Born and raised in Boston, MA, Taylor has a passion for cooking, baking, and all things hospitality. At the age of 14, she began her own cookie company named Taylor Baked Cookies in order to fund her college tuition. This furthered her love for chocolate and baking, and pointed her in the direction of her college career. She has since had experience in many restaurants in the Boston area, and completed her degree in Hospitality and Tourism Management from UMASS Amherst. Taylor now works hard as our General Manager to maintain our respectful reputation. You may also catch her instructing one of our cooking classes on her signature “Taylor-misu”.
Catering & Special Events Chef,
Cooking Class Coordinator, Instructor
Born in Caracas, Venezuela, as the result of mix of Spanish-French-Italian-Holand parents with a twist of South American and Native-Indonesian. His love for food began at early age when he discovered the ability to combine flavors at his family’s home . After High School, he began his culinary endeavors working in several French restaurants in Caracas as a cook apprentice under the direction of Michael Gerard a three-star Michelin Chef , Jacques Cagnac , and Pierre Troigross . He developed his passion for fine French cuisine. After he gained the necessary experience working with Nouvelle and Traditional French Cuisine , he moved on to learn Italian and Spanish Cuisine to complete his skills and knowledge in Mediterranean Cuisine .Years after he developed his secret passion for Chocolate working with a German and Belgium Master Chocolatier. He was a founder member for CEGA ( Centro de Estudios Gastronomicos) Le Toques Blanches, Chaine des Rotisseurs International and Caribbean Culinary Federation in Venezuela. Paul decided to expose his culinary performance in a eclectic fusion of “ Caribbean-Mediterranean Cuisine” performing at Events and Gastronomic Festivals. In 2000 he moved to the USA to work as gastronomic advisor and consultant for Latino restaurant projects, and ad Food Styling and make-up artist for the advertising market while teaching classes in Caribbean Ethnic Gastronomy.
Yvette Saulnier Taylor is a Personal Chef in the Boston and Metro West area providing nutritious meals with an emphasis on healthy cooking and special diets. In addition to graduating from the Cambridge School of Culinary Arts, Yvette’s 10+ years of experience encompasses a variety of marketing and culinary achievements ranging from Wedding and Events Manager to Pastry Chef for Whole Foods Markets. Her passion for travel, food and culture has led her on numerous culinary excursions around the globe including Europe, Peru and New Zealand. While in New Zealand, she worked tirelessly with local artisans and chefs, farmers markets, and as Marketing and Events Manager for a large international winery. In addition to specializing as a Personal Chef, Yvette regularly leads instructional hands-on cooking classes and team building at Taranta. You can also find her volunteering her cooking and teaching services for a variety of local organizations.