Taylor Kearney Plays Chef Shuffle And Moves To Nick And Sam’s Steakhouse

by Steven Doyle

We interviewed the latest chef at The Greek last week with anticipation of running the story today, but we have more recent news that  Taylor Kearney is leaving the restaurant and has been installed as executive chef at Nick and Sam’s Steakhouse located on Maple Avenue in Dallas.  Kearney will be working under the corporate chef, Samir Dhurandhar.

The musical toques that have taken place recently might be due to the many new restaurants that have opened this month; a flurry that will continue on into November of 2012. The pool of qualified talent is in shorter supply as the demand rises. The Greek will be seeking a new chef to fill Kearney’s shoes.         

Kearney is a young talent that has made a name for himself by graduating the Arts Institute’s culinary program then moving to Las Vegas to stage at a few restaurants. Vegas is where Kearney met Ava’s chef Randall Copeland where he was working at Bradley Ogden inside Caesar’s Palace.

The Copeland friendship continued as Kearney made his way back to Dallas, eventually landing a position as a line cook at Charlie Palmer’s in the Joule. It didn’t take long for Kearney to rise up in rank as sous chef, working under uber talented chef Scott Romano. Once Romano left Palmer’s to work as a private chef in Dallas, much of the staff disbanded finding work elsewhere in Dallas. Kearney moved into Ava where he worked as Chef de Cuisine and eventually made it over to the new Boulevardier which is jointly owned by Ava and the boys who own Veritas Wine Room on Henderson.

Having tasted Kearney’s work, more specifically a certain tasting menu at Ava, we have first-hand knowledge of his talents. One of Kearney’s passions at Charlie Palmer’s was his work in pasta as well as the charcuterie program which he excelled.

We spoke with Kearney moments after he accepted the Nick and Sam’s position  and he said that the program at The Greek was excellent and that chef Richard Silva did an amazing job setting up the kitchen and hiring staff before moving on. Kearney was excited about what The Greek has to offer, and we look forward to seeing what will come out of the kitchen as they transcend from soft mode into the full menu.

In a phone call with Kearney Sunday evening he stated that he will stay on as a consultant for both Ziziki’s and The Greek as long as he is needed. We will report on the new chef at The Greek as soon as one is hired, until then there is a help wanted sign hanging at One Arts Plaza.