How Aaron Taylor and Atlas Restaurant Group are revitalizing fine dining in Baltimore

As corporate chef-partner overseeing 27 restaurants, Taylor designs menus for everyone’s taste, from a $9 burger to a $162 Japanese Wagyu porterhouse steak.

This episode of Menu Feed is brought to you by Tock.

After graduating from culinary school, Aaron Taylor criss-crossed the country, earning his cred at a number of top resorts and restaurants. But his ultimate ambition was to become a corporate chef for a restaurant group—a goal he reached with The ONE Group, operators of STK and other global concepts. 

Aaron Taylor

Now, Taylor is corporate chef-partner for Atlas Restaurant Group in Baltimore, overseeing 27 restaurants mostly in that city as well as Boca Raton, Fla., and Houston. In this role, he taps into his deep experience executing menus along with his expertise in purchasing, cost control, team building and community outreach. Listen as Taylor shares Atlas Restaurant Group's growth plans as it continues to elevate the fine-dining scene in Baltimore.


Subscribe to Menu Feed on Apple Podcasts.

Subscribe on Spotify.

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.


Exclusive Content


Winners and losers from a tough first quarter

The Bottom Line: Wingstop (again) and Texas Roadhouse (also again) were among the big winners last quarter, while the fast-food value proposition is among the losers.


Red Lobster needs a buyer. How does Darden sound?

Reality Check: The casual dining giant sold Red Lobster in a cloud of controversy a decade ago. Here's why a return to the fold may not be as crazy as it sounds.


KFC goes portable and poppable to grab the snacking generation

Behind the Menu: Bite-size Apple Pie Poppers, created to target customers' sweet spot, lend themselves to line extensions to expand the chain’s snack selections.


More from our partners