Craig Taylor, executive chef at Treasure Island, originally attended Ohio State University to be an astronomer. After working as a chef during a college break, Taylor never went back. Recently, he sat down with VEGAS INC to explain his change of taste.
What are your duties at Treasure Island?
As the executive chef, I have a staff of 24 chefs, 14 outlets and 337 direct reports. I help out with food and labor costs, cost control and concept design. The list goes on.
How’d you reach your position?
Hard work. I’ve been in the business for 32 years. When I first started in the 1980s, it wasn’t cool to be a chef. Food Network wasn’t around. I moved to Aspen, Colo., and I fell in love with cooking. I love the environment and creating food. Since then, I worked my way up through the ranks by learning from different mentors and different chefs.
How long have you been working for Treasure Island?
I’ve been here for 12 years.
Where did you go to school?
I went to Ohio State University for astronomy and psychology. I went to Aspen for a summer break, worked as a chef, and never went back.
What’s your specialty?
I have to know a lot about all types of foods, but I’d say my specialty is New American.
What is something you had to overcome that was difficult?
I had to move around a lot as a young chef. It was tough to get adjusted, especially with a family. Also, it was difficult at first to pull aside employees to talk about conflicts as a manager, but I overcame that.
Who or what is your inspiration?
My grandma. She was German and cooked with a Dutch oven. I used to help her with cooking and preparing the food.
What is the best part of being a chef?
I love the creativity side. I get excited with challenges. We hosted a dinner for Mr. (Steve) Wynn recently, and I had to come up with vegan dishes because he is a vegan. However, I didn’t come up with just one meal. I came up with an entire menu. Since then, we started incorporating more vegan and vegetarian meals into our restaurants.
Do you still like to cook outside of your job?
Of course, especially since my job doesn’t allow me to cook as much as I used to. I do it all the time. I love to test things out.
If you weren’t a chef, what profession do you think you’d have?
I’d be a broke musician.
What is a word of advice you’d give to aspiring chefs?
Work in a freestanding restaurant. Hotels are nice and so are the wages, but you don’t learn as much. You become more humble and know the stations.
If you could trade places with someone for a day, who would it be?
Steven Hawking. He’s a fascinating man. To have a mind like that would be amazing. I also would like to be a writer.
What did you want to be as a child?
An astronomer. I’d still like to do it someday.