Chef de Cuisine Davis Taylor leads the kitchen at Rhubarb, working alongside Executive Chef/Owner John Fleer to bring seasonally and locally focused, vegetable-forward menus to Asheville, NC.
An Alabama native, Taylor credits his passion for cooking to a variety of inspirational mentors throughout his adolescence, from baking pound cake and pot roast with his grandmother to dining and socializing weekly at Jubilee Seafood in Montgomery, AL with late Chef/Owner Bud Skinner.
While earning a degree in economics and philosophy at Auburn University, he cooked in various kitchens along the Gulf Coast, solidifying his interest in a full-time career as a chef.
Craving a change of pace, he moved to west to work at VailResorts, in Colorado and Wyoming before landing a position at Ataula, a Spanish restaurant by Chef Jose Chesa in Portland, OR. In 2016, he earned a degree in Culinary Arts at the Oregon Culinary Institute.
Shortly thereafter, Taylor moved to Asheville in 2016 and joined the Rhubarb team as a line cook. He quickly rose through the ranks, from Sous Chef to Executive Sous Chef to his present position as Chef de Cuisine. In this role, he emulates friend and mentor John Fleer’s cooking style, philosophy, and leadership approach to develop menus and lead the team with a strong emphasis on respect for both the people and the products in the kitchen.
Driven by intentionality and creating a “sense of place” in his cooking, Taylor hopes to foster joy, comfort, and nourishment through food, while helping guests identify historical foodways and their connection to cultural truths. At Rhubarb, he’s proud to positively impact the community by supporting sustainable, regenerative agriculture and serving food at its uncomplicated best.
When he’s not at Rhubarb, Taylor enjoys playing tennis, fly fishing, listening to live music, and hanging out with his dog, Guthrie. He also owns a Hot Sauce business called Slow Porch Hot Sauce – yet another outlet for him to evoke fond memories through food.