Travis Swikard

The Climb

Training at New England Culinary Institute led into a line of kitchen posts that moved from San Diego to England and then through New York’s Boulud group. At Kemo Sabe in San Diego, Auberge du Lac in England, Café Boulud in New York City, and Boulud Sud in New York City, Travis Swikard moved from team member and line work into Executive Sous Chef and then Executive Chef. The Boulud years also carried him into management, with a later role as Culinary Director at Boulud group restaurants in New York City. That sequence shows the usual ladder in serious kitchens: line work, leadership on the pass, then oversight across multiple rooms.

Today

Since 2021, the chef-owner role at Callie has been the clearest expression of Travis Swikard’s work. In San Diego, his name is tied directly to the restaurant now most associated with his cooking.

Signature

The signature dishes associated with Travis Swikard point to a kitchen that works across pasta, seafood, and composed plates. Caramelle stuffed pasta, Corn & Prosciutto Cappelletti, grilled local black cod, and Calamari Torta with avocado sit in that register.

In Their Words “My name is Travis Swikard. I'm the chef owner of Callie Restaurant here in San Diego, California.”

Recognition

Travis Swikard has received Wine Spectator — Best of Award of Excellence. Best of Award of Excellence is the honor listed under Travis Swikard’s name.