Faces of Upper Crust – Travis Stokes
In our “Faces of Upper Crust” series, we’re introducing you to the chefs who bring passion and skill to chapter houses nationwide. Today, meet Travis Stokes, Campus Chef at The University of Mississippi.
Travis Stokes didn’t choose culinary work for practical reasons. He chose it because of a genuine passion for food and ingredients—the kind of motivation that sustains a career through long hours and demanding service.
After graduating from culinary school in Pittsburgh in 2006, Travis trained under a French chef at a historic hotel, learning the foundations that would shape his approach to cooking.
“I learned a lot of valuable lessons in large-scale menu production and catering events,” Travis recalls. “Since that time, I have mastered many more skills and think of myself as a walking recipe book.”
That combination—classical French training applied to the practical demands of feeding communities—prepared him perfectly for his current role serving students at Ole Miss.
Ask Travis about his favorite cuisine to prepare, and you’ll hear about French techniques. But you’ll also hear genuine appreciation for Southern food—the cuisine of the region where he now works.
His ideal meal reflects both influences: chopped sirloin steaks in rich Merlot gravy, cream potatoes, honey-glazed carrots, and white house rolls.
This ability to honor classical training while adapting to regional preferences and student tastes represents what we value in Upper Crust chefs: respect for the craft combined with practical understanding of who you’re actually feeding.
Why the Work Matters
What keeps Travis energized after years in the industry? The diversity of the work and the opportunity for continued growth.
“No two houses are the same,” he explains. “The energy around the houses and the campus is great to be around. I love what I do and can’t imagine doing anything else with my life.”
Professional Growth Through Diversity
Travis values the professional development opportunities Upper Crust provides. Working across different chapter houses, with varied student populations and preferences, continuously challenges him to expand his skills rather than falling into repetitive patterns.
We want team members who see every chapter as an opportunity to refine their skills, not just another location to serve. Travis represents that mindset—someone who’s been in the industry for years but still approaches the work with curiosity and commitment to improvement.
The People Who Make It Happen
Great food service depends on people like Travis—chefs with formal training who apply that knowledge to the practical work of feeding communities, professionals who find genuine satisfaction in daily service rather than seeking spotlight moments, individuals who understand that energy and passion matter as much as technical skill.
We show up. With chefs who genuinely love the work.