Taylor, who won his own James Beard Award for Best Chef: Northeast this year, has not strayed far from his outdoor-oriented boyhood self. He continues to enjoy hiking and fishing, as well as foraging for wild foods: ramps and morels in the spring, chanterelles and black trumpets in the summer. In spare moments, he explores the islands of Casco Bay, looking for sea lettuce, kelp, and laver.
Taylor has evolved as a chef, and these days, he is no longer a ghost in his adopted hometown. “I just did a speech at the Cumberland Elks club, and it was great to meet some people in the community,” says Taylor. His oldest son enters kindergarten in the fall. “I look forward to that. I hope to be coaching his Little League team, and really being a part of that moving forward.”