Portrait of Travis Swikard
i. Biography
Travis Swikard has been chef-owner of Callie in San Diego since 2021, a role that keeps the work anchored to the city where his current reputation is built. The title is direct, and so is the scope: the dining room, the menu, and the ownership all sit under his name.
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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.
FAQ
Asked of Travis
What is Travis Swikard's current role?
As of 2026, Travis Swikard is Chef-owner.
Where did Travis Swikard train or study?
Travis Swikard trained at New England Culinary Institute.
What recognition has Travis Swikard received?
Best of Award of Excellence.
The Sunday email
Read about chefs like Travis Swikard in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
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