Born in Spartanburg, SC Travers Horton has come a long way. He earned his chops with more than a decade in the up-and-coming food scene in Charleston, SC mentored by Chef Frank Lee of SNOB, among others. During this time, Travers developed a passion for real southern barbecue while honing his skill and creativity in high-end cuisine. He is a true southern boy with graciousness, hospitality, and BBQ to match. At the same time he's a fisherman and an avid traveler, with a high level of skill and technique rivaling well-known chefs. Travers has a charismatic and laid back personality that draws you in. He genuinely wants you to have the best experience possible. When Travers is around, you'll always have a refreshment in your hand, a smile on your face, and a satisfaction in your soul.
In the Kitchen and the Galley
Kitchen - Travers has worked at high-volume, fine-dining establishments in Charleston, SC for more than a decade. He worked his way up from the line to head chef where he ran the kitchen, managed the staff, and ordered the food to ensure a consistently excellent experience for guests.
Galley - Travers worked as a live-aboard chef for a DNR research vessel where he planned, sourced ingredients, and prepared daily meals for 10+ crew members for weeks at a time. Needless to say, sea sickness is not in his vocabulary.
Catering and Events
Weddings - Travers has worked in professional kitchens and on his own to cater weddings, celebrations, and special events.
Local Events - Travers routinely participates in events including The Charleston Food and Wine Festival, Lowcountry Local First's Annual Chef's Potluck, Smoke on the Harbor BBQ Competition, Feed the Need, and the March of Dimes Signature Chefs Auction, among others.
The Rig - Travers owns a custom-made BBQ rig with the tools to cater any size event.
Private Chef - Travers works directly with you to create a unique dining experience inside your home or rental property and within your desired budget.
Cooking Instruction - Travers will come to you with all the ingredients, tools, and expertise required for you to make a gourmet meal at the location of your choice.
Awards and Recognition
Awards - In 2014, Travers won grand prize in chicken wings at the annual and highly-competitive Smoke on the Harbor BBQ competition.
Testimonials - coming soon!
Expertise and Style
No Shortcuts: Travers doesn't even own a microwave! His food is crafted the old-fashioned way with patience and planning to ensure that you receive the best ingredients and the tastiest end result. That means he butchers the meat, pulls the mozzarella, grinds the sausage, makes the pasta, and bakes the bread to craft unique and delicious dishes.
Dietary Restrictions: Travers has extensive experience cooking 100% dairy-free, gluten-free, vegan, and vegetarian.
BBQ - Travers is passionate about true southern BBQ. He cooks it low and slow on his custom-made rig and doesn't rely on sauces to bring out the flavor of his brisket, pulled pork, or chicken.
Sourcing Ingredients: Travers married a gourmet food rep, so he has access to ingredients that other chefs and caterers are unable to source in small quantities. He also forages mushrooms and maintains close relationships with local fisherman, vendors, and farms.