Chef, Director of Culinary Development
Hailing from rural Southwestern Virginia, Travis Milton learned first-hand at a very young age what tradition and heritage meant in a Southern Kitchen. With the culture of Appalachian food and a blue-collar work ethic, Travis set out to cook once he moved to Richmond in his early teens. He bypassed culinary school for the opportunity to stage and learn from some of his heroes such as Chris Cosentino and Todd Gray.
Milton then got the opportunity to work with his friend and fellow Southwestern Virginian, Jason Alley, as Chef de Cuisine at Richmond mainstay, Comfort. Recently, he left Comfort in order to pursue his dream of a sustainable restaurant based solely on Virginia Heritage ingredients and the foodways of Appalachia, calling it Shovel and Pick. He serves on the Board of Directors for the Virginia Food Heritage Project, and is heavily involved with the Central Appalachian Food Heritage Project, The Clinch River Valley Initiative, and the Appalachian Community Table with fellow Appalachians Ronni Lundy, Lora Smith, and Kendra Bailey Morris.
He works with Cornerstone Hospitality and their partnership Creative Boutique Hotels in developing food and beverage concepts in their boutique hotels in Southwest Virginia.