Chef Biography
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.
Recipes
Stuffed Collard Greens with Roasted Chicken, Carolina Goat Cheese, and Black-eyed Pea Salad
Serving: 4 Print Stuffed Collard Greens with Roasted Chicken, Carolina Goat Cheese, and Black-eyed Pea Salad By Great Chefs November 10, 2015 Lots to do here, preparing sauces, black-eyed pea salad, and roasted chicken to fill the collard leaves. In the end, though, it comes down to simply filling the collard leaves and just heating […]
Roasted Duck Leg over Two Grits
Serving: 4 Print Roasted Duck Leg over Two Grits By Great Chefs October 4, 2015 Duck quarters are cooked in layers of aromatic herbs and vegetables, then finished with dark brown sugar, country ham, and orange liqueur. The duck is served with two kinds of grits — creamy grits spooned onto the plates, and grits […]