On The Pass 135. Hot Spot: Travis Swikard of Callie + Fleurette
Chef Travis Swikard has become one of the most influential voices shaping the future of West Coast dining. After years cooking at the highest levels in New York, Travis returned home to San Diego to create Callie, a restaurant that has redefined Southern California cuisine and captured national attention. Now, he's preparing to open Fleurette, his most intimate and personal restaurant yet — a project rooted in craft, memory, and a deep sense of place.
In this conversation, Travis opens up about the moments that shaped him: the early lessons that forged his discipline, the risk of walking away from a dream job, the grief and setbacks that humbled him, and the clarity that came from rebuilding with purpose. We explore how he leads, how he cultivates culture inside the kitchen, how he thinks about flavor and storytelling, and why he believes San Diego is entering its most exciting culinary chapter yet.
In this episode, we discuss: • The rise of Callie and Travis' return to San Diego • Why Fleurette represents a new creative frontier • Leadership, culture-building, and empowering young cooks • Turning loss into fuel and rebuilding with intention • What defines San Diego's food identity — and where it's going • The responsibility chefs carry in shaping community
Whether you're a chef, entrepreneur, hospitality leader, or someone who simply loves food and meaningful storytelling, this episode offers a rare look into the heart and mind of a chef leading with vision.
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