Andrew Taylor And Mike Wiley Biography

Andrew Taylor and Mike Wiley operate three restaurants in Portland—Hugo’s, Eventide Oyster Co., and The Honey Paw. All three focus on fresh and local food. Hugo’s, which is where Wiley and Taylor met in 2010 when they were both chefs, is the incubator for all three restaurants. “At Hugo’s, we are methodical and technique-driven. Chefs are encouraged to utilize the highest-level of ingredients available from a tight-knit network of local purveyors, allowing Hugo’s to constantly evolve,” Wiley says. “We then use a lot of that creative technique we developed at Hugo’s at both Eventide Oyster Co. and The Honey Paw.”

Sharing a kitchen encourages chefs across the three properties to collaborate and exchange ideas. Still, each restaurant has its own niche. Eventide Oyster Co. focuses, as its name implies, on the freshest seafood available pulled from nearby Casco Bay and the greater Gulf of Maine. The Honey Paw, the newest of the restaurants, explores international flavors. “We wanted to experiment with the culinary cultures of Southeast Asia, China, and beyond,” he says of The Honey Paw. “We really wanted to serve comfort food—heaping portions of noodles, umami-laden rice bowls, large-format Korean Fried Chicken. The food at The Honey Paw is supposed to be fun, but prepared with the same skill and attention to ingredients as both Hugo’s and Eventide Oyster Co.”

Wiley says he and Taylor focus on using the best ingredients possible while presenting them in a thoughtful way throughout all three of their restaurants. “No matter what type of food, the local ingredients are what shine through,” he says. Growing up, Taylor spent time scavenging for wild oysters and mussels while vacationing on Cape Cod. “I’ve always had a passion for seafood and local ingredients,” he says. Not surprisingly, then, his favorite dish to make is Eventide’s Fish Sandwich. “It’s our take on the Filet-O-Fish,” he says. “It hits all the right comfort food notes, but it’s infinitely more complex.”

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