THE CHEF

Tayler Bailey is the Chef Owner at Truss Catering Co. She discovered her passion for cooking when she was eight years old. Tayler grew up in Sonoma County, California and her neighbor, Mary Harmon, who was a local chef and farmer started teaching her how to cook. She went to Mary’s house every Sunday to learn the basic techniques of cooking which piqued her curiosity. Her time spent with Mary led to her decision to attend culinary school after graduating high school. 

Tayler moved to Seattle in 2003 to enroll in the Art Institute of Seattle's Culinary Arts program. While attending the Art Institute, she worked for the renowned Seattle restaurateur, Tom Douglas, at his Greek inspired restaurant Lola. She completed her culinary externship at his acclaimed Dahlia Bakery, where she learned to create artisan baked goods. She flourished working on Tom’s catering team and was asked to accompany him on many of his personal chef accounts and for special events. Some of the            

catering events included cooking for names such as Bill and Melinda Gates, Dalai Lama, and Conan O’Brian.
    
In the spring of 2010, she moved back to Sonoma County to return to her roots. Upon returning home, she met with Mark Stark, and landed a position with Stark Restaurants as the Catering Chef for their restaurants. She gained extensive experience with Sonoma County wineries including, but not limited to, Stryker - Sonoma, Paul Hobbs, and multiple Gallo Family winery locations. Upon opening his fifth and newest restaurant, Bravas Bar De Tapas, Mark asked Tayler to be the Chef de Cuisine of this highly anticipated new location.

These chapters in her career ultimately led her to pursue her greatest passion, catering. Serving people on the days that mean the most to them truly brings her the greatest joy.

Welcome to Truss Catering Co.