Travis Swikard discusses his hit San Diego restaurant Callie and his return home to California after years in the NYC fine dining world.
It's been nearly 2 years since Travis Swikard opened his smash success Callie in his hometown of San Diego, California. Prior to returning to his native state, he spent several years in New York City, several of them as chef of Daniel Boulud's Boulud Sud. Andrew and Travis have been pals for some time, so when he was in NYC in December, Travis paid a visit to Andrew's Brooklyn home to talk about what he's learned as a relatively new restaurant owner, finding his own style after years in the world of fine dining, and his advice to young cooks and aspiring chefs.
Andrew’s next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.
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