CHEF TAYLOR PERSH

With over 20 years experience in the culinary world, Chef Taylor Persh began her journey at the Culinary Institute of America in St. Helena, providing her the foundation to venture into the kitchens of Bestia, Michelin star awarded Trois Mec, The Bazaar by Jose Andres. Her talents, passion, and renegade spirit paved the way for her vision to change the way people see the hospitality industry. With a goal to challenge the standard conventions, Chef Persh prides herself on creating a new kitchen culture by pushing the limits of gastronomy and maintaining a closer relationship with both her guests and staff.



Through music, aroma, eclectic aesthetics, and of course, taste – as well as utilizing mythology, literature, nostalgia, and pop culture – Chef Persh takes her guests on a sensory journey from sea to land for an experience like none other.

 Making her initial splash with “Fish or Flesh” in Los Angeles – a culinary retelling of The Island of Dr. Moreau – Chef Persh went on to create and execute the widely acclaimed immersive dining experience, “20,000 Leagues Under the Sea” in Las Vegas. 

“Story of A Muse” is her first truly independent project.