Chef Taylor Trumbetti's journey from a bustling Italian-American kitchen in New Jersey to the helm of one of Wilmington’s finest steakhouses is a story rooted in passion, family, and the love of food. Growing up, the kitchen was his playground—a place where he learned the subtle art of cooking from his grandmother and mother, absorbing their secrets and techniques passed down through generations. These formative experiences ignited a lifelong passion for hospitality, and after years of cooking side-by-side with family, Taylor’s culinary dreams took him to New York City, where he attended culinary school and immersed himself in the vibrant food scene.
His career unfolded across the boroughs of New York, where he worked with some of the best teams and learned under incredible chef mentors. But it was in the summer of 2023, when he moved to Wilmington, that an unexpected connection led to a life-changing opportunity. After meeting with the Giorgios Group and bonding over shared values, Taylor was called in for an interview to take on the role of head chef at G-Prime Steak & Cellar. What started as a conversation turned into an exciting new chapter, and now Chef Taylor leads the kitchen with pride, serving up classic steakhouse dishes alongside his signature pasta creations—a secret he’s still keeping under wraps.
What makes G-PRIME unique for you as a chef?
We have two gigantic broilers that can really make a beautiful mark and a unique smokiness to our steaks. With that being said, we have great relationships to obtain beautiful Wagyu from around the world, right now we have 3 different offerings that are not found at any other restaurant.
Describe the food you like to cook?
Straight forward with thoughtfulness and care into the pleasant details each ingredient has to offer.
What motivates and inspires you as a chef?
Cliché, but everything. Motivation comes from the prep cooks or farmers up early in the morning who support us later on in the day, or the delivery drivers knowing what quality of vegetables we require before taking them off the truck. Making everyone who supported me proud of what I’m chasing. The constant battle of pushing myself and bettering my skills to obtain more knowledge. Inspiration comes from many angles, the memories of cooking with my family, Chefs who continually push themselves, and sparking an interest of a young cook looking to become a Chef.
What might diners not know about you?
I used to be an Elementary School Teacher.
Most loved dish on the menu?
The domestic Wagyu Flat-Iron from Georgia; our whole kitchen loves this steak. My favorite composed dish would be our handmade egg yolk Fettucine, which has Guanciale (cured pork jowl), local clams and a Nori breadcrumb that mimics the ocean’s essence.
What’s your favorite local product and how do you use it on the G-PRIME menu?
Whatever is in season. Currently, we are using some beautiful Delicata Squash that is cross utilized on our menu in a few different ways. The squash accompanies our scallop dish and our winter burrata set. Its bright, sweet, very eye capturing and delicious. We roast it skin on, for its beauty and health benefits.
Favorite foodie city?
New York City
Your comfort food?
My mother’s eggplant parmesan. Waking up early in the morning when I was a child, to the smell of onion and garlic I would sneak down to the kitchen and steal freshly fried discs of eggplant finished with a pinch of parmesan, which will forever be one of my best memories.
Describe the best meal you’ve ever eaten.
I was working at The Elm in Williamsburg, Brooklyn. During the shift of my stage I was asked to go to the basement and wait for Chef. Chef brought out a duck breast, beautifully plated, with a sweet bordelaise, and then he pulled out a huge Italian Winter truffle and shaved so much on my plate I couldn’t see the Duck any longer. I polished that off standing between a walk-in and ice bin. Best. Meal. Ever.
3 Songs on your current playlist?
One important piece of advice you have for home cooks.
Read and follow the recipe. Do it again, add your twist, do it again, get as close to perfection as you can. If you have a chef friend, ask them questions about food; we have such knowledge for working out recipes, and lots of them have come from our failures. Learn from us!
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