i. Biography
Lars Taylor is the Executive Chef of The Honey Paw in Portland, Maine, United States, where his cooking reflects a balance of precision, curiosity, and a distinctly playful willingness to test an idea just to see where it leads. His career history includes Big Tree Hospitality, and that experience seems to sit close to the center of his kitchen thinking: methodical, exacting, and open to the kind of experiment that can begin as a question at the pass and end as something memorable on the plate. One of the clearest windows into that mindset is his own description of a project that was as much about discovery as it was about execution: “We thought it would be fun to try and make a hot dog that was 100 percent lamb as none of us had had one before.” The line captures his style neatly — thoughtful, collaborative, and unafraid of the unexpected.
The Essentials - Current role: Executive Chef. - City: Portland, Maine, United States. - Career history: Big Tree Hospitality. - Craft note: a 100 percent lamb hot dog, described by Taylor as something he and his team wanted to try because none of them had had one before.
Signature
Lars’s signature dishes include Smoked Lamb Khao Soi and Coconut Chicken Curry, two plates that suggest a kitchen attuned to deep flavor, warmth, and layered spice. Even in these names alone, there is a sense of generosity and intent: smoke, curry, coconut, lamb — ingredients that speak in bold tones but rely on careful balance to come together with clarity. His work at The Honey Paw seems to favor that interplay between comfort and surprise, where a dish can feel familiar in spirit while still carrying enough edge to keep the diner leaning in.
In Their Words “We thought it would be fun to try and make a hot dog that was 100 percent lamb as none of us had had one before.” The remark is quintessentially revealing: practical, unpretentious, and quietly adventurous. It does not frame the kitchen as a place of grand declarations, but as a working environment where ideas are tested for the pleasure of the attempt itself, and where novelty can emerge from a simple shared impulse to make something none of them had tasted before. “She makes great salads with homemade dressings and tons of garnishes.”
Profile updated August 2026
FAQ
Asked of Lars
Where does Lars Taylor work?
He works at The Honey Paw in Portland, Maine, United States.
Who is Lars Taylor?
He is a chef whose current role is Executive Chef.
What is Lars Taylor known for?
He is known for his work as a chef and for the 100 percent lamb hot dog idea he described in his own words.
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