Upon graduating from Bates College with a degree in economics in 2003, Chef-owner Andrew Taylor did the only sensible thing: enter the restaurant business. After stints with Thierry Rautereau at Rover’s in Seattle and Ken Oringer at Clio in Boston, Taylor headed north with his wife in 2009 to become the Sous Chef for Rob Evans at Hugo’s. In 2012, Taylor, along with Wiley and Smith, purchased Hugo’s from their mentor while simultaneously opening Eventide Oyster Co. Taylor spends every free moment hunting, fishing, foraging, hiking, camping, and generally enjoying the splendor of Maine with his wife, Rachel, and his three children.
General Manager Arlin Smith earned his bachelor's degree in Culinary Arts and Hospitality Management from The Culinary Institute of America in Hyde Park, New York. After making his mark in the Hudson Valley, he then set his sights on Portland. A tasting menu at Hugo's under Chef Rob Evans prompted the fortuitous move. He was hired soon thereafter and became an owner in 2012. He enjoys being involved in the Portland restaurant scene and hopes one day to meet a nice young lady who will not ask him to be home on Sundays.
Chef-owner Mike Wiley studied literature and creative writing at Colby College and rhetoric at the University of Colorado at Boulder. He worked at various kitchens in Colorado, including the Black Cat in Boulder, before returning to Maine. Hugo’s proved a perfect fit: a kitchen that fosters creativity and enjoys access to the finest ingredients. Mike is tickled to be cooking right here in the thick of it.
Big Tree Hospitality is always looking for talented food and beverage professionals; please get in touch with us at firstname.lastname@example.org