Our Chef

Chef Ron Taylor, a self-taught chef, has shared his talents throughout the country and the world. He has displayed his unique cooking style and his mastery of blended seasonings in the following cities:

San Francisco Bay Area, California

Napa Valley, California

New Orleans, Louisiana

Baton Rouge, Louisiana

Melbourne, Australia

Jackson, Mississippi

Musselshoules, Alabama

Alexandria, Louisiana

Metairie, Louisiana

Mandeville, Louisiana

Having over 25 years of experience that has taken him from The French Quarter to Australia and back, Chef Ron has worked as an accomplished master chef and owner at a number of fine restaurants.

He has opened Cajun restaurants and daiquiri shops in Australia and he was the Executive Chef to the Palaces of St. Petersburg Russian Art Exhibit in Jackson, Mississippi.

He assisted Chef Noble Massy, as the Executive Chef & Instructor of the Culinary Institute of America, in the opening of the Cypress Lakes Country Club in Musselshoules, Alabama.

At the end of his contract with the Palaces of St. Petersburg Chef Ron took a position with the Hotel Bentley in Alexandria La. This hotel, one of Louisiana�s oldest hotels, has 5 banquet rooms. Parties were served breakfast, lunch and diner with 3-6 parties being served and the same time or within minutes of each other.

Upon his return to New Orleans in 1998 he worked at Drago�s Seafood Restaurant in Metairie, Louisiana.

Chef Ron and Chef Roy Grillot later opened Grillot�s Restaurant and Oyster bar in Mandeville home to the world famous BBQ Oysters.

Chef Ron has developed several seasoning blends over the last 25 years for dishes he has created and is now sharing these blends with you through this new website "Bourbon street Blends".