Chef Taylor Koellish

Chef At Home in San Luis Obispo

I have 11 years in the restaurant industry. I have always worked in fine dining restaurants which rotate menus seasonally granting me an access to a far greater wealth of hands on experience with different dishes.

After 8 years, without ever going to culinary school I became the executive chef at Granada hotel and bistro. I created 12 different menus in my first year as chef there. Dinner, brunch, and holiday menus, all needing to include vegan, gluten free, dairy free options and substitutions. I am currently the executive chef at Lure Fishhouse in downtown SLO.

My passion is plating. Ive never been good at drawing or any visual art, but then I discovered food.

As mentioned I never went to culinary school. I love creating dishes I came up with, things noone has tried. But I also have enough knowledge and experience to confidently make any request to perfection.

For me, cooking is...

My art, my way of connecting with people, and also my way of giving what I can to the world.

I learned to cook at...

All the restaurants ive worked at, with all their seasonal menus. As well as... youtube. Theres a wealth of knowledge there that I oblige in daily.

A cooking secret...

Making things noone has ever had before. Ever heard of a green peppercorn bourbon sauce on pork tenderloin with forbidden rice and red wine reduction?