Executive Sous Chef
Stephen Taylor has been a part of PCC since 2016. He grew up in Kintnersville, Pennsylvania where he was introduced to the restaurant industry at the young age of 15, helping out at a spaghetti dinner fundraiser for the regional and national robotics competitions he was participating in at the time. Starting out as a dishwasher, young Stephen loved everything about the pace, excitement, and creativity possible in culinary arts. His attention shifted away from robots (though he still collects and plays with Legos), and Stephen went on to train formally at The International Culinary Center in New York City.
During his time in New York, Stephen spent time in such kitchens as Kin Shop (Harold Dieterle), and Noodle Bar (David Chang). It was an exciting time and place to learn and cook, but he missed the quality of life, familiarity, and connection of home. In 2013, Stephen returned to the Philadelphia area to enjoy such simple pleasures as spending time with his parents and driving a car.
Stephen was immediately hired as a Sous Chef at Ooka, where he was exposed to sushi, tempura, and other Japanese techniques that he's since used here to the delight of PCC members and banquet guests. His next step was his entre into the private club world as Sous Chef at Huntingdon Valley Country Club, where he spent two years, and was initially connected to PCC, helping Chef Ben with Golf Outings part time. A great career opportunity presented itself to be Executive Chef at Cedarbrook Country Club, where he spent two years prior to joining Team PCC full time in 2021.
Stephen enjoys spending the majority of my mornings at Orangetheory Fitness, spending time with his wife, Emily, and their two cats, riding his motorcycle, and collecting action figures and other toys and collectibles. If you run into Chef Steve, ask him about how he got a light saber included in the contract for his and Emily's recent home purchase.