Taylor Neary is the chef and owner of Restaurant Holmes and Holmes Slice, both located in Alpharetta. Holmes is Chef Neary’s brick and mortar concept that boasts local eclectic American food and cocktails. Holmes Slice is their pizzeria, located in the market hall of Halcyon. Neary is a Roswell native, Auburn alum, and a Le Cordon Bleu graduate. He lives with his wife Adrian and his three children, Veikko, Theo, and Otto, and two dogs, Robi and Birdie.
We caught up with Chef Neary on a day off in his home kitchen!
ACL: How often do you cook at home and who is the around the table with you?
TN: All three boys! Veikko (7), Theo (6), and Otto (3) and my lovely wife. I try to cook at least once a week. Sometimes more, depending on work.
ACL: What are your go-to dinners?
TN: We really love to do a kitchen sink Asian style noodle. I use all the veggies and protein that we have chilling in the fridge/freezer. I have a plethora of home made sauces and oils that I keep on hand to spice up a quick and yummy dinner for the fam.
Breakfast is big at our house! I love to use our flat top for pancakes, eggs, and bacon. Super simple but loved by all!
ACL: Your restaurant kitchens are temples to your craft! Tell us about your home kitchen.
TN: I use a Wolf range with gas burners and a cast iron flat top. It has a dual convection oven. I typically cook in cast iron, but if not I use All-Clad and Hestan cookware.
