Born and raised in North Carolina, Taylor grew up in a family of 6 where dinner around the table every night was a norm. This idea of time, and food, shared together with loved ones is at the root of everything he does. Every dish in every one of his restaurants should be an experience, that is always better enjoyed with the company of family and friends.As his passion for food and creativity began to grow, he decided to work his way through college in restaurants and bars to get first-hand experience for the restaurants he planned to open in the future.With a Hospitality and Management degree, and a strong foundational knowledge of the industry, hegraduated and began working his way up the ranks of Downtown Raleigh restaurants, soaking up everything he could. In early 2018 the opportunity presented itself to move to Texas and open his first location, Rye; breaking into the McKinney food scene with globally inspired small plates that were thoughtfully and intentionally constructed.Over the past three years Taylor and his partners, Tanner and Nic, have opened three more concepts:Barley, Apothecary, and Rye-Dallas. All of which share the passion for intense flavors, creativity, excellence, and intention. He firmly believes that chasing what excites you with no compromise for anything other than the best is the only way to operate; and is looking forward to what the future inDallas holds as they continue to expand.