Chef Taylor Cullen

I started working in our family restaurant at the age of 9, before I could even reach the bottom of the sink. Since then, I have progressed through systems in traditional restaurants and lodge kitchens cooking every cuisine from rustic to fine dining. I have always cooked using a wide range of seafood, meats and vegetables from New Zealand, forcing me to cook seasonally because in this part of the world there's no other option- something I love about my country.

After my time in New Zealand I made my way through Europe. I explored that beautiful part of the world surfing, snowboarding, learning about local cuisine and perfecting flavours. My travels were filled with mostly Japanese, French and Spanish flavours from various kitchens I worked in. I slowly started to lean towards cooking holistic and healthy food in my personal life and wanted my work to reflect that. The dairy products and heavy sauces I was so use to cooking and eating just weren't providing the fresh and clean flavors I now desired in my food.

Upon moving back to New Zealand I began work at a small luxury retreat focusing only on healthy food. I fell in love with health and wellness knowing the food I was making and eating was benefiting all the other aspects of my life that I love so much. I used no dairy, refined sugar, gluten or bad fats for the duration of my time there. That was an amazing challenge for my career, creating fine dining and rustic meals without your standard ingredients I had been relying on for years.

My passion for healthy food skyrocketed and my knowledge on this topic expands exponentially everyday. Through Raw Reformation I want to share and bring this food culture to others. I want to be in your home with your family and friends showing it is not only possible but easy to eat in a way that improves the quality of your life without sacrificing flavour.