General Info

Chef Keion Taylor was born and reared in Los Angeles, CA. After graduating from high school, he enlisted in the United States Navy. During his 14 years in the service, he achieved the rank of OS1/E6 (Operation Specialist First Class) earning both his Surface and Air warfare pins. During his last two years, he received permission to work in the galley onboard the USS San Antonio to learn culinary skills in preparation of getting out and going to culinary school. As galley supervisor, he was responsible for overseeing 30 personnel and the daily operations and sanitation of the galley and for repairing three meals a day for over 1500 people and maintaining the highest standards of food sanitation, as required by Navy standards.