HOUSTON – The Chef of the Month for September is Travis Lenig of Liberty Kitchen.
Outgoing, enthusiastic, energetic and passionate about his food and his restaurant, Chef Travis Lenig makes it a habit (when his kitchen is not slammed!) to take time every day to greet his regulars, welcome newcomers and offer suggestions to all, whether it’s the best choices from his daily specials or simply to introduce himself to first time guests, or share a little gossip about what’s happening around the Heights neighborhood that he loves. He’s a skilled multi-tasker, who is highly organized, often arriving at Liberty Kitchen around 8 a.m., so that by the time the first guests arrive – the food and service is ready.
Producing great food and great service every day is this chef’s mantra and he is relentless in encouraging his team at Liberty to achieve these goals. His philosophy is that the invisible but essential ingredient for making a good restaurant great, is ensuring that each guest feels welcome upon arrival and leaves feeling even better. He readily admits he inherited his love of food and passion for providing flawless hospitality directly from his mother, who ran a catering company when he was growing up, and who encouraged his involvement from the time he was just 13.
Realizing that his graduation from culinary school was just the beginning of his education, Chef Travis sought out positions in the kitchens of some of the most popular restaurants in Houston, his favorites, with chefs who encouraged his creative spirit, included Rainbow Lodge and Bistro Moderne. The opportunity to join the culinary team at the Sorrel River Ranch Resort in Moab, Utah, the state’s only Four Diamond property, as Executive Sous Chef, offered him an opportunity to soak up knowledge from a team of chefs from all over the US and Europe, this experience played an integral part in the chef he is today.
An invitation from fellow Houstonian and Iron Chef Alum, Charles Clark to join Ibiza Food and Wine Bar, as executive sous chef, was the siren song the homesick-for-Houston native couldn’t ignore. An opportunity to be involved with the award-winning and highly acclaimed team at Mark’s American Cuisine, supporting Chef Mark Cox as sous, became a hot spot on his resume and cemented his place within the tight band of Houston’s culinary names to watch.
It was always a dream and a goal to run his own kitchen and when co-owner and executive chef, Lance Fegen, approached him to take the lead at the soon to be opened Liberty Kitchen, he recalls he didn’t even hesitate, the answer was a resounding yes!
Check out a recipe from Lenig, the Liberty Kitchen Garden Oaks Salmon Poke, here.