When Taylor Kearney was 13 years old, he got his first job washing dishes at a barbecue restaurant his brother managed, which led to kitchen jobs at other places around town.
Since culinary school at The Art Institute of Dallas, Chef Kearney has traveled the world to work with some of the industry’s best, including Charlie Palmer, Thomas Keller and Anne-Sophie Pic. Upon his return to Dallas, he joined the team at Restaurant AVA as Chef de Cuisine and opened the company’s sister establishment, Boulevardier. Leaving the group, Chef Kearney moved back to New York to help a friend open his flagship restaurant.
Chef Kearney then returned to Dallas to run Nick and Sam’s Steakhouse. After three years with Nick and Sam’s, the Front Room Tavern, Hotel Lumen’s eatery, welcomed Chef Kearney to head up their kitchen. He introduced a new menu, catered fabulous events and cured his own meats. In June, Chef Kearney moved his talents to the much-anticipated Cedar Grove and featured his own farm-to-table menu.
Chef Kearney continued to oversee kitchen operations of NL Group’s restaurants before accepting the Executive Chef position at the Dallas landmark Dakota’s Steakhouse in April 2018.