Chef Taylor Hall is living his dream here at Apis. A native Texan, Taylor Hall found his love of cooking as a young man in his family's North Texas kitchen. From his first job at New Orleans's time-honored Brennan's in 2000, Taylor knew that his place was in the professional kitchen and the world of gourmet cuisine. In 2001, he graduated with a B.A. from The University of the South in Sewanee, Tennessee, and in 2005, he completed the culinary arts program at California Culinary Academy of San Francisco while working at Wolfgang Puck's Postrio. He went on to join the Rosenthal Brothers at Town Hall and Salt House, and completed his time in San Francisco at Nancy Oakes's and Pam Mazzola's James Beard Award-winning Boulevard.
In 2007, Taylor and his wife, Casie, returned to Texas, to start a family and strike out on their own in a boutique catering business, affording them the opportunity to learn the culinary inclinations of Central Texans. In 2009 he became the head chef for Supper Underground and also began the process of planning, designing, and building what would become Apis Restaurant and Apiary.