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Colt Taylor

Colt Taylor

Having started his cooking career down the street at the original Saybrook Fish House, followed by Dock and Dine.  His great interest in the culinary world led him to enroll at the Culinary Institute of America.   He then embarked on his professional journey as a Chef from New York City, to Miami, Los Angeles and Seattle learning building growing and sharpening his mind and perspectives on food, wine and overall restaurant life. With a stop off at The Culinary Institute of America, he leans on his penchant for constant learning, uncomfortably pushing into the areas of the unknown, and growing constantly through cultivating talent, pushing boundaries, and immersing in the terroir of the area.