Four cheese herb ravoilo, stuffed with truffle infused egg yolk
Travis received his Culinary Arts Degree in San Francisco in 2005. He is passionate about farm to table cooking and works diligently to source the finest local, seasonal and sustainable ingredients. He is most passionate about creating lasting memories through custom dining experiences. His passion for cooking can be seen in his unique ability to balance innovative ideas with principles that stay true to the roots of their region. His favorite cuisines to prepare include Italian and Fusion for their compound and exciting ingredient profiles. Travis has previously worked as a Private Chef in Southern California & Nashville, Tennessee. He now lives in Gilbert, Arizona and services Phoenix, Scottsdale and the surrounding areas and has even traveled out of state for larger functions. He has spent over 15 years in the hospitality industry working in a variety of environments and honing his craft. He now finds the most joy out of cooking in the clients home.
“High end cooking is a very complex process. There are many factors that go into the different stages of a tasting menu. One ingredient can have up to 5 steps to complete and take several days. Presenting the food in front of the guest in their home is an entirely different dining experience. The stakes are much higher. The chef is under a microscope both for the ingenuity of the food but also the chefs ability to maintain a pristine environment. There is not much room for error, and as a result the delivery of the final product is a much more rewarding process.” – Chef Travis