Chef Matt Taylor Is Leaving Market Street Kitchen, Will Become Executive Chef of Gertrude's at the Desert Botanical Garden

In March of last year, chef Matt Taylor took over the kitchen at Market Street Kitchen at DC Ranch, replacing friend and mentor Robert McGrath as executive chef. Now, just under a year later, he's preparing to move again, this time taking over the role of executive chef of Gertrude's...

By Lauren Saria

February 20, 2014

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In March of last year, chef Matt Taylor took over the kitchen at Market Street Kitchen at DC Ranch, replacing friend and mentor Robert McGrath as executive chef. Now, just under a year later, he's preparing to move again, this time taking over the role of executive chef of Gertrude's at the Desert Botanical Garden.

The Arizona Republic reports that Taylor will take the reins at Gertrude's on March 4. He'll replace chef Stephen Eldridge, who was executive chef at the restaurant since it opened in January 2013.

The restaurant's pastry chef, Marisa Lown, also has stepped down.

Prior to working at Market Street Kitchen, Taylor created a well-loved menu of French bistro food with Southern influences at the now-defunct Metro Brasserie in Old Town Scottsdale. He then went to Vegas to cook with the Michael Mina Group, returning to the Valley in 2011 to work (briefly) at Noca. Taylor, originally from Canada, attended Scottsdale Culinary Institute.

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