The Culinary Journey Behind the Restaurant
At Taproot, our story doesn’t start with our opening—it begins years earlier, in bustling kitchens around the globe, where Chef Jeff sharpened his skills, honed his philosophy, and discovered a love for Southeast Asian cuisine that would inspire much of our menu today.
From Culinary School to Southeast Asia
Chef Jeff’s passion for food was evident from the beginning. His formative years in culinary school in New York marked the start of a journey that would take him far beyond the classroom. “I started overseas as soon as I graduated culinary school,” he explained. His career path quickly took an unconventional route, leading him to Singapore, a cultural and culinary melting pot.
Singapore offered Jeff a unique opportunity to immerse himself in Southeast Asian cooking. “I did a two-week crash course and worked at the Singapore Marriott for five and a half months,” he recalled. One of Jeff’s most memorable experiences was working in a 500-seat restaurant where orders came in multiple languages. “Tickets would come in, and they’d be in Thai, then translated into Malay,” he said. “Nothing was in English. I didn’t learn the language, but I learned how to understand what the tickets were.” This kind of hands-on learning, in a high-pressure, multicultural kitchen, laid the groundwork for his approach to problem-solving and teamwork.
His time in Singapore wasn’t limited to the professional kitchen. During his days off, Jeff sought out authentic food experiences in Thailand. “I used to go to Thailand as often as I could,” he said. These trips weren’t vacations—they were culinary pilgrimages. Jeff worked in family-run restaurants in Chiang Mai, observing traditional techniques and soaking in the culture. “They’d never let me cook—Falang can’t cook—but they’d let me cut stuff and watch,” he joked. While these weekends may have seemed small, they were foundational in shaping his appreciation for authentic, heartfelt cooking.
Managing Kitchens Across Cultures
After returning briefly to the U.S., Jeff’s career took him to the Caribbean, where he shifted from hands-on cooking to managing restaurants. His time in Turks and Caicos was pivotal, not just for his career but for his personal growth. “At one point, I was overseeing about seven different restaurants,” he shared. This role required Jeff to master the art of managing diverse teams and navigating cultural nuances. “We had 34 different nationalities in the company,” he explained. “You get to see different cultures, and that was awesome.”
When family circumstances called him back to the U.S., Jeff brought with him a wealth of knowledge and a readiness to create something of his own.
Building Taproot: A Risk Worth Taking
The decision to open Taproot wasn’t made lightly. The concept was inspired by a shared philosophy on hospitality. “We always wanted to be a neighborhood place,” Jeff said. “You could come in for a burger and a beer or a really beautiful meal.” This balance of accessibility and refinement is at the heart of Taproot’s success.
Stephanie, the general manager, has experience managing events at a country club, which complement Jeff’s culinary expertise. Her understanding of what makes a dining experience memorable helped shape Taproot into a space that feels both special and comfortable. “I wanted something different,” Stephanie shared. Together, they created a restaurant that bridges the gap between fine dining and everyday comfort.
A Culinary Experience in Norwalk
Today, Taproot is a reflection of everything Jeff and Stephanie have learned throughout their careers. It’s a place where global flavors meet local ingredients, where hospitality is personal, and where every dish is a story. Their journey—spanning continents and cuisines—has shaped Taproot into more than just a dining destination. It’s a testament to resilience, creativity, and unwavering commitment to their craft.