Chef Taylor Persh
Chef At Home In Las Vegas
I have over 20 years of experience in the culinary industry, must recently with my restaurant in Las Vegas, 20,000 Leagues Under the Sea.
I began my career in Los Angeles starting with opening Animal back in 2007, then moving to the Bay Area and working at several places in the Hayes valley. I moved to Napa valley to attend the Culinary Institute of America, upon graduating moving back to Los Angeles to continue a 4 year stint at the Bazaar by Jose Andres. Staying in Los Angeles I continued at different restaurants such as Bestia, Michelin rated Trois Mec, and then opening my first restaurant with Lost Spirits titled Fish or Flesh in the Arts District. 4 years ago I moved to Las Vegas to open on my second restaurant with the company based on Jules Vern’s 20,000 Leagues Under the Sea. I love to create a place for my guests to laugh, and enjoy.
More about me
For me, cooking is...
Culinary and hospitality are my passions.
I learned to cook at...
While graduating from the Culinary Institute of America in 2009 was a highlight, I have learned so much throughout my 20 year career
A cooking secret...
Always with intention.
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