Andrew Taylor

The Climb

London in 2010 set the terms of Andrew Taylor’s early training. Butcher work and commis chef duties at HIX in London gave him the basics that matter in trade kitchens: cutting cleanly, respecting the ingredient, and working with enough discipline to let a dish read plainly. Those years established a method built on precision rather than display. Since 2012, Andrew Taylor has been chef-owner of Eventide Oyster Co. The move widened the scope of the business without changing the core brief. Shellfish, New England memory, and food with a direct finish stayed central; the operation expanded, but the cooking kept its original line.

Today

At Eventide Oyster Co., Andrew Taylor still works from the oyster bar idea that started the restaurant. The focus is on sourcing and clarity, with the menu kept close to the ingredient rather than padded around it. That approach fits the confidence in his own words: “We get some of the best oysters in the world.” Big Tree Hospitality extends the same working habits into a larger role. The balance is between continuity and adjustment: keeping familiar forms legible while refining them for the plate. The brown butter lobster roll, now the restaurant’s number one seller and a big hit, sits squarely in that lane — recognizable, rich, and handled with enough attention to make it feel specific to Taylor’s kitchen. The oyster accompaniments are part of the same discipline. Tabasco ice, red onion ice, and horseradish ice bring brightness, bite, and texture to shellfish that already arrives with its own force. They are not there to complicate the dish, only to frame it.

Signature

Andrew's signature dishes include brown butter lobster rolls, clam chowder, and tuna crudo.

In Their Words “All we wanted to do is open this tiny little oyster bar and serve really amazing food.”

Recognition

Andrew's honors include James Beard Foundation Award, Best Chef: Northeast.