As the Executive Chef of New York’s famed One if by Land, Two if by Sea, Colt Taylor has walked his own path to achieve success at a young age. Throughout his growing years he discovered he had a talent for understanding flavors and a love for the kitchen. While obtaining a degree in Business from UVM, he cooked his way through school, furthering his education and experience. Graduating, and uncertain of a career path, Colt left for Europe and spent several months learning in kitchens around Italy and France. Upon returning from Europe, his love of travel, fashion, art and food now passionately coalesced into a desire to learn to cook with classic French technique. He enrolled at the Culinary Institute of America where he further remained for a year after graduating to study under his mentor, Dominick Cerrone. Colt worked his way through New York to Miami and Los Angeles, in kitchens with Chefs such as Portale, Cerrone, and Batali.