Throughout his career, Taylor has been a guest at the James Beard House in New York City, Taste of the NFL, Cakebread Cellars and many other prestigious culinary events, and has won countless awards. Zenith also earned a prized four-star rating, securing Taylor’s place on the culinary map. Awards and recognition were garnered from local press and more than 25 national media outlets, including Bon Appetit, Restaurant Hospitality, and GQ. Six months after opening, Zenith was among the three top-rated restaurants in the city. In 1987, at the age of 25, Taylor opened his first restaurant, Denver’s Zenith American Grill, serving his personal take on southwestern cuisine. Following his apprenticeship, Taylor was hired as a sous chef at Colorado’s Cherry Hills Country Club, where he was allowed the creative freedom to create dishes with some of the most unique ingredients available both locally and from around the world, solidifying his passion for fresh, pure flavor profiles. He worked there each weekend throughout high school, learning every intricate detail of how a kitchen functions, and became skilled in Escoffier technique. Taylor has been cooking since he was 14, beginning as an apprentice chef at Green Gables under the former chef of London’s famed Savoy Hotel. Although each restaurant’s menu and style offers diners a singular experience, Taylor’s belief in fresh ingredients and beautiful presentation is a common thread throughout all. Within Denver’s acclaimed Center for the Performing Arts, performance connoisseurs enjoy modern American cuisine at Kevin Taylor’s at the Opera House, and pre- and post- theatre fare at Prelude + Post. At Masa, Kevin, Ryan and Executive Chef & Partner Frank Blea serve contemporary Mexican fare. Kevin Taylor is one of Denver’s most accomplished and acclaimed chefs, operating a variety of successful restaurants and catering operations.Īt Hickory & Ash, Kevin collaborates with his son, Executive Chef & Partner Ryan Taylor, to create hand-crafted, Colorado-centric cuisine.

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