About Chef's Culture
Kitchener-waterloo chef
Meet Chef Taylor Corbett
With over a decade of experience in some of Canada's most respected kitchens, I've developed a profound appreciation for the transformative power of time in food preparation.
My culinary journey has taken me from Michelin-starred restaurants in Europe to some of the world's best kitchens, including Restaurant Noma in Copenhagen and Central in Lima, Peru—both ranked among the World's 50 Best Restaurants.
My passion for preservation techniques and fermentation was cultivated during my time at Restaurant Barr in Copenhagen, where I deepened my understanding of Nordic culinary traditions and time-honored preservation methods.
As Executive Chef at Restaurant Yarrow in Edmonton, I focused on contemporary Nordic cuisine with an emphasis on Alberta produce, seasonal identity, fermentation, and preservation—principles that now form the foundation of Chef's Culture.
Ontario Dry-Aged Meat
The Art of Dry Aging
Our dry aging process takes place in a carefully controlled environment where temperature, humidity, and air flow are precisely monitored. Premium cuts from local Ontario farms are aged between 40 to 100 days, depending on the cut's specifics.
During this time, natural enzymes break down muscle fibers, concentrating flavor and creating the distinctive tenderness and complexity that can only come from properly aged meat.
Why Dry Aged? Dry aging enhances flavor, improves tenderness, creates better texture, and develops unique aromatic compounds that contribute to a distinct flavor profile. It's the steakhouse experience at home at half the cost!
We offer premium cuts like Dry Aged Striploin from Beverly Creek (50-100 days) and Dry Aged Ribeye (40-70 days), sourced from farms committed to ethical and sustainable practices.
Ontario Fermented Foods
Fermentation Exploration
Our fermented products range from traditional koji and miso to innovative garums and vinegars. Each batch begins with the highest quality ingredients, many of which are locally sourced or foraged.
We use both wild fermentation techniques and carefully selected starter cultures, depending on the product. Fermentation periods range from weeks to years, with constant monitoring and tasting throughout the process.
The result is a collection of living foods with deep, complex flavors that reflect both their ingredients and the time invested in their creation—from seasonal kombucha to black garlic and a variety of specialty ferments that add depth to any culinary creation.
Ontario Foraged Foods
Seasonal Foraging
Throughout the year, we venture into Ontario's forests, meadows, and shorelines to harvest the finest wild ingredients. Our foraging practices are guided by sustainability and respect for natural ecosystems.
These foraged treasures become limited-edition seasonal products preserved through fermentation, drying, or oil infusion to capture their essence year-round.
Our seasonal pantry includes treasures like ramp oil, ramp pesto, chive oil, and rhubarb compote—bringing the best of each season into your kitchen throughout the year.
Professional Background
Credentials & Recognition
- Red Seal Certified Chef with TRAIN THE TRAINER certification
- Honors BA from the International Culinary Institute of Switzerland
- Experience at Restaurant Noma (Copenhagen) and Central (Lima, Peru) - both among the World's 50 Best Restaurants
- Former GM/Head Chef at Restaurant Yarrow, earning #2 Best Fine Dining in Edmonton (2024)
- Trained at Restaurant Barr and worked at Michelin-starred establishments across Europe