Our People
At Water & Air Catering and Events, we strive to create exceptional meals that delight the palate and warm the heart. Our passion for service transforms every event into an unforgettable celebration, whether it's an intimate gathering or a grand affair. Experience a catering team that pours their heart and soul into every dish and every moment.
Taylor
With a background in some of Seattle’s top restaurants and experience as General Manager for a James Beard-nominated chef, Taylor crafts unforgettable dining experiences with a dash of chaos and a sprinkle of love.
Originally trained in music, she’s a self-proclaimed “vibe curator,” equally at ease hosting elegant dinner parties, teaching yoga, or savoring a vintage Barolo with her Sheepdog.
As a seasoned event planner for Seattle’s elite, Taylor is passionate about designing nostalgic menus that tell her clients' stories. Now back in Nevada County, she’s thrilled to bring her expertise to Northern California, infusing each Water + Air event with flavor, creativity, and laughter alongside her husband, Blake. Favorite indulgences? Red wine, anchovy pasta, and unforgettable company. Let Water + Air start planning your best event yet!
Blake
Blake’s hospitality journey began at 19, moving from reservations and room service to the intense world of the kitchen, where he discovered his passion for cooking.
After training in culinary programs and becoming a sous chef with Hillstone, he honed his craft in fast-paced kitchens, learning the value of precision and care in every dish.
Blake treasures personal interactions, bringing warmth and creativity to each gathering, and he’s always ready to create memorable meals. A nature enthusiast and animal lover, he finds his purpose in nourishing people with empathy and flavor, whether crafting a comforting sandwich, soufflé, or something sizzling from the grill—usually with a good tequila by his side. Now, alongside his wife, he’s thrilled to bring this dedication to each Water + Air event.
His path has taken him through Denver, New Orleans, and Seattle, where he’s worked nearly every restaurant role and built connections that have shaped both his culinary style and outlook on life.
