Taymor’s cooking philosophy often centers on storytelling through food: blending flavors, textures, and memories to invite diners into a shared experience.

about

Chef Ari Taymor is an American chef known for his memorable, market-forward cuisine. Born in Hawai'i, raised in Palo Alto, California, Taymor initially studied international affairs before pursuing a culinary career, training in kitchens across San Francisco and France, including Flour + Water, Bar Tartine, Plate Shop, and La Chassagnette.
He gained national acclaim with his restaurant Alma in Los Angeles, named Best New Restaurant in America by Bon Appétit in 2013. Taymor himself was recognized as one of Food & Wine’s Best New Chefs in 2014 and was a James Beard Foundation Rising Star Chef semifinalist in 2014 and nominee in 2015. He then brought Alma to the Standard Hotel in Los Angeles.
His next project was Little Prince, inspired by a surf trip to Australia and the magic of their breakfast cafes, it became a neighborhood favorite in Santa Monica.
He then embarked to Mexico for the ambitious luxury project MUSA, where he was the original chief of operations on both the front-of-house teams for the hotel and the culinary director of operations. He returned to the States to guide the Ace Hotel's restaurant operations in Los Angeles and New York. Then moved to Miami, where he has further honed his operational skills as an executive chef for a multi-location restaurant.

"My food is personal food," Taymor explains. "It's really about putting flavors and textures and temperatures together in a way that's inspired by memory, or is perhaps something that I want to say. That way I can share a part of my life with people, and leave it open for them to interpret however they want."