Chef Keith M. Taylor

Biography:

43 years old, Christian, husband, and father of three founded Sami Rose Culinary Productions, Inc. in 1991. After attending college and The Culinary Arts Institute and working many jobs in restaurants in Manhattan, SRCP was created to accept consulting engagements for culinary operations, provide contract services in event planning, and provide freelance culinary assistance. As a proven motivational leader, Keith has re-tooled failing operations and successfully executed restaurant and food and beverage openings in both the private and the corporate sectors. Training programs and teaching how to effectively manage and impact the cost of goods sold is the core of successful food operations. Chef Taylor’s academic and professional background has earned him recognition as an expert in culinary operations. He is sought out by many for his professional talents.

Making food and beverage operations consistently profitable is Chef Taylor’s mantra. This is second only to his creativity and his ability to sense the needs of the dining customer. Total operations management with a keen sense for the bottom line and an acute review of daily operations is how Chef Taylor has achieved career success. His smooth openings are based on this proven model. These skills, combined with his impeccable dining standards and management by example style, have established his reputation as a total manager, an award-winning chef, and a world-class ice sculptor.

Some of Chef Keith Taylor’s accomplishments as a salaried executive, sub-contractor or consulting executive chef include:

•       Classically trained - master of contemporary southern cuisine and continental fusion

•       Planned, designed and executed the opening (culinary operations) of the Houston Market and Bistro; plus multi-tiered catering at the University of Pennsylvania

•       Regional Executive Chef for HEI Hotels presiding over culinary operations for 15 full service hotels

•       New kitchen design for members-only club; menus and standard operating procedures for professional teams such as the NJ Devils, NJ Nets, NY Giants Luxury Suites, Pegasus Club, Trackside Dining, The 24 Club, and the suites at Bell Stadium, San Francisco (Giants, MLB)

•       Planned, organized and executed operations for three restaurants with the Franklin Restaurant Group (2 full service and 1 café)

•       Exclusive management and consultation for culinary operations 2002-2004 for The Radnor Hunt Three Day Event & Olympic Horse Trials (10,000+ attendees) and event food management for the Devon Horse Show

•       Four Star/Four Diamond training at Disney’s Grand Floridian Beach Resort and recruited for the Culinary Task Force responsible for opening restaurants at Disney’s Yacht and Beach Club

•       Large event catering operations for several high profile events including the world famous Sylvia’s Soul Food of Harlem, New York and Bloomberg Financial Family Day Celebration at Randall’s Island (10,000 attendees)

•       Special engagements for FOX television, talk radio, Celebrity Kitchens, and The Food Network

•       Special Event management for the Blue Note, Orlando Florida

•       Special engagements for professional athletes and celebrity events including  www.zacharysbbq.com  

•       Smaller engagements requiring special custom computer templates, authentic recipe/formulae, site specific management, and production tools (CMP - custom Culinary Management Package)

Aside from extensive management experience and proven operations templates, Chef Taylor has a strong supporting network of professional managers, chefs, and industry professionals. This network also includes local and international suppliers of perishables, provisions, produce and paper products as well as associate legal and accounting professionals.

“… anyone can write a menu, but, the ability to consistently execute profitably is the true test of any operator”