Andrew Taylor

Andrew Taylor


About Andrew Taylor

Upon graduating from Bates College with a degree in economics in 2003, Chef-owner Andrew Taylor did the only sensible thing: enter the restaurant business. After stints with Thierry Rautereau at Rover’s in Seattle and Ken Oringer at Clio in Boston, Taylor headed north with his wife in 2009 to become the Sous Chef for Rob Evans at Hugo’s. In 2012, Taylor, along with Wiley and Smith, purchased Hugo’s from their mentor while simultaneously opening Eventide Oyster Co. Taylor spends every free moment hunting, fishing, foraging, hiking, camping, and generally enjoying the splendor of Maine with his wife, Rachel, and his three children.

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