Kitchen Inquisition: Aaron Taylor

STK's newest Executive chef brings a flavorful twist to the modern American steakhouse's fare.

By Lourdes Reigosa
|  Monday, Mar 12, 2012  |  Updated 4:45 PM EDT
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Kitchen Inquisition: Aaron Taylor

For STK’s new Executive Chef Aaron Taylor, cooking and running the kitchen have always been a part of his life. It was working the kitchens during his teen years and at his family’s Hungarian restaurant where he realized his passion for cooking. He’s cooked in climates from Colorado to the Keys during his 12-year career, including Zagat-rated The Keystone Ranch, Pierre’s, and Meat Market here in the MIA. Now he’s taken on STK's Miami outpost inside The Perry South Beach (the hotel formerly known as Ganesvoort), adding new flavors to the steakhouse's modern American cuisine. He gushes here about his new gig what you should do to cook the perfect pasta.

I'm sure all the dishes on each of your menus are like your children, but if you had to choose only one dish from the menu, which ones are you most proud of?
The Sea Bass, because it has all of the flavors you need: sweet, salty, spicy and acidity. But it’s also very balanced. 
Most popular item on the menu? 
Tuna Tar Tar, hands down!

How would you describe Miami's dining scene? 

The dining scene in Miami is growing and advancing every day. The dining public has so many choices now epically on the beach.  It really is great to see.

The secret to cooking perfect pasta? 

Make sure your water is at a full boil before you cook the pasta and it is salted.
At what point did you realize you were destined to be a chef?
I always loved to cook as a kid with my parents and would often tell them I was going to be a chef when I grew up but they never took it seriously.  When I was 18 I was working at my family’s restaurant then I decided it was time to get serious about cooking and went to culinary school.  
The 5 ingredients every kitchen should have?
Salt, Butter, garlic, mushrooms, and chilies.
The 5 utensils every kitchen should have?
 
Heavy Sautee pan, A strong Blender, Good sharp Knifes, Microplaner, Good Pots with Tops.
 
First dish you learned to make?
 
Corned Beef Hash with Cheese Grits.

Favorite dish to make at home?  

 
Tacos of any kind. I love tacos!

What's your favorite food to eat? In other words, what could you live off of for the rest of your life if you had to?
I really love Mexican food the world would be a sad place without those flavors
Tell us a little more about your restaurant.
 
STK is a great environment to have a great party, and maybe even see some celebrities! Most of all, it’s a great place to have an amazing meal.
 
If there’s one tip or piece of advice you could give to all aspiring chefs out there, what would it be?
 
Learn your craft, read books and travel so you can expand your palate.
 

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