Founder · booking now
Portrait
He started The Nomad Cook in 2016 and toured it himself. Of the 1,271 pop-up dinners since, he hosted four out of five as the chef, in 177 cities across five countries, for more than 30,000 guests. Off the stove he was the rest of the company too. He did the marketing, sold the tickets, raised the sponsorships and hired the staff in every city, all while pioneering a new cuisine. Today he cooks a few dates of his own each season and spends the rest getting other chefs on the road.
- CooksFive-course menus that tell a story, built for a shared table
- Record1,271 pop-ups, four in five cooked by him · 177 cities · 37 states, 8 provinces, England, France, the Netherlands
- RanMarketing, ticket sales, sponsorship and hiring for every dinner
- AlsoPublished cookbook · 100+ brand collaborations · wrote a certified culinary course taught nationally
- Books forPrivate tables, corporate dinners, appearances, talks on producing dinners
- RateOn request
Dates
LAS · 12.02 · WEDOff Menu
Chef Travis Petersen
Las Vegas
OmakaseAsk on Instagram →
MIA · 12.06 · SUNOff Menu
Chef Travis Petersen
Miami
OmakaseAsk on Instagram →
MIA · 12.11 · FRIOff Menu
Chef Travis Petersen
Miami
OmakaseAsk on Instagram →
MIA · 12.13 · SUNOn sale
Chef Travis Petersen
Miami
The Highlands · $250Get seats →
Any cityOpen
Private tables and corporate dinners
Quoted per eventBrief →
The cooking
Ten years of one-night menus
A thousand dinners in a thousand borrowed kitchens, and every menu told the same kind of story: where he has been, where the table is tonight, and what the farms and boats around it brought in that week. Five courses, built to be eaten by people who met an hour ago.
- 01Where it started: a dish from the place the chef learned to cook
- 02The road: something picked up in a kitchen or a city along the way
- 03The region: a dish this place is known for, in the chef's hand
- 04The harvest: the main, built on what was picked, caught or raised nearby that week
- 05The last word: a dessert that closes the story
Chef and producer
For ten years he was the whole operation: at the pass most nights, and before that on the phone selling the seats, closing the sponsors and hiring the crew. Before the kitchen he was a sales director. That playbook is what every Nomad Cook chef now travels on.
Chef Petersen at your table
Private tables, corporate dinners, demos and talks on producing dinners, anywhere in North America. Send the city, the date and the headcount; a menu direction and a number come back inside one business day.