ATX Cocina is in the talented hands of Executive Chef Kevin Taylor. Taylor, whose parents owned a Mexican restaurant for more than three decades, attended the Culinary Institute of America. He has worked with some of the industry’s finest chefs, including Patrick O’Connell of the Inn at Little Washington, and Dean Fearing of the Mansion on Turtle Creek. He eventually landed a job with the Starr Restaurant Group as executive chef of El Vez, testing techniques and flavors at the Modern Mexican restaurant.
He brings that same approach to ATX Cocina, where he utilizes fresh herbs; all-natural poultry, lamb, beef, and duck; and produce and seafood from local farms and purveyors when available to create lighter yet more flavorful food. “Everybody wants a cleaner way of eating—not so many processed foods or additives,” Taylor said. “We are going to be as clean and natural as possible. That’s the way we like to eat.”