Chef Travis Taylor

RIVERHOUSE

By age 19, Travis Taylor had already completed a three-year apprenticeship under French chef Nicholas Lango and was running a classical French restaurant in Southern Oregon. Travis continued his culinary education at the best Italian and Japanese restaurants in the area. At age 22, he joined Sunriver Resort’s Crosswater Grill and quickly ascended to Executive Chef. During COVID, Travis found inspiration while working at Rainshadow Organics farm. Now he has started a new chapter as Executive Chef at the The Riverhouse. Travis is drawing from 30 years of cooking experience to up the ante of this year’s Cork & Barrel!