Chef Taylor

So how does a Wyoming kid end up in Seattle?  He and his wife could not leave fast enough when they were practically children and culinary school was the destination for our chef Taylor Thornhill.  With singular focus and desire, Taylor can’t remember a time when he didn’t want to work in restaurants.  Drawn in by a knack for learning cooking techniques and a love for the fast pace and energy of restaurants, he loves being active at work.  Like many restaurant creatures, he’s gotta keep movin’!  He graduated from the Art Institute of Seattle, and has an impressive resume of time at celebrated restaurants like Rovers, The Harvest Vine, Spinasse, The Walrus and the Carpenter, and Bateau.  

If you’ve followed Taylor’s career at all, you’re bound to know of his passion for foraging, fermentation, and his no waste approach to developing dishes.  He is an expert steward of the land where he forages and honors his collections by putting them to creative use.  What you don’t see on the plate, is his calm, mentoring, and relationship building approach to leading the kitchen.  

If Taylor isn’t cooking or foraging, he’s with his family.  He and his wife Sara (a recently certified master gardener!), are raising 3 amazing children.  Their garden is on point y’all!  He and the whole family have also been dabbling in pottery in between all the sports and school activities.  

What Taylor said…

I grew up in Mountain View, Wyoming. Enrolling in culinary school is what brought me to Seattle. I attended the Art Institute of Seattle. Working in restaurants while going to school helped quicken my learning and understanding. I have always wanted to cook and work in restaurants! I found an early connection to food and an ease to learning. The industry has always appealed to me with its fast pace and energy. I enjoy being active at work and the physical demands of the job, I could never sit for work! I enjoy foraging and exploring my corner of the world. There are so many beautiful discoveries to be made and opportunities to deepen our connection to the land. Spending time with friends and family. I have recently enjoyed working with clay and trying my hand at some pottery. I am most at ease and feel most like myself in a kitchen or in the woods looking for food. 

The people who influence and inspire me are the folks who are leaders in diverting waste streams and those who create new ways to view our impact on food resources. Notably Douglas Mcmaster of Silo in London and Matt Orlando of Esse in Copanhagen. 

GM Mayra

This rockstar is the heart and soul of Ciudad.  She’s been with us for 10 years!  This determined lady has climbed her way through restaurants from sandwich maker to now General Manager.  We’ve watched her sweet son grow from a tiny human to a grown man.  She’s seen regulars become parents and grandparents, been a witness to a myriad of life’s rites of passage and milestone moments, from graduation, to new jobs, new house, and retirement.  All for the love of seeing people connect over food.  

“What I love about Ciudad is that it's served family style so people can sit around a table and enjoy a delicious meal with family and friends and for a moment they can forget about any stresses they are going through. It sounds cheesy but it truly makes my heart happy.” - Mayra

When she’s not spreading her joy at work, you can find her kickin’ it anywhere near the water, reading or listening to 90’s R&B.  She and her partner love to take in food adventures around the city. She relishes Sunday family dinners and like a true PNW lady, she loves her plants.  

What Mayra said….

I grew up in Texas,Washington and California and moved to Seattle to be closer to my siblings. I was ready to go back to work after having my son and was tired of being a nanny lol. The cafe where my friend worked needed BOH help so I took the job, making sandwiches and salads. I love meeting new people and getting to know our regulars. Since being at Ciudad I have seen regulars become grandparents or retire. I've been there to watch them go through milestone moments which I love. What i love about Ciudad is that it's served family style so people can sit around a table and enjoy a delicious meal with family and friends and for a moment they can forget about any stresses they are going through. It sounds cheesy but it truly makes my heart happy.

When I’m not working , I’m caring for my plants definitely a plant mom and going on food adventures with my partner. I feel most at ease when I am having Sunday dinner with my family. Or when I am near water (lake,beach) with a book or even just listening to a 90's R&B palylist that is my peace of mind.

My super power would be perseverance despite challenges and discouragement. I don't let myself give up even when I want to. I give myself a pep talk and keep moving forward. I use everything I have been through as a learning lesson. Despite challanges I have worked my way up from a sandwich maker to a GM!