“You have to anticipate the needs of the guests before they know they even need them. It’s almost like being a mind reader.”
In this episode, we chat with Jeff, who’s a Senior Fine Wine Consultant at Morrell & Company in Rockefeller Center in New York City. We discuss what’s it truly like behind the scenes to work at ‘The Best Restaurant in the US,’ what’s the greatest dive bar in NYC, the journey from being an actor to a sommelier, and why the egg is the greatest food product on the planet.
Watch the video version here.
Jeff Taylor, Senior Fine Wine Consultant, Morrell & Company, New York City
Jeff Taylor is a Senior Fine Wine Consultant at Morrell & Company in Rockefeller Center in New York City. His career started in NYC restaurants in the late 1990s at Gramercy Tavern, and over the next 20 years, he went on to work in some of the city’s greatest dining rooms. In 2007, he started a 7-year stint at Eleven Madison Park, eventually becoming Head Sommelier in 2011. During his time at EMP, the restaurant garnered 4 stars from the NY Times, 3 Michelin stars, Wine Spectator’s Grand Award, and James Beard Awards for Best Wine Service and Best Restaurant in the USA. In 2018, he made the leap and moved from the restaurant to the retail floor.