Bryan Taylor, whose 18 years experience in the food industry includes aiding in the preparation of meals for presidents of the United States and leaders of foreign nations, has been named executive chef at Golden Gate Fields.

     Taylor comes to Golden Gate Fields after serving a four-year stint as executive chef at the San Mateo Marriott, a four-star hotel at which he oversaw a kitchen that catered to an average of 800 guests a day.  Taylor’s team at the Marriott also hosted large banquets and special events and serviced a VIP lounge for high profile guests.

     Taylor’s resume also includes 2 1/2 years as executive chef at Café Bistro in San Francisco, where he and his staff of 25 were known for producing creative wine dinners while using seasonal ingredients.

     Taylor was working as a sous chef at 4290 Bistro and Bar in Palo Alto when he assisted in producing meals for presidents George Herbert Walker Bush, Bill Clinton, and George W. Bush, as well as leaders from nations such as Tonga, Samoa, and Japan.  Taylor said the kitchen gets crowded when cooking for a president as he and his colleagues were monitored by a 25-man security team.

     “They (security personnel) eat a plate of food and sign off on it before it goes out to the dignitaries,” said Taylor.

     Taylor, who grew up on a cattle ranch in his native Wyoming, is excited about the opportunity to work at a racetrack.

     “I grew up with horses and I think it’s neat to be able to see them every day you come to work,” said Taylor, who added he is looking forward to creating some special dishes on big racing days like Kentucky Derby Day.  “We’ll definitely do some theme cooking.  It will be a lot of fun.”
     Taylor and his team will begin serving Turf Club guests on Wednesday when Golden Gate Fields opens its 2010 summer meeting.