Hailing from rural Southwestern Virginia, Travis Milton spent his childhood in a true Appalachian kitchen, learning the proper method for shucking beans, preserving produce through canning, and planting gardens—all under the tutelage of his great (and great-great) grandparents. A reverence for the traditions and heritage of Southern cooking was instilled in Milton from his earliest days spent behind the counter of the Village, a restaurant in Castlewood, Virginia, owned by his great grandparents.
Hickory at Nicewander Farm, opening in late 2018 and early 2019 respectively, will represent both aspects of Milton’s background (“both sides of my brain,” as he puts it) by showcasing a modern take on the comforting foods of his youth, while also serving a more rustic take on those traditions as well.
Outside his restaurants, Milton is at the forefront of the grassroots effort working to preserve the heritage of the Appalachian kitchen. A conversation among fellow Appalachian chefs on a Facebook thread turned into the creation of the Appalachian Food Summit, for which Milton serves on the board of directors.
Milton spends much of his free time traveling to Virginia farms and fostering relationships with purveyors across the state. When not in the kitchen, his favorite place to be is sitting on his front porch, enjoying his whiskey collection and listening to 90’s R&B records.
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