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Chef Travis Myers to Head Willow’s Bistro and Bar Culinary Team



By Staff

chef meyers

chef meyers

According to a press release from the restaurant Travis Myers has joined Willow’s Bistro and Bar in downtown Winston-Salem as Chef. Myers, a native of Davidson County, is a graduate of the prestigious Culinary Institute of America in Hyde Park, New York. “Chef Travis is one of the most respected members of the Triad culinary community,” said Will Kingery co-owner of Willow’s, “and we are delighted he is joining our team. He is passionate about food and buying local. Totally committed to quality – creative – and constantly looking for a way to put a different spin on things. That is what we were looking for at Willow’s,” said Kingery. “We want every dining experience with us to be special and exceed expectations. Chef Travis will ensure that.”

Chef Myers echoed Kingery’s comments, saying, “I don’t ever want my kitchen to be boring,”. “In my travels I have learned to appreciate global influences and I enjoy fusing them with amazingly fresh ingredients to surprise and delight diners. The ‘wow’ factor is important to me and is also a part of the Willow’s tradition.”

Since it opened six years ago, Willow’s has emphasized its daily features, especially seafood. “We have fresh seafood coming in here every day – quality product — and it’s my challenge and that of our great staff to be creative in its preparation. We also are constantly looking for and featuring fresh, local produce,” said Chef Myers who is in the process of calling on farmers who are current or potential vendors. “”I also like all things pork,” he added. “I am a firm believer in nose-to-tail eating and look forward to butchering our own pigs.”

Myers started his culinary career with Chef Tim Groody at Fork restaurant in Cornelius. He then came to Winston-Salem and River Birch Lodge on Robinhood Road.

Willow’s Bistro and Bar, South of Business 40 off Liberty Street, is an award-winning restaurant established six years ago by Will Kingery and Norb Cooper. The two still are co-owners and since have opened King’s Crab Shack and Oyster Bar on Fourth Street downtown and Silo on the grounds of Reynolda House, the former R.J. Reynolds estate on Reynolda Road.

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