STK South East Regional Corporate Executive Chef Aaron Taylor

Chef Aaron Taylor was introduced to the restaurant trade while growing up in Cleveland, Ohio. Always passionate about food & cooking from an early age, Taylor knew a career in the culinary arts was his calling. After spending much of his teenage years working in restaurants learning the ins and outs, Taylor enrolled in the Pennsylvania Culinary Institute to pursue a more formal training at the age of 19.

Upon his graduation, Chef Taylor moved to Colorado where he interned at Peaks Resort & Spa in Telluride for one year. Following the resort, he moved across the country once again, this time to Islamorada in the Florida Keys, where he accepted a position as line cook at award-winning Pierre's Restaurant. Taylor spent the next four years at Pierre's, working his way to the top, eventually becoming the Executive Chef. Despite being a young kitchen, under Taylor's leadership Islamorada became one of the premier dining establishments in all of Southern Florida known for its locally sourced and fresh seafood.

In 2005, he returned to Colorado as the newly appointed Executive Chef of The Keystone Ranch. With Taylor at the helm, the wild game-focused restaurant earned two 'number one' ratings in the state's Zagat guide over the next three years. While at The Keystone Ranch he caught the attention of the Miami restaurant Touch, which offered him the opportunity to return to Florida as the Executive Chef.

After a brief tenure at Touch, Taylor moved onto the role of Chef de Cuisine at Meat Market steakhouse in Miami Beach. He credits his time at the acclaimed property for allowing him to perfect his cooking techniques with various cuts of meat, delicate seafood and seasonal produce.

In 2011, Taylor joined The ONE Group family, accepting the position of Executive Chef of STK Miami. At STK Miami, Taylor pushed the restaurant forward by incorporating a variety of local seafood and game fishes on the menu while staying true to the restaurant's core steakhouse fare. As a seasoned culinary professional, his approach is centered on creating flavorful dishes through the use of simple, locally sourced, seasonal ingredients.

After two years, Chef Aaron Taylor was promoted to South East Regional Corporate Executive Chef for The ONE Group. Under his new role he now oversees the kitchens for multiple locations of STK, including Atlanta, Washington DC, which he opened in 2014, and two upcoming Florida locations, Miami and Orlando.

His wealth of knowledge garnered from over a decade inside the kitchen, along with a fresh & modern perspective when it comes to creating new dishes, make him a natural choice to spearhead the evolution of the STK brand as it continues to expand.

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