The Chef
Marshall
Taylor
Chef Marshall Taylor is a fifth-generation Texan and Austin private chef known for creating elevated, personalized dining experiences throughout Central Texas. From an early age, he was introduced to a wide variety of cuisines, helping to develop his palate and appreciation for quality ingredients. Extensive travel and exposure to different culinary traditions continue to influence his approach to food, hospitality, and menu design.
That early inspiration led him to pursue classical culinary training at Le Cordon Bleu, where he earned his degree in Culinary Arts in 2009. He later completed his externship in Vail, Colorado, gaining valuable experience in high-end hospitality and professional kitchens.
Over the next several years, Chef Taylor worked in a variety of restaurants, refining his culinary skills and deepening his understanding of exceptional guest experiences. He later expanded his expertise through hospitality roles with Four Seasons Residences Austin and Hilton Waikoloa Beach Resort, where he learned the importance of personalized service, attention to detail, and building meaningful client relationships.
He has worked alongside some of Austin's most respected chefs at acclaimed establishments including Lutie's and Commodore Perry before becoming the executive chef at a software company.
Today, Chef Marshall Taylor operates as a private chef in Austin, Texas, providing luxury private chef services, in-home dining experiences, event catering, and custom-curated menus for clients throughout Austin, West Lake Hills, Bee Cave and the surrounding Hill Country. He has planned and executed private events and special occasions across Central Texas, as well as in Hawaii.
Known for combining refined culinary technique with genuine Texas hospitality, Chef Taylor creates memorable dining experiences tailored to each client's tastes, dietary preferences, and vision. Whether preparing an intimate dinner party, a multi-course tasting menu, or a catered event, his goal is to deliver quality cuisine in a personalized setting.
When he's not in the kitchen, Chef Taylor enjoys spending time with his wife and their pets. You can often find them at Zilker Park, boating on Lake Austin, or cheering on the Texas Longhorns.
The Journey
A Culinary Chronicle
Texas Roots
Growing up as a 3rd generation Texan, Chef Taylor's parents introduced him to a variety of foods at a young age. Traveling the world with family and experiencing different cuisines shaped his palate and culinary philosophy.
Le Cordon Bleu
Chef Taylor's love for cooking, sparked alongside his father in the kitchen, led him to pursue classical training at Le Cordon Bleu, where he earned his degree in Culinary Arts.
Austin and Beyond
Completed his externship with Vail Associates in the Colorado mountains, honing foundational skills in high-altitude, high-demand kitchens. Worked alongside top chefs in Austin at restaurants such as Lutie's, then ran his own kitchen for two years at a software company in the Hill Country.
Four Seasons & Hilton
Explored customer service at Four Seasons Residences Austin and Hilton Waikoloa Beach Resort on the Big Island of Hawaii — mastering the art of connecting with people and delivering exceptional experiences.
Private Chef & Caterer
Diving into the private chef world full time — from private engagements in Hawaii to countless events throughout Austin, Texas. Every plate tells a story of technique, warmth, and Texas hospitality.