients. Kearney then opened Ava's sister restaurant, Boulevardier, a modern French bistro in Oak Cliff. Dallas' iconic steakhouse, Nick & Sam's, courted Kearney to be their Executive Chef where Kearney managed daily operations. He was then promoted to overseeing multiple locations as the companyâs corporate chef.
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