Andrew Taylor Honey Paw, Eventide Oyster Co., Hugo's Restaurant

Upon graduating from Bates College with a degree in economics in 2003, Chef-Owner Andrew Taylor did the only sensible thing: enter the restaurant business. After stints with Thierry Rautereau at Rover’s in Seattle and Ken Oringer at Clio in Boston, Taylor headed north with his wife in 2009 to become the Sous Chef for Rob Evans at Hugo’s. In 2012, Taylor along with Wiley and Smith purchased Hugo’s from their mentor while simultaneously opening Eventide Oyster Co. Taylor spends every free moment hunting, fishing, foraging, hiking, camping and generally enjoying the splendor of Maine with his wife, Rachel and his son, Lincoln.


Chef’s Night Out

Chef’s Night Out, an epicurean evening at Laudholm Farm. Join Chef Justin Walker and wife Danielle Walker, of Walkers Maine for this carefully curated dining event with top chefs from Maine and beyond. Enjoy a tasting experience with a sit-down family style meal in the beautiful rustic barn at the Wells Reserve at Laudholm Farm. Ticket includes Sweet Soiree, the extravagant dessert & sparkling wine event following dinner.