ÂÜÀòÂÒÂ×

Taylor Spring has a diverse culinary background, having worked in various capacities in the food industry. Starting as a Chef De Partie at Ponte Vedra Beach Resorts, Taylor has since held roles as a Sous Chef at Chartwell Golf and Country Club, a Pantry Chef at Ponte Vedra Inn and Club, and most recently as a Catering Manager at Guest Services, Inc. Currently, Taylor serves as both pantry and hot line chef at Ponte Vedra Inn and Club, overseeing the preparation of dishes from meats, fish, and vegetable stations in the kitchen.