Growing up in the Low Country of South Carolina, Travis Grimes has Southern roots that reach deep. In high school, Grimes’ extracurriculars consisted of working at local restaurants with old time Southern chefs. There, he learned the true essence of Southern cooking while exploring ingredients and flavors from the agrarian South.
Armed with passion and experience, Grimes studied at Johnson & Wales, graduating with a culinary degree in 2000. As an intern, he worked with James Beard-winning “Best Chef Southeast” Louis Osteen at Louis's Restaurant. Next came another pivotal stop in Charleston, where Grimes helped open Cypress Lowcountry Grill on East Bay Street—right next door to McCrady’s. It wasn’t long before Grimes was working for the neighbors, as sous chef for Michael Kramer at McCrady’s in 2003, eventually working alongside Sean Brock, who took over as executive chef in 2006.
Working so long in tandem to create a new kind of Southern cooking, Brock took Grimes along to open his new restaurant, Husk. Alongside Brock, Grimes helps to implement and refine the charcuterie program at both Husk and McCrady’s, all while incorporating indigenous and heirloom products, pork products from Virginia pigs (his pig prowess helped him win Memphis’s Cochon Heritage BBQ in 2013), and sustainable seafood from the nearby Atlantic—recalling his early inspiration and continued motivation in the rural South.