Host, BEHIND THE LINE with Colt Taylor
Colt Taylor began his cooking career while still in high school, at two local favorites on the shore, Saybrook Fish House and Dock & Dine.Thus began a lifelong passion for the culinary world which led him, after graduating from UVM with a degree in small business entrepreneurship, to enroll in the Culinary Institute of America. Upon graduating, Colt spent time traveling through Europe, and upon his return back to the US, worked as a chef in New York City, Miami, and Los Angeles. Working at Le Bernardin, Gotham, and Babo gave him a variety of perspectives on global flavors and classic techniques. He brought these to the helm of One if by Land Two if by Sea in NYC where he was awarded a Michelin star in 2014. Through this expansive culinary journey, he continually sharpened not only his cooking techniques but also his own visions on food, wine, and the essence of what it means to be a chef. As an outspoken activist, Colt served as the dean of culinary development for ROC, a company that fights on behalf of restaurant workers rights against the National Restaurant Associations Lobbying efforts. When famed artist Melissa Barbieri, and Colts Mother, was diagnosed with Parkinsons, Taylor moved back to his home in Essex and opened The Essex & Los Charros Cantina restaurants with his partner and father Michael Hannifan. The driving force of his multi concept unit hinges upon constant learning, teaching, and progression. While Los Charros brings the wonderful town of Essex an exciting and forward thinking Mexican taqueria, The Essex allows you to step into the mind of the chef, with over 45 menus launched in 2019 alone exploring food from around the world, an in depth aging and fermentation program, a sustainable and localized sourcing focus, and a speakeasy upstairs called The Coco Club.