MEET THE CHEF: Travis Watson of Blackbird at the Hotel Californian in Santa Barbara, California

WRITTEN BY 5 REASONS TO VISIT® EDITORIAL STAFF

PUBLISHED JULY 2022 • 4 min read

5 Reasons to Visit® sat down with Executive Chef Travis Watson of Blackbird at the Hotel Californian in Santa Barbara, California.

Executive Chef Travis Watson of Blackbird

Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy? 

I was born in California, but was raised in Arizona and consider myself a native Arizonan.

Blackbird at the Hotel Californian in Santa Barbara, California

Tell our readers an interesting fact or two about yourself.

I have two degrees, one in Sociology and another in Political Science, from the University of Arizona. I have always been interested in law and considered attending law school after my undergraduate career. However, I started working in the kitchen when I was 14, and my love of all things culinary overcame my plan for anything else.

Tell us about your absolute favorite food and why readers should try it if they haven’t already.

There are so many delicious foods that I call my favorite, it is impossible for me to name only one!

Blackbird at the Hotel Californian in Santa Barbara, California

What are three ingredients that you simply couldn’t live without? 

Three ingredients I couldn’t live without are flake salt, Tellicherry black peppercorns, and a small batch of chardonnay vinegar.

We love the art behind plating. What do you love about designing the perfect dish?

I love the end result when designing dishes, so I typically design them backward. I think of how I want the overall presentation to look and build backward with the ingredients to fit the dish’s design. I love using the presentation of a dish to highlight great ingredients.

Blackbird at the Hotel Californian in Santa Barbara, California

Tell us about one of the most creative dishes you’ve created?

One of my most creative meals was also one of the first dishes that I created in Blackbird. It was a wet and dry-aged prime ribeye. It was presented with hops smoked Stilton blue cheese bread pudding. The combination of flavors really worked well together, and I served it with heirloom carrot variations and roasted onion cups, so the dish presented well too.

Goat Tree at the Hotel Californian in Santa Barbara, California

Share your most recent awards and accreditations with us!

When I first got to Hotel Californian, I was recognized by the Michelin Guide as “L’Assiette Michelin,” which was an incredible experience! Then Covid-19 changed the landscape for everyone, which made me focus on building an incredible team and helping all my chefs reach their professional goals.

What are some of the latest trends you’re seeing in top restaurants across the globe?

There has been a concerted effort to focus on plant-based options on menus around the country. Having one or two unique options on our menus allows everyone to find a favorite and invites many dietary preferences to dine with us. Seasonality and locality have been a trend for several years, but it’s always been a way of life at Hotel Californian.

What’s your favorite cocktail or beverage of choice?

I should have alluded to this on question #2, but I have never consumed an alcoholic beverage. I have taken a sip of something to try it or to pair it with food, but the flavor of alcohol is very off-putting to me.

What do you love about being the Executive Chef of Blackbird in Santa Barbara, California?

I don’t even know where to start! Firstly, I have a fantastic team! My team includes everyone at the hotel, not just my culinary team. Everybody here helps orchestrate the guest experience. The locale is quite literally perfect! The facility itself is stunning! The leadership and ownership team are entirely vested in ensuring we provide the very best of the American Riviera.