Meet Chef Travis!

There’s fresh flavor and new energy in the kitchen at Topnotch, and it’s all thanks to Chef Travis Elmore. He didn’t always plan to be a chef, but one college culinary class flipped the script, and he’s been chasing flavor ever since. With experience in Michelin-starred kitchens and a past life as the owner of four restaurants, Chef Travis brings passion, precision, and a whole lot of heart to every dish. From finding the freshest ingredients to mentoring his team, he’s all about creativity, connection, and from-scratch cooking done right. Get to know the chef behind the new menu in this quick Q&A!

What made you want to be a chef?

Growing up, my brother and I prepared all of our family meals, but it was never my dream job or anything. I thought I wanted to be a teacher or a doctor, but I took one culinary class for the credit in college and it just felt right. Cooking like that felt natural and easy, so I attended the New England Culinary Institute shortly after that.

What is your food philosophy?

Cook with passion, or not at all. One hundred people can have the same ingredients, equipment, and time, and every dish will come out different. It’s easy to tell who puts their heart into their work. I also put a lot of emphasis on using fresh ingredients that are sourced locally and responsibly.
 

Who or what inspires you?

My grandmother. She recently passed away, but we used to talk on the phone all the time about different dishes and recipes. She ground her own wheat, and really turned her life around by adding more whole, natural foods to her diet. My kids are my other source of inspiration and drive. I love making dinner at home with them. Usually at least two out of the four will be arguing over who gets to cook with Dad.

What is your cooking style?

Nouvelle cuisine, but with structure. Our sous chef, Mitch, has a similar background and style, so we worked together to find that structure and create a fresh new menu, incorporating more “from scratch” cooking.

What is your favorite part about being a chef?

Seeing others get excited about cooking. I used to work with a guy who was really just coming to work, but once I made him saucier and gave him a little more responsibility, he was interested. He was cooking, not just working. 

What is your favorite cuisine to cook?

French homestyle - completely from scratch.

What is a utensil or tool you can’t live without?

I don’t think I could live without chopsticks. My college roommate was from China and we cooked dinner for each other all the time. He taught me how versatile chopsticks are in the kitchen. They don’t scratch your pans, they make your scrambled eggs extra fluffy, they work as a whisk, as tongs, really they can do it all. I like to use chopsticks as a reward in the kitchen - if someone in my kitchen has a pair on their jacket, it means they’ve mastered every dish on the menu.

If you could only make one dish for the rest of your life, what would it be?

Seared salmon with onion-bacon brussels sprouts and sweet potato mash. I love the flavors they pull, and it’s a dish that just makes sense.

What would you be doing if you weren’t a chef?

I think I would be a carpenter or woodworker of some sort. It’s been a hobby of mine for a long time. I’m building a birdhouse with my son right now.

It’s rumored that you’re reviving the garden here at Topnotch. What are your plans for it?

I have tons of starter seeds growing: squash, bell peppers, three kinds of tomatoes, cucumbers, a couple of types of sugar peas, green beans, and habanero and serrano peppers.
 

Where and how will we use those veggies?

The sugar peas are going in the front of the garden so that our guests can pick and eat them as they walk by. Everything will be used at the restaurant too, so stay tuned to see what specials I make as everything comes into season.

Some of Chef Travis's starter plants.