By Alison Bailin Batz
Photo by Mark Morgan
Arizona native Taylor Domet is the executive chef of Doughbird, which features a bold combination of wood-fired pizzas and rotisserie meats, all served with comfort food-inspired sides and a heaping helping of flavorful sauces.
Did you always intend on becoming a chef?
I actually started golfing and spent most of my childhood dreaming of going pro. Come high school, I excelled at math and science, so I started looking into architecture as my career path.
Senior year I took a class that asked us to research our passions, and education or training required to follow those passions. I always cooked with my stepmother, and a family friend was a retired chef, so I started asking them questions. That led me to researching – and then visiting – the Scottsdale Culinary Institute in 2001. I walked in and never wanted to leave.
Tell us about your journey to Doughbird.
My first big break was at then-hotspot Thaifoon in Scottsdale in 2002. I’ve also served as a chef at Roy’s, Different Pointe of View and Heirloom (now closed). I joined Fox Restaurant Concepts in 2010. Over the past near-decade, I’ve worked as the executive chef at Arrogant Butcher, Modern Steak and North Italia in Kierland. I also worked as the director of culinary services for True Food Kitchen.
What is your favorite thing to cook, at Doughbird or otherwise?
I love dough! And I am not just saying that given the restaurant’s name. From stretching pizza dough to pressing agnolotti dough to shaping ravioli and cutting dough, I have a legitimate love affair with dough.
If you could only eat one food for the rest of your life, what would it be?
For sure, it would be sandwiches, especially veggie-stuffed ones with eggplant and cucumbers and loads of greens. I also love Italian grinder sandwiches and turkey melts.
Any foods you don’t like?
Be them raw or cooked, I hate turnips. Yuck!
What would readers be surprised to know about you?
I love singing, so much so I serenaded my wife with a live performance at our wedding.
Doughbird, 4385 E. Indian School Rd, Phoenix; 602.345.9161; www.eatdoughbird.com.