Taylor Lovelace

Taylor Lovelace first developed her culinary spark at a young age while routinely cooking meals with her mother. Shortly after attending Le Cordon Bleu culinary school she did an internship at The Kitchen Restaurant that ended with a job offer. Working her way up to chef de partie, it is there where she developed a love and respect for beautiful local ingredients. The Kitchen provided the fundamentals for her work ethic, organization, and high standards and showed her all the amazing possibilities that cuisine can offer.

After spending three years there honing her skills she helped to reopen Paragary’s Bar and Oven. She was quickly promoted to sous chef and helped develop the food and dessert program. From Paragary’s Bar and Oven it was on to a new challenge as the sous chef of The Inn at Park Winters. In the countryside of Winters she was able to work with very diverse and local products while helping to create and maintain an onsite farm. She is very excited to take on this new versatile project at the Patriot.

David Dein

David got his start cooking while attending college out of state. He began cooking for roommates and himself out of necessity because the food served on the college campus was pretty terrible. Soon he discovered a love for cooking and was able to incorporate all of his other passions while cooking.

He then left traditional college and decided to attend the prestigious Culinary Institute of America in Hyde Park, New York where he earned a Bachelor’s in Hospitality Management. While in culinary school David took an externship at Larkspur Restaurant and Market in Vail Colorado and fell in love with the High Rockies. After graduation he immediately went back to Larkspur where he stayed for a few years and worked his way up to Sous Chef.

Later David moved back to California and took a job as Sous Chef and Banquet Chef at Jimmy’s restaurant in The Landing Resort and Spa in South Lake Tahoe. He assisted Chef’s Scott Ostrander and Paul Dipiero open up the new Paragary’s where he acted as Sous Chef. David ended up at The Inn at Park Winters, preparing a fine dining multi course prefix menu. He’s back in Carmichael looking forward to being a part of the Patriot team.

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