Travis Swikard is the chef and owner of Callie in San Diego’s East Village and the upcoming Fleurette in La Jolla. A San Diego native and leader in the city's culinary community, his career was shaped by a decade of cooking alongside his mentors Daniel Boulud and Gavin Kaysen. 

Travis’s passion for cooking began at just four years old, inspired by his father, an adventurous home cook, who famously set a pan ablaze with cognac while preparing the family’s favorite dinner, Steak Diane. That spark grew into a lifelong pursuit of the culinary arts, formally beginning in high school when a one-week stage turned into a four-year position—his first experience in a high-end, service-oriented kitchen. 

After graduating from the New England Culinary Institute, Swikard honed his craft abroad with chef Phil Thompson at Auberge du Lac in England, earning a Michelin star, before returning to New York City. There, he trained with chefs Boulud and Kaysen at the Michelin-starred Café Boulud, later helping to open Boulud Sud as Executive Sous Chef and ultimately being named Executive Chef—fulfilling his childhood dream. 

In 2019, after more than a decade in New York, Swikard returned home to San Diego to open Callie, where he blends his love for Mediterranean cuisine with the best ingredients the region has to offer. Celebrated for his “Cuisine du Soleil”—light, bright, and bold California-Mediterranean dishes—Callie has been recognized by the Michelin Guide, Esquire’s Best New Restaurants in America and Robb Report’s 10 Best New Restaurants in America. At Fleurette, Swikard’s menu is inspired by the French-Italian Riviera and the vibrant, sun-kissed flavors of the region. 

Outside the kitchen, Swikard spends time with his family and supports non-profits that fight food insecurity; he regularly works with Feeding San Diego to host events that donate proceeds directly to the organization.

PARTICIPATING EVENTS:

BBQ & Bordeaux Lunch