Rising Star Chef Andrew Taylor of Eventide Oyster Co. - Biography
Mike Wiley cooked his way across the country in kitchens like Black Cat in Colorado before landing in Maine. Andrew Taylor made his way from, Daniel’s Broiler in Seattle to Ken Oringer’s Clio in Boston. In March 2012 the duo joined forces and bought landmark restaurant Hugo’s from legendary Portland Chef Rob Evans (also their mentor and previous boss). And by that summer, they went from one restaurant to two with the opening of Eventide Oyster Co. next door.
Wiley and Taylor are united by their respect for the classic oyster bar, business savvy, and ambition, all tempered by friendship and a sense of humor. Their restaurants are united by a single kitchen, showcasing the best of the Gulf of Maine. Imbibe and Food & Wine named Eventide “Best Restaurant” in 2013, and the duo earned a 2014 StarChefs.com Rising Star CHef Award—in part due to their philosophy that fully embraces New England foodstuffs, manipulated by a delicate but precise hand, or four.