Featured Chef: Matthew Taylor of Gertrude's

 
 
 

Chef Matthew Taylor  1 of 1

AFM: We are finally catching up with you since you took over as executive chef of Gertrude’s at Phoenix’s Desert Botanical Garden in March of 2014. How are things going?

MT: So far, so great! We have created an excellent, positive, passionate team over the past few months. The support from the public has been awesome. Our fall menu started in October and has been well received. We are super excited moving forward.

AFM:  You obviously have a passion for fresh, wholesome ingredients, and you get to take advantage of what’s growing at the Desert Botanical Garden. What are a few of your current favorite dishes at Gertrude’s?

MT: The warm cauliflower salad with caper raisin dressing and toast oil stands out as a nice  starter. The bangers and mash with house-made venison sausage and prickly pear is real comforting in this cooler time of year, and the gumbo always holds a soft spot in my heart.

AFM: Originally from Calgary, Alberta, Canada, you attended the Art Institute of Phoenix. You began your culinary journey at age 15...tell us about that.

MT: Growing up with a farm in the family and with two excellent grandmothers, as well my own mother being a great cook is always inspirational. I personally have only ever worked in the kitchen. I started out as a dishwasher at a corporate chain where my brother was a server. I really could not imagine doing anything else, unless the professional beach bum occupation is paying well these days…

AFM: Describe your culinary philosophy in five words.

MT: Simplistic, honest, clean, thoughtful, fun…


 

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Wedding photo by Emily Helen Photography

AFM: You have cooked in many kitchens in the Valley, from Market Street Kitchen to Noca, Metro Brasserie, and Mary Elaine’s. You also worked in New Orleans. More about your Southern-inspired style please.

MT: I was more inspired by the south and southern ingredients after moving back to Arizona to be honest. I love to read and began studying more about the culture, the history and Louisiana in particular (which was jump-started by my time down there). I think you really have to be born and raised southern to fully comprehend it, but it does continue to influence my cooking, and appreciation along with many other regions around the globe. Lots of the time we are simply using ingredients from a particular place and combining them with techniques or flavors from another.

AFM: You are a newlywed! Congrats! Does Melissa like to cook or are you the executive chef at home too?

MT: Usually when cooking at home it’s the both of us in the kitchen, and I may have some “suggestions” for her from time to time. Make no doubt though, Melissa wears the top toque in the Taylor household. Love you Bubba!

AFM: Any plans for having kids?

MT: Not unless they have four legs, and are furry… For right now it’s just us and our Cocker Spaniel Na Pali (named after the beautiful stretch of coastal cliffs on the west shore of Kauai). She’s our little girl.

AFM: What do you like to do on your time off?

MT: We try to get out of town, and check out other beautiful parts of the state. We spend a good amount of time up in Jerome or down in Bisbee. We kind of have a thing for historic/haunted hotels and small towns. My in-laws live up in Prescott, so we find ourselves up there frequently as well.

AFM: Is there a food that you dislike?

MT: Not really to be honest. I do not have any desire to run out in search of an eight-course meal composed solely from insects, but other than that I pretty much eat it all. Oh, except butternut squash, not sure why but I’m good without it. 


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AFM: Where did you learn the most about who you are as a chef?

MT: Definitely at Mary Elaine’s. Bradford Thompson is an amazing mentor. Combine that with a seriously talented team that we got to work with everyday it was a life changing experience; one that I would relive in a heartbeat.

AFM: Assume that you could take a plane ride to any restaurant in the world, just for one meal, and you could take another chef with you. Where would you go, and who would you take with you?

MT: I would grab my dear friend Chef Brett Bird and head to Roanne, France for a meal at La Maison Troisgrois. There is no one else I know who would appreciate it more, and understands the history of that great culinary family. 

AFM: What is always in your refrigerator at home?

MT: Condiments. Crystal’s hot sauce in particular.

AFM: What’s your favorite comfort food?

MT: Liver and onions with potatoes, apple cider and bacon. I could eat that almost every day.

AFM: Name your favorite well-known chef.

MT: Daniel Boulud. The amount of talent that has come out of his kitchens is an amazing testament to what an amazing chef and mentor he is. Seeing employees moving on to be successful has got to be one of the greatest compliments one could have.

AFM: What three things would you take to a desert island?

MT: A ukulele, a fishing pole and a case of Bic lighters… They are one of the greatest inventions ever.

AFM: What's the most important piece of your culinary past that has led you to where you are now?

MT: There are two: First and foremost the experience that I gained from my Chef Brad Thompson and peers at Mary Elaine’s, without that time, life would be a lot different right now. As well, the fact that almost the entire crew from that era are still great friends and are in regular contact with one another. Second, the few years I was privileged enough to be a part of the Michael Mina Group. There is such an array of talent that surrounds you daily with a company like that. Coupled along with working in two of the biggest hotels in the world (The Bellagio and MGM) I learned many life and culinary lessons.