Some of the most defining journeys begin with a simple spark. For Chef Taz, Executive Head Chef of Bourbon & Bones, that spark ignited in the family kitchen. “The energy, the aromas, and the sense of togetherness left a lasting impression on me,” he recalls. Those early memories planted the seed of a lifelong passion for food and hospitality.
When Chef Taz joined Bourbon & Bones, it was more than just a career move. “I was drawn to Bourbon & Bones because of its commitment to quality and its classic steakhouse roots,” he says. The vision of founder Barrett Rinzler and the tight-knit team atmosphere sealed the deal. Leading the kitchen now gives him the chance to not only cook but also mentor the next generation of chefs.
For Chef Taz, Bourbon & Bones represents more than a dining destination. “It’s a community built on teamwork, respect, and a shared pursuit of excellence,” he explains. The role of Executive Chef comes with the responsibility of honoring traditions while also finding ways to innovate and elevate the guest experience.
At its core, Bourbon & Bones is a modern steakhouse rooted in the classics. But Chef Taz believes in surprising guests with creative touches. That means sourcing unique cuts like Japanese Wagyu, reimagining sides with bold flavors, and introducing seasonal ingredients that keep the menu fresh. “I believe in respecting the classics, but also in surprising our guests,” he notes.
The menu reflects this philosophy in dishes such as Kurobuta Pork Belly and Grilled Octopus. “It’s all about balance,” he says. “I love taking time-honored dishes and giving them a twist, using unexpected ingredients, modern plating, or new techniques.” The result is a dining experience that feels both familiar and exciting.
Right now, Chef Taz is especially enthusiastic about Wagyu beef, both Japanese and American varieties. Seasonal produce also plays a starring role, infusing plates with vibrant flavors and textures. These ingredients allow the kitchen to showcase both luxury and local freshness.
Bourbon & Bones is known for its premium cuts, inventive seafood, and extensive bourbon collection. For Chef Taz, the goal is to create harmony between these elements. “Our premium beef, fresh seafood, and curated bourbon selection are all stars in their own right, but when paired thoughtfully, they elevate each other,” he explains. Collaboration with the bar team ensures that dishes and bourbons complement one another, adding depth to the dining experience.
Every detail of the Bourbon & Bones experience is designed with the guest in mind. “I want every guest to leave feeling genuinely cared for, like they’ve just had a special experience they’ll remember,” Chef Taz says. Whether it’s a milestone celebration or a casual night out, the goal is to deliver warmth, hospitality, and a sense of quality.
With over 15 years in fine dining and steakhouse operations, Chef Taz’s journey has been one of steady growth. Starting as a line cook and working his way up to sous chef, he never stopped learning. His passion for leadership and innovation naturally led him to the Executive Chef role at Bourbon & Bones. “Cooking is about passion, patience, and never being afraid to try something new,” he advises aspiring chefs. “Stay humble and keep learning. Every dish is an opportunity to make someone’s day a little better.”