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Chef's Kitchen

Each month, a guest chef gives us a tip that elevates their cooking or simplifies things in the kitchen; something a home cook might not know. They also provide a recipe that uses the tip so you can practice at home. Our guest chef this month is Executive Chef Taylor Park of Centerplate at Safeco Field. As the Seattle Mariners concessions partner, Centerplate works to provide a wide range of top-quality food options. Centerplate is the number one hospitality partner to North America's premier sports stadiums, convention centers, and entertainment venues, creating what they call "Craveable Experiences. Raveable Results."

Taylor interned at several spots (St. Mary Lodge and Resort in Montana in 2000, Cloisters Sea Island in Georgia in 2001, and Cuisinart Resort and Spa in BWI Anguilla in 2003) before graduating from Johnson and Wales University in 2003 with a Bachelors in Nutrition and Culinary Arts. He then moved to the Kiln Creek Country Club as Executive Sous Chef in Virginia in 2003. Relocating to Washington, he became a line cook at Ray's Boathouse from 2003-2005, moving to a lead position at Canlis from 2005-2008. From there, he became Executive Chef at The Loft in Edmonds from 2008-2009, then Executive Chef at the Mill Creek Country Club from 2009-2012. In 2012, he began working for Levy Restaurants, staying until 2014 as the Executive Sous Chef for the Golden State Warriors, then becoming the Area Chef at Reno Lake Tahoe (Reno Sparks Convention Center/ Reno Aces Ball Park/ National Bowling Stadium/ Event center/ Live Stock Event Center) 2014- 2016. During this time, he was the Executive Chef at the BNP Paribas Open Tennis Tournament (2016), managed the Millionaires Club at the 142 nd Kentucky Derby, worked the 2015/2016 Grammy's, opened T-Mobile arena in Las Vegas, supported the 2014/2015 NBA finals, and worked events like the America's cup, Nascar, and LA Dodger's baseball games. Taylor became Executive Chef at Safeco field in August 2016.

Simplicity is KEY!!!, by Executive Chef Taylor Park

Don't try to over-think things; keep it simple. If you're trying to impress someone, or just cooking for yourself or your family, keep it simple and fresh. More times than not, you'll have a healthy balanced and visually-pleasing meal. The recipe for Hamachi Crudo with citrus, serrano, and vanilla-infused olive oil is a great example. It's a simple appetizer-type dish you can pull off at home. If you're squeamish about using raw fish or don't like Hamachi, sub it out with other fish like salmon, fluke, or Dungeness crab.

Click here to see Chef Park's recipe

Safeco Field
1250 First Ave S
Seattle, WA 98134

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