After moving from his hometown of Churchland, Virginia, to the Outer Banks of North Carolina in the early 1990’s, Marc broke into the culinary world and has never looked back.  An avid surfer, Marc spent his mornings surfing the North Carolina waters and his evenings refining his cooking skills in several of the areas most exclusive restaurants.  Taking his passion for reqional ingredients and a desire for new challenges, Marc packed his bags and headed west, stopping in Colorado.  Enjoying the winter seasons snowboarding, Marc cooked in both Breckenridge and Keystone Colorado.  Looking for warmer weather, clearer waters and a more consistent surf, Marc settled in Puerto Rico where he stayed for 2 years developing an interest in regional Caribbean/Latin ingredients .  Locally, Executive Chef Marc Taylor most recently created a name for himself as the Sous Chef at the Cavalier Golf & Yacht Club in Virginia Beach, Virginia where he worked for 7 years before venturing off to create the culinary personality of Fire & Vine. Contact - marc@fireandvine.com