Chef Brandon Travis has over 2700 owner/bosses, at the Fifth Street Brewpub. more than 11 years of food service experience. During that time, he worked in nearly every kitchen station and position, which allowed him to learn how to effectively run a kitchen to provide the highest quality of fare to customers. Chef Brandon specializes in obtaining the highest quality products available and focuses on responsible and sustainable sourcing. He strives to use locally grown and produced products in everything he creates. Chef Brandon attended Sinclair Community College’s culinary arts and hospitality management program. He’s worked at Fifth Street Brewpub since they first introduced their kitchen.
Just last week Chef Brandon introduced a new menu for the brewpub, which includes discounted prices for members and a Monday – Friday, 4 – 6 PM happy hour for all that offers $1 off drafts, and wine as well as all sharing plates, like the smoked salmon dip, Co-op Cheese curds, and the ever popular Henry Chips not have an option to add chicken, pork or braised beef. The entree menu includes a turkey avocado club, the best selling build your own burger, a vegan spinach wrap and 4 salads to choose from. Brunch is served Saturday and Sunday from 10am -2pm with breakfast classics like french toast, steak and eggs and some specialty items like chicken and waffles and the over the top banana foster waffle. See the full menu here.
Chef Brandon took time out from the kitchen to answer our Chef’s 10 ?’s so we could get to know him a little better. We learned he’s a man of few words, preferring to let his food do the talking.
What is your favorite ingredient to cook with? Cilantro
Spatzel Pork – A breaded pork tenderloin fried to perfection served on spatzel dumplings topped with caramelized onions and our housemade beer cheese.
What ingredient do you dread? Tamarind
What’s your favorite dish to make? Risotto
What’s your favorite pig out food? Chinese
What restaurant, other than your own do you like to dine at in the Miami Valley?
Thai 9
weekly specials change frequently, pictured here: tequila lime shrimp tacos
What’s your best advice for home chefs? Practice, practice, practice.
If you could invite any 4 guests to a dinner party who would they be and why?
I would invite Harrison Ford, Carrie Fisher, Mark Hamill, and James Earl Jones to dinner because I’m a Star Wars nerd.
Who do you look up to in the industry and why? I look up to Tom Colicch
Crabby Patty – A ½ pound handcrafted crab cake griddled to perfection served on a toasted brioche bun garnished with lettuce, tomato and a Cajun remoulade.
io, New York restauranteur, who is equal parts business and chef. He has five James Beard Awards under his belt.
What do you do in the Miami Valley on a day off? A day off starts with coffee at the Boston Stoker and a trip to Yellow Springs to hike with the dog and girlfriend.
Share a kitchen disaster, lucky break or other interesting story:
My best kitchen disaster story was when I tipped an entire storage rack over because I’m short and needed to climb it for a dish on the top shelf.
