Description

What happens when a classically trained chef who cooked at Michelin-starred restaurants decides the future of cooking isn't fire—it's light?

Today's guest is Travis Rea, Head of Culinary at Brava, the company that's reimagining home cooking with an oven that uses infrared light instead of traditional heat. But Travis's path to revolutionizing kitchen technology wasn't straightforward.

Born and raised in Houston, he grew up watching his mom cook from scratch and fell in love with the transformation of ingredients at just eight years old. That passion led him to ditch a conventional business career for culinary school in San Francisco, where he spent four grueling years cooking at Restaurant Gary Danko—eventually helping the restaurant earn its Michelin star.

But after years of vampire hours and relentless pressure, Travis made a bold pivot back to the business world, spending eight years at Williams-Sonoma developing over 800 food products and collaborating with legendary chefs like Thomas Keller. When he first heard about Brava—a startup claiming they could sear a steak in seven minutes using light bulbs—he thought it was "total nonsense."

Now, eight years later, Travis has helped build a product that's been used over 13 million times, with a digital library of 9,000+ recipes. This is a story about knowing when to pivot, surrounding yourself with people smarter than you, and why the best career moves often require you to embrace being a beginner all over again.

What You'll Learn in This Episode:

• How failing a class became the wake-up call that changed everything – Why Travis's freshman year failure was "one of the best things that happened" to him and taught him the importance of living up to his own potential
• The real cost of following your passion – Why Travis walked away from Michelin-starred kitchens after realizing he loved cooking but couldn't sustain the restaurant lifestyle for 30 years
• How to know when you're ready for a pivot – The signals Travis noticed (and ignored) that revealed he was reading cookbooks while his peers read marketing journals, and what that meant for his career
• Why working for the best matters more than the biggest paycheck – Travis's philosophy on taking lower-paying jobs at elite organizations early in your career and how it compounds over time
• The white belt mentality in action – What it's like to be the only "cook" in a house full of physicists and engineers, and why being the least qualified person in the room might be exactly where you need to be

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