Casey Taylor grew up in Memphis, and in 1984 began biomedical engineering studies at Christian Brothers College, while simultaneously launching his culinary career at John Wills famous barbecue pit. He also spent some time in the kitchen of the Peabody Hotel with Great Chef Jose Gutierrez. Following graduation, he enrolled at the Johnson & Wales Culinary School in Charleston. When not studying, he worked at Carolina’s under Great Chef Donald Barickman. When Chef Barickman left Carolina’s in 1989 to take over Magnolia’s, Chef Casey Taylor followed him as sous chef.
In 1994, he became the executive chef of The Rhett House Inn and two years later, the Great Chefs team showed up to tape him there for the Discovery Channel’s Great Chefs of the South television series.