Boulud Sud’s Executive Chef Travis Swikard on His New Dinner Series, Working with Daniel, and Moving Up the Kitchen Food Chain
At just 30 years of age, Executive Chef Travis Swikard is already a young veteran of the Daniel Boulud empire, having spent five years with the company here in New York City, first at Café Boulud under Executive Chef Gavin Kaysen and now at Boulud Sud, where he was promoted to Executive Chef in the fall. On Monday night, Travis introduced a Voyage Dinner Series through which he’ll present the cuisine of a different Mediterranean country or region one night each month. This week explored Israel and the next three dinners will serve up Greece (Monday, May 12); Sicily (Monday, June 16); and the Côte d’Azur (Monday, July 14). All dinners are at 7pm and the cost is $95 per person, exclusive of tax and gratuity. Tickets are available at events.danielboulud.com.
We sat down with Travis the morning after the Israeli dinner this week to discuss his career, and the series:
TOQUELAND: How did you first get interested in cooking?
SWIKARD: I grew up in between my parents’ houses. I lived with my mom most of the time and my dad every other weekend. My dad was a really good cook. I loved to cook with him and cook for my family. I think I was four years old, five years old and my dad was making a steak Diane in the house and he put the cognac in the pan and almost blew up the house. I looked at him and I said, “I want to be a chef.”
How did you start cooking professionally? …