Duke’s earliest memories of food began when he was eight years old. As a punishment for his mischievous ways he was sent to the kitchen to help his grandma peel carrots and potatoes. He enjoyed watching his grandma prepare food from scratch. This interest resurfaced when Duke went to work for his Uncle’s catering company at age 14. Later, he joined the United States Marine Corps, where he served as a Platoon Sergeant in an amphibious assault unit. After being honorably discharged, he returned to his passion, working with food. Duke attended Le Cordon Bleu’s Culinary Program in Scottsdale, AZ, where he was the president of the Escoffier Club. He held positions at The Wrigley Mansion and The Briarwood Country Club as banquet chef and sous chef. Later, Duke was appointed Executive Sous Chef at Blackstone, the number one country club in the Southwest, where he worked with wine makers from all over the world, including Francis Coppola, to create tasting menus to compliment their wines. After getting married in 2013, Duke decided to move closer to his family in Tampa, Florida. He worked as the Executive Sous Chef at Isla Del Sol Yacht and Country Club, then joined Bon Appetit at Eckerd College in St. Pete Beach, Fl. When Duke is not in the kitchen, you can find him fishing or being a dad to three beautiful girls.(623) 206-0170 firstname.lastname@example.org
Born and raised in the country of Belarus until the age of 12, Natallia developed an appreciation for seasonal and local food in her early childhood. “My parents always had a large garden and a chicken coop. My mom is a great cook. When access to fresh produce was not available in the winter, we ate pickled fruit and vegetables. And almost every Monday was a fish Monday, and the fresh catch was caught by my Dad over the weekend.
Natallia’s career in the food industry started over 14 years ago. As a student at Towson University in Baltimore, Maryland, she began working for Chartwells, a division of Compass Group, at Black and Gold Catering. “Catering is all I have ever done. I enjoy being a part of such a diverse and busy environment. I am grateful to be able to work around so many talented individuals whose professionalism, work ethic, and dedication is inspiring. Making customers happy as a team is rewarding and something to look forward to every time.”
Natallia started out as a part time catering attendant, was promoted to catering supervisor, then became a banquet captain, at which time she moved to the Atlanta area last summer with her husband of almost four years, Maxwell Taylor, Jr. Sooner than expected, she was given another great opportunity as catering manager by Bon Appetit Management Company at Oxford College of Emory University. “I am so excited and look forward to continuing my career growth with Bon Appetit. I am thrilled to become a part of a company that supports local farmers, in addition to the many other great things it does for our society and planet.”
In her free time, Natallia enjoys watching a good movie while knitting. She enjoys assisting her husband Maxwell in cooking family meals. Hiking, cycling and walking are a must do on the Taylors’ weekend list. “My husband and I are super spontaneous and all about travelling. We may all of a sudden decide to drive to Tybee Island, GA, to spend a couple of hours at the beach, or to Columbus, GA, to try out a local best cup of coffee. And my absolutely favorite thing to do is listening to my husband sing.”(470) 585-1015 email@example.com
Need help with a sustainability related initiative or want to know more about Bon Appétit’s national commitments to sourcing and operating as sustainably as possible? Contact Caroline, your regional Fellow. Read more about Caroline and her interest in food issues firstname.lastname@example.org