Chef Taylor Kellenaers

A 15 year foundation in fine dining.

Delectable dinner menus, carefully crafted classes, in a private guided setting
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Raised in Conifer, Colorado, Chef Taylor began his career as a dishwasher at age 15. During his apprenticeship at Rocky Mountain Chefs of Colorado he simultaneously worked his way up to Sous Chef at one of the top steak and seafood restaurant companies in the country. He developed a knack for teaching and training and trained kitchen staffs for new fine dining restaurants in Los Angeles, Boston, Chicago, and the Denver Tech Center. He has done consulting for businesses from food trucks to assisted living communities.

Executive Experience

He took his first Executive Chef position in October 2020 at El Rancho in Evergreen CO with the goal of restoring the troubled historic 74-year-old restaurant to its former glory and reputation unseen since the 1980s. After  developing a rockstar kitchen team, and facing plenty of challenges over a year and half, El Rancho became a hot-spot again and was poised to have its best year since the “Good Ol’ Days”. Unfortunately, the restaurant abruptly closed in spring 2022 due to internal issues among ownership. Taylor spent the summer traveling and doing consulting work while deciding his next move when a light bulb clicked…
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Marble & Marrow was born

Out of a desire to combine his experience and passion for food in a way that allowed him to operate independently outside of the traditional restaurant industry. Offering unique culinary experiences with:

⦁ Multi-course dinner parties that rival the experience of fine dining restaurants with great wines paired alongside in the comfort of your own home. From extravagant steak and seafood to Seasonal Colorado menus showcasing the states finest foods, all shared with your closest friends and family.

⦁ Appetizer Grazing Stations featuring high-end bites that are perfect for large groups such as weddings, corporate events, holiday parties.

Marble & Marrow sources the finest Ingredients for these culinary experiences

    ⦁ USDA Prime Beef from local family owned butcher shops

    ⦁ Fresh seafood from the same reputable suppliers as the finest seafood restaurants in the state

    ⦁ Bison, Elk, Venison, Lamb, Pork and Chicken from local butcher shops and directly from the ranch whenever possible

    ⦁ Produce from local farmers through farmer’s markets and co-operatives

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