While he described the trip being at times chaotic, fun, or difficult, when he left at the end of the day carrying his daughter who was fast asleep from all the excitement, he realized that at the end of the day, every moment was part of the overall experience and feeling. Myers drew on his memories from going to Disney World in Florida with his family.
Everything is sourced from our backyard.” “We are so grateful that our city is rich in cultural arts. “We are honored to hang Mona King’s art in our home,” Oberle said. From local architects like Stitch Design Shop, which designed their interior, to local artists like Mona King, whose work hangs inside. Much of the essence of Six Hundred Degrees is rooted in the owners’ connection to the North Carolina community. The momentum from winning this title led Myers to start looking for a place to start his own restaurant, he said.Īfter meeting with a broker and being introduced to their new space in the Innovation Quarter along with its landlord, Myers and Oberle felt this was the spot for their new restaurant. He competed in the association’s ‘chef showdown’ with his specialty dish “duck two ways”, which incorporated many of North Carolina’s homegrown ingredients and won him the title. In August of 2018, Myers won the Chef of the Year award from the North Carolina Restaurant and Lodging Association (NCRLA). From there, they moved to Willow’s Bistro where Myers was the chef and Oberle was the general manager. After he graduated from the institute, he returned home to North Carolina and started at the River Birch Lodge, where he met Oberle. I knew what I wanted to do.”Īfter leaving retail, he attended the Culinary Institute of America located in Hyde Park, NY, which is known as the top culinary school in the US. When I went to college, that solidified my goal. “They helped me with core management structures. “It decided who I was going to be as a person,” Myers said. Although he said that some people will “mock” him for his time in retail, he found it to be crucial in his development and work in the restaurant industry later. From there, he had an interesting turn as he spent 15 years working retail for the GAP. Myers got his start in the culinary world at an early age as his first introduction was watching his mother cook traditional southern dishes at home. Some of their dishes fuse Asian flavors with Southern roots, such as spicy cucumbers and Korean-style pork short ribs. Their vision for locally-sourced food can be seen through their menu, as some of their dishes include classic North Carolina shrimp and grits or trout. We are basically blending old with new, so old craftsmanship with new variations and new ideas.” “Everything we cook is like our ancestors did. “My partner and I have just always envisioned this plan of an all wood-grill restaurant,” said Myers, the restaurant’s head chef. Their favorite aspect of the restaurant is its live-fire kitchen, which is fitting, as the restaurant’s name emerged from the fact that 600 degrees Celsius is the temperature at which charcoal is created. Winston-Salem’s Innovation Quarter has its newest addition: an upscale restaurant with a live-fire kitchen and bar.Īfter working for both River Birch Lodge and Willow’s Bistro and planning for three years, Travis Myers and Ryan Oberle opened their restaurant, Six Hundred Degrees, on March 8.
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