Chef Travis Pye
Chef Travis Pye, RSE
Chef, Operations Director, Co-Owner
‘Learn how to cook, try new recipes, learn from your mistakes, be fearless, and above all, have fun!’
‘I enjoy the finer things in life; old wine, stinky cheese, good music, and friendship’
‘Passionate about unleashing peoples full potential – In it for something bigger than just me.’
Experience: Executive Chef Red Robin Restaurants, NRO Chef Red Robin Restaurants, Chef Joey Restaurants, Introduced the Joey Restaurant Brand to Ottawa, ON. Executive Chef Prestige Hotels, Chef du Cuisine Cove Lakeside Resort, Executive Chef/Food & Beverage Director Elk Ridge Resort.
Accomplishments: Red Seal Certification, Opened 8 Restaurants across Canada, Gold Metal Plates, Chefs in the Classroom, Survived 3 years in Northern Saskatchewan.
Chef at Lakehouse Kitchen since: 2022 (Since Opening) Lakehouse Manager since 2019
Favourite Class to teach: Risotto
Training/education: Cordon Bleu Culinary Institute, Saskatchewan Polytechnic
Cooking Since: 2004
Favourite Childhood Food Experience: Sitting around the dinner table with my family. Coming from a big family, meals were always very simple. I have come to love and appreciate simple, comfort foods. Family Favorites: Hamburger Soup, Goulash, Baked Salmon, Spaghetti, and Mushroom Soup over meatballs and mashed potatoes.
What made you want to become a chef? I fell in love with the comradery and family atmosphere a kitchen provided. I felt a part of something.
What is your signature dish? Seared Scallops, Crusty Bread, Pea Puree, Thick Cut Bacon.
What are the 5 ingredients your cant live without? Garlic, Butter, Salt, Fresh Thyme, Parmesan Cheese.
What do you love about cooking? Simply putting a smile on someone’s face through food.
When you're creating a new recipe, what influences and inspires you? Seasonal and regional ingredients. A perfect balance of savory, sweet, salty, texture, colour, acidity, freshness and richness.
What advice would you give a new cook? Put your ego aside, listen, learn, ask questions, and work your butt off.
What are you doing when you’re not cooking? Spending time with family and friends, exploring the great outdoors, eating my way through new and familiar cities, relaxing and having fun.
Describe your perfect evening? A beautiful dinner out with great food, wine, a view and my hunny Brittany.
If you had friends in from out of town, where would you take them to eat? A beautiful winery restaurant with a view. Quails Gate, 50th Parallel, something like that.
Where are you from? Born in London, Ontario but lucky to be raised in the beautiful Okanagan.
What was your favorite vacation? New Orleans, Chicago, Victoria.
What are your hobbies? Sports and outdoors, eating and drinking, puzzles and games.
What is your favorite sports team? Vancouver Canucks, Saskatchewan Rough Riders, Toronto Blue Jays
If you could have dinner with one person, who would it be? Anthony Bourdain
What are your guilty pleasures? Sugary Cereal, McDonald’s Double Cheeseburgers
Who is your favorite celebrity chef? Anthony Bourdain or Guy Fieri J
What 5 tools should every new cook have in the kitchen? Chef Knife, Fish Spatula, Thermometer, Off-Set Spatula, Cast Iron Pan
What resources would you suggest for Lakehouse Kitchens clients? Lakehouse Kitchens Cooking Classes! Professional Cooking by Wayne Gisslin. Masterclass.
List three of your favourite tips or techniques you use in the kitchen? Taste your food throughout the entire process. Rest your meat! Cook from the heart, be intuitive, adapt, and cook what you know tastes good.
Favourite Lakehouse Tool? Le Creuset 5.3L French Oven. Everyone needs one of these.