On The Line: Travis Flood of Landmark, Part Two
|Photo by Liz Monroy|
Immediately after our interview, Travis would start a tasting with a potential sous chef. Their staff holiday party was the other day, and his wife and twin daughters were sick at home. Oh, and they just changed the menu. To say it was a hectic time would be an understatement. We're simply pleased he didn't accept a position at a certain eatery that just opened.
Read our interview with Travis Flood of Landmark, Part One.
And now, on to Part Two . . . .
When you're not in the kitchen cooking, what are you doing?
Taking care of my 3-month-old twins. Or, hopefully soon, be back out on my kayak fishing for yellowtail or white seabass.
Who created the dishware and artwork?
The dishware comes from a local potter named Kevin Meyers. It's a pleasure to work with such a talented craftsman. And the owner's father, Dennis Jenkins, is a designer and artist who did a great job with bringing everything together to create our concept.
Last song playing on your radio:
NPR or something from a random station. I drive an hour each way to work, so I try and get phone calls done first.
Where did you grow up?
I'm a product of California in general. I was born and raised in San Diego, spent some years in the Inland Empire, but living in San Francisco for 10 years has given me some great culinary and life-changing memories.
Tell us about your tattoos.
To me, they tell stories and remind me of memories. To others, they are funny, cool, "neat". A friend of mine said it best, "I don't have tattoos because I'm a chef, and tattoos don't make me a chef." They're a part of my life.
Hardest lesson you've learned:
Not pouring clarified butter into too hot of a pan. (I) cleared the whole restaurant and hotel out due to the smoke alarms going off.
What's your favorite childhood memory?
Fishing with Pops.
Are you superstitious?
Not so much, but when I played a lot of poker a few years back, I would only wear certain socks, hats or hoodies. Oh yeah, I don't bring bananas fishing.
What were you up to five years ago?
I was the executive chef at Mooses in San Francisco; working my tail off, and enjoying living in such a culinary mecca.
Last book read or movie watched:
Whole Beast Butchery by Ryann Far. Last movie I watched was Jiro Dreams of Sushi. Both were inspiring.
Last thing you looked up:
Either fishing reports or a churro recipe.
Do you have any skills that are not food-related?
Pretty good at fishing and riding a snowboard. But I'm putting my skills to the test raising twin girls.
What would you be doing if you weren't in this business?
I always said that if I didn't grow up to be a chef I would build race trucks or be a cop. But I have always loved the coast and biology, so something to do with the fisheries or Sea World.
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