Private Chef Holli Taylor

PERSONAL INTRO:

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I’m Chef Holli T. I’ve spent the past 15 years curating private dining experiences, including four years as a galley chef aboard a sailing yacht during charter season.

I don’t just cook—I create space for people to come back to each other and enjoy each others company. To slow down, connect, and share the kind of moments we often lose in the pace of everyday life.

At home, I’m a homeschooling mom to two and a wife to a supportive partner who shares in my love for family, connection and a slower, more intentional way of living.

PROFESSIONAL INTRO:

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I am a self-taught private chef originally from New Orleans, Louisiana with a refined yet comfortable and approachable cooking style. I focus on seasonal, premium ingredients and draw inspiration from my time working as a galley chef on a sailing yacht, where I prepared meals for crew and guests while blending modern cuisine with subtle Southern, comfort influences to create dishes that feel both elevated and comforting.

My background has largely been rooted in private dining rather than traditional restaurant kitchens. Today, I focus on curated private dining experiences through my brand, The Private Table, DFW, where my menus are designed as multi-course dining experiences.

My goal is always to create a dining experience where beautiful food and thoughtful presentation bring people together around the table — which is exactly the inspiration behind the name The Private Table, DFW.

I look forward to connecting and hearing more about your upcoming Social!

-Chef Holli T.

For me, cooking is...

For me, cooking is a way to connect with people. It’s about creating meals that encourage conversation, celebration and meaningful time together.

I learned to cook at...

During Sunday evenings at my little Creole grandmother’s house. Around her table is where my passion for food—and the essence of creating dishes came.

A cooking secret...

cooking the way I first learned—patiently, with care and with the intention of bringing people together around the table.

My menus

Mediterranean Dining Experience

STARTER

Choose 1 dish

Pre-Dinner Spread | Chef’s Cheese & Charcuterie Mezze- Curated cheese selections, prosciutto & capocollo, pickled okra, roasted eggplant, warm marinated olives, table crackers & bagel chips

Pre-Dinner Spread | Trio of Mediterranean Spreads- Whipped feta | Tomato confit | Chickpea hummus Roasted red peppers, tzatziki spread, marinated cucumbers, bagel chips & grilled flatbread brushed with grapeseed oil & herbs

FIRST COURSE

Choose 1 dish

Orzo, Eggplant & Tomato Provençale | Braised eggplant, chickpeas & tomato stew with orzo, Swiss chard, bay leaves and warm spices

Chicken à la Caesar | Thin pan-fried chicken breast topped with romaine leaves tossed in an anchovy house Caesar salad, finished with shaved pecorino and banana peppers

Crab & Zucchini Bisque | Lump crab meat and sautéed zucchini in a silky bisque finished with fresh chives

Traditional Greek Salad | Kalamata olives, feta, sweet vine tomatoes & English cucumber with sweet red onion on a bed of peppered arugula with a house Greek dressing

MAIN COURSE

Choose 1 dish

Pompano en Papillote | Pompano steamed in parchment with clarified butter & thyme over a warm butter bean & cauliflower salad, capers & artichoke, finished with olive oil & herbs

Tuscan Steak Pasta | Roasted garlic steak medallions, grape tomatoes, spinach & portobello mushrooms in a cream sauce over semolina pasta

Greek Lemon and Herb Chicken | Lemon-feta and herb roasted chicken quarter over a wild rice pilaf & sautéed asparagus

Mediterranean Turkey Kofta | Ground turkey meatballs over lemon-herb basmati rice, topped with creamy dill tzatziki, sun-dried tomato gnocchi & sautéed kale

DESSERT

Choose 1 dish

Poached Anjou Pears and Crème | Whole pear poached with white wine, cinnamon and star anise atop a vanilla bean custard

Baklava Cheesecake Parfait | Creamy cheesecake layered with baklava, honey, pistachio, walnuts and seasonal fruit in a martini coupe

Chantilly Mascarpone Pound Cake | Pound cake filled with mascarpone cream and fresh berries (can be designed as a birthday cake)

French Creole Dining Experience

STARTER

Choose 1 dish

Cheese and Charcuterie Spread- Local Cheese Selections, Baked Brie, Table Crackers, Calabrese Salami, Prosciutto, Capocollo, Local Pepper jelly, Pickled Okra, Seedless Balsamic Glazed Grapes, Candied Pecans

Passed Small Bites Crawfish Bread Filo Jumbo Shrimp Cocktail Shooters Crouton Pate with caramelized onions Praline Bacon with red chili Smoked Trout Filo

FIRST COURSE

Choose 1 dish

Crawfish Boudin Balls Fried mix of Boudin, crawfish tails, green onion, green bell pepper and Jasmine Rice served with a sweet creole mustard

Creole Gumbo Rich Dark Roux | Chicken, Okra, Smoked Sausage, Andouille, Blue Crab, Gulf Shrimp

Smoked Duck & Bourbon Cherries house-smoked duck with bourbon-soaked cherries, toasted pecans, arugula & Sweet bourbon Vinaigrette

Seafood Martini Lump crab meat, shrimp cocktail, marinated crab claws, lobster remoulade served with horseradish cocktail sauce

Seabass and Gulf Shrimp Ceviche Citrus cured sea bass and gulf shrimp marinated in meyer lemon and satsuma, layered with cucumber, Heirloom Tomato, Avocado & Red Onion garnished with Radish & Micro cilantro | blue corn chips and cracker crisps

MAIN COURSE

Choose 1 dish

BBQ Shrimp Pasta Gulf Shrimp tossed in a New Orleans style BBQ cream sauce served over semolina pasta and French Bread

Oscar Style Steak Grilled filet mignon, fried potato pavé, parsnip purée, asparagus spears and lump crab with béarnaise sauce

Alligator Stuffed Cornish Hen Roasted Cornish hen stuffed with alligator dressing, served over dirty rice and finished with house cream sauce and asparagus

Pompano en Papillote Delicate pompano steamed in parchment with an Herb infused clarified butter served over spring butter bean, asparagus & grilled artichoke

Blackened Red Fish Mornay Blackened Red Fish filet over creole dirty rice and haircot verts, finished with a crab house creole cream sauce

Eggplant St John Pan fried eggplant over a Sautee of Quinoa, Brown rice, porcini mushrooms and asparagus topped with a Remoulade sauce

Coq Au Vin Thyme & Brandy Braised Chicken Thighs, Potato Mash, Cremini Mushrooms, Caramelized Pearl Onions and Pancetta

DESSERT

All inclusive

Cafe Au Lait Affogato Vanilla bean gelato with Cafe Au Lait & Pralines and Creme liqueur poured tableside, served with crushed pecans & amaretti

Bananas Foster Bread Pudding Sauteed bananas in a spiced whiskey and raisin foster Sauce over cinnamon spiced bread pudding

Tiramisu Coupe Espresso-soaked ladyfingers topped with mascarpone clouds, finished with cocoa dust and shaved dark chocolate

Chantilly Mascarpone Light chantilly-mascarpone Cream custard layered with Fresh berries and pound cake

Italian–Sicilian Dining Experience:

STARTER

Choose 1 dish

Pre-Dinner Selections: Passed Small Bites- Calabrian Chili Jumbo Shrimp Cocktail Shooter | Wild Mushroom & Taleggio Crostini | Olive Tapenade Blini |0 Crab Au Gratin Phyllo

Pre-Dinner Selections: Cheese and Charcuterie Spread Chef’s choice of Italian cheese and Charcuterie selections, Marinated olive and feta squares, balsamic glazed grapes, Table crackers and bagel crisps

FIRST COURSE

Choose 1 dish

Beef Tenderloin Carpaccio Thinly sliced pink peppercorn and rosemary–sage crusted tenderloin, lemon-Dijon emulsion, crispy capers, wild arugula. Served with toasted French baguette

Prawn and Scallop Bisque Pan Seared Scallops and sauteed prawns aside a light tomato-saffron bisque finished with chive oil, crisp kale and local micro

Chicken A La Ceasar Thin panfried Chicken breast topped with romaine leaves tossed in an anchovy house Caesar salad finished with shaved pecorino and banana pepper

Seared Ahi Tuna Niçoise: Calabrian chili– glazed Seared Tuna, olive tapenade, heirloom vine tomato, haricots verts, fondant potato and soft egg

MAIN COURSE

Choose 1 dish

Butter-Poached Branzino Poached Branzino filet served in a Caviar beurre Blanc setvered with Table sides and seasonal accompaning dishes

Braised Bison & Eggplant Ragu Pappardelle, slow-braised Bison, San Marzano tomato, roasted eggplant and parmigiana Reggiano

Salmon au Vin Blanc Pan seared Salmon filet over potato puree, seasonal vegetables finished in a white wine hollandaise

Wood-Grilled Steak & Table Sides: Your cut of steak wood-grilled: green peppercorn cream, herb clarified butter, and Marsala wine reduction. Optional additions of sautéed porcini mushrooms, lump crab, butter-poached lobster tail

DESSERT

Choose 1 dish

Affogato Martini Vanilla bean gelato with hot Sicilian espresso & Creme liqueur poured tableside, served with crushed almond amaretti and dark chocolate

Limoncello Cream Silky limoncello-infused cream with lemon zest, shortbread crumble and fresh berries

Tiramisu Coupe Espresso-soaked ladyfingers topped with mascarpone clouds, finished with cocoa dust and shaved dark chocolate

Pistachio Rose Mousse Light pistachio mousse finished fresh raspberries, shaved white chocolate and rose soaked cherries and a lace tuile for garnish