Chef Greg Taylor

As a chef, Greg Taylor knows how lucky he is to have the Pacific Northwest as his back yard. Some of the best wild ingredients in the world are at his fingertips. He makes it his mission to glorify the region he has always called home.

His first foray into cooking, however, did not come with an abundance of fresh ingredients. The son of a nurse who worked long hours, Chef Greg accepted the role of family cook at a young age. His go-to meal to cook was a boxed pizza dinner: a sauce packet, pre-mixed flour for the dough, then he would top it with cheese and hot dog slices. “That was my meal many times during the week,” he remembers. “It was awesome. It was comfort food. Every time I see it in stores now I just laugh.”

A far cry from the boxed dinners of his childhood, his go-tos now center around what's fresh and hyper-local: the bounty of the wild. An avid hunter, fisher, and forager, he loves nothing more than cooking game, as well as the spoils of the Pacific: rich dungeness crab and mouth-watering wild salmon. All you need to make these ingredients shine, says Chef Greg, is a simple preparation with other local favorites, like wild mushrooms, ramps, onions, even stinging nettles. “I love sharing the treasures of the woods through my cooking,” he says.

Chef Greg Taylor plating a piece of fish in the kitchen

More About This Chef

Favorite Food

Thai and German

Favorite Minor’s® product

So many! Minor’s® Bases and Flavor Concentrates. They are full flavor, so easy, and so versatile.

Geographic Region

Deli-Prepared Foods Specialist West

Education/Training

Fire Science, Photography and Culinary Arts

Major Achievements/Awards

2 Gold, 2 Silver, 2 Bronze medals International Culinary Olympics

Three-time winner Governors Seafood Challenge

Multiple Gold, Silver, and Bronze medals from American Culinary Federation (ACF) Culinary Events

American Culinary Federation (ACF) Chef of the Year

Work History

  • Portland Golf Club- Executive Chef, Portland, OR
  • Western Culinary Institute- Executive Chef / Instructor, Portland, OR
  • Corvallis Country Club- Executive Chef, Corvallis, OR
  • Spring Ridge at Charbonneau- Regional Corp Chef, Wilsonville, OR
  • NW Culinary Academy- Dir of Culinary Arts / Corp Executive Chef, Vancouver, BC