Our city has many amazing restaurants, and most can be considered our competition. However, we all agree on the same thought, ‘a rising tide raises all ships.'” “Our city has many amazing restaurants, and most can be considered our competition. We have the same goals regarding staffing, customer service and quality food presented and served in a non-stuffy environment.Īfter I won the North Carolina Restaurant & Lodging Association Chef of the Year in 2018, Ryan and I started working on something that Winston has not had in a long time: A new, hot, attractive, local food, farm-to-table restaurant. Innovation Quarter (iQ): Why did you think a restaurant like Six Hundred would be a good fit for Winton-Salem?Ĭhef Travis: Ryan and I have worked together for a long time. The restaurant is centered around a live-fire grill, a duty to deliver an unparalleled eating experience and the celebration of quality ingredients produced by local hands.Ĭhef Travis shares why he wanted to open a restaurant in the Innovation Quarter, the story behind his pull-apart rolls and the unique restaurant culture of Winston-Salem. He and his business partner, Ryan Oberle, opened Six Hundred Degrees in the Innovation Quarter in early 2022. Today, Chef Travis gets to maintain those values in his own trade. Growing up with parents from agricultural communities naturally instilled certain values in Travis and his sisters: Use local ingredients and respect the hard work that farmers put into their craft. An appreciation for locally grown food is in Chef Travis Myers’ blood.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |