Travis Myers Board Member

Chef Travis Myers is a good ‘ol boy from Davidson County with strong southern roots. He has traveled widely, but also takes pride in the traditions that were once part of everyday life in the rural Piedmont.

His goal is to preserve and keep those traditions from being forgotten. His passion for locally sourced food and the influences gained through travel have fused into an elevated southern cuisine.

Born a triplet, Travis grew up with a stubborn palate. Even though his mother often introduced him to local ingredients, it wasn’t until his teenage years that he found peace in the kitchen while peering over his MeMe’s shoulders – where he learned her southern “by feel” cooking style. When not by her side, he could be found smoking pork shoulders over hickory coals with friends.

These moments sparked a lifelong passion for cooking and creating.

Myers embraced his passion when he enrolled in The Culinary Institute of America. On his externship he worked for Charlotte’s pioneer farm-to-table Chef Tim Groody from Sonoma’s Bistro, who Myers considers to be one of his biggest influences. Fresh out of CIA, he took the reins of River Birch Lodge in Winston Salem, NC. While defining his position within the community, his cooking style never veered far from the lessons taught to him by his MeMe.

In late 2015 Myers left the Lodge to operate and reinvent Willow’s Bistro, located in the heart of downtown. In an effort to forge stronger bonds with local farmers, he bridged the gap between Winston-Salem and neighboring Greensboro culinarians and has developed a micro culinary community located in what he has dubbed as #SOB40. [South of Business 40].

As a member of Triad Local First, he led a team of Winston-Salem and Greensboro chefs for the grand 2016 Community Table. He lives for seed saving, all things pork, especially traditional pit cooked barbecue, and is a firm believer in nose-to-tail eating. Myers loves biscuits, collards, a good ol’ tomato sandwich and aged rye whisky. When not at Willow’s you can find him in the woods, at a farm, canning, enjoying time with his loving wife, and having adventures with his son and daughter.


Executive Chef
Willow's Bistro