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Meet Travis Strickland of Baltaire

Today we’d like to introduce you to Travis Strickland.

Travis, please share your story with us. How did you get to where you are today?
I’ve been doing this a very long time but it all started when I cooked in my Aunt and Uncle’s bar and grill in Northwest Indiana as a teen. Cooking on a flattop alongside my Uncle was one of the first experiences that I remember enjoying cooking. In my early twenties, I moved from Indiana to Nashville, TN, where I worked as a restaurant server and eventual kitchen manager. I was inspired by the freedom and creativity I saw in the kitchen and decided to invest in my culinary career by taking an educational approach to cooking. I then studied at the Culinary Institute of America. Upon graduating, I returned to Tennessee to work at the legendary Blackberry Farm in Walland, which opened my eyes to a new way of looking at food, in addition to caring for and handling products. At the farm, I was surrounded by serious, passionate cooks and rubbed shoulders with some of the greatest chefs in the world. From there, I went on to work in some of Chicago’s most recognized steakhouses before moving to California in 2015 to debut Baltaire.

Has it been a smooth road?
I don’t think there’s such a thing as a smooth road. I take everything a day at a time, always striving to improve and persevere through any struggles in order to gain a greater level of success.

So, as you know, we’re impressed with Baltaire – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
I am proud of what Baltaire has become without sacrificing our standards and mission that we had set out from the very start. At Baltaire, we have created an upscale dining experience with a menu that spotlights premium meats, seafood, local produce, and tableside preparations.

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