Celebrating Innovation in the Southwest: Chef Travis Peters
Tucson. Known for the picturesque mountains framing the town, its wild west heritage, and now – as the home of rising star Chef Travis Peters.
Chef Peters is one of three owners of Tucson’s only Southern Fusion Gastropub – The Parish. The Tucson restaurant’s fare and namesake are inspired by the culinary influences of its owners that span from Louisiana to Texas to Arizona, whose goal is to create a sense of community and a gathering place through their cuisine and atmosphere.
Signature dishes include Guedry’s Gumbo with crawfish hushpuppies, Drunken Angel Pasta and the mouthwatering double-boned pork chop marinated in sweet tea. But the restaurant is also known for pushing culinary boundaries, also offering daring options such as pig tails on a plate.
“I love food and flavors and experimenting,” said Chef Peters. “Shamrock Foods worked really hard to get the Gold Canyon Premium Pork Duroc pig tails in. I cook it cold feet, fry it and accent it with Carolina BBQ sauce. We experimented with it at the restaurant, then took to a football watch party to test it out. People took a tentative bite and then devoured them with sauce all over the place.”
Chef Peters has showcased his remarkable skill for combining unique ingredients and flavors in several competitions as well, recently winning Guy’s Grocery Games on The Food Network, winning Iron Chef Tucson in 2017 and winning the Shamrock Foods Fired Up! Chef Challenge.
Chef Peters earned the win at the Fired Up! Chef Challenge in 2017. Celebrity Chef Richard Blais was the emcee of the competition and served as an official judge.
In recounting his Fired Up! Chef Challenge win, Chef Peters said, “I’m a fan of Richard Blais and his innovation, and it was exciting to meet him.”
Chef Peters also shared some of the humor from the Fired Up! Chef Challenge, when Richard Blais jokingly told Chef Peters’ sous chef to sit and be replaced by Chef Peters’ Shamrock Food Sales Representative.
“Within three seconds, my rep Nate Gates was up there and ready to help however he could. My Shamrock Foods team is the reason I do business with Shamrock in the first place,” said Chef Peters.
He continues to do business with Shamrock Foods thanks in part to their commitment to delivering innovative ingredients. “I don’t want people to be bored at my restaurant,” Chef Peters said. “Tucson has embraced my ingenuity and guests let me do what I want on a plate. One of my favorites is bacon popcorn.”
The industry has certainly taken note of Chef Peters incredible ability to combine foods and flavors into dishes that are both daring and delicious, elevating Tucson’s culinary scene and making it an epicenter for innovation in the Southwest.
Chef Peters plans to open a second location in fall 2018. To learn more and make your own plans to visit The Parish to experience Chef Peters’ fare, visit theparishtucson.com
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