Educated at The Horst Mager Culinary Institute and Le Cordon Bleu, Executive Chef Greg Taylor began his culinary career as Executive Chef at Portland Golf Club and other Country Clubs throughout the Pacific Northwest. Chef Taylor has become a seasoned and decorated industry veteran with a diverse background in Country Clubs, Hotels, Retirement Communities, and Culinary Education. With multiple American Culinary Federation and International culinary competitions awards, including the ACF Chef of the Year medallion and Culinary Olympic Gold, silver, and bronze medals.  Chef Taylor is considered an industry expert who can evaluate, lead, and mentor within diverse environments. This has been his key to a very successful career. Chef Taylor is considered a leader “in the trenches” and is all about the team – developing and empowering a strong, thriving culture where team members can learn, grow, and develop professional and life skills to become successful culinarians. “I have always focused on who I can bring with me, who is in my wake, and how I can ensure their success to be even better and more productive than their own expectations.” Chef Taylor is currently on assignment as Interim Executive Chef at Menlo Circus Club in Atherton, California.