- Travis Herbert is the mind behind Felt Bar & Eatery, which has only been open for two years.
- Herbert’s culinary journey began on a ski lift by convincing the chef at Alta Peruvian Lodge to let Herbert work there.
- Felt’s success, which includes a recent nomination for the James Beard Awards, stems from a collaborative environment.
SALT LAKE CITY — Everything changed for Travis Herbert when he met a chef on a ski lift at Alta.
While on the lift, Herbert, who was a semipro ski racer at the time, convinced the chef at the Alta Peruvian Lodge to allow him to come work for him. That chef trained him on everything he needed to know in the kitchen.
“So skiing during the day, that’s where cooking really fell into place because I could ski during the day and I had a job in the evenings where I always got fed,” Herbert said…