Stanton Bundy, Executive Chef of Traveler’s Table, was born in San Antonio and raised in Hico, Texas, where he grew up enjoying home-cooked meals prepared by his father, an owner of several local restaurants. At an early age, Chef Stanton started cooking in his father’s steakhouse, before eventually heading east to study Culinary and Restaurant Entrepreneurship at Johnson & Wales University in Providence, Rhode Island. During his time in Providence, he worked at a local, upscale Italian restaurant. Before settling down in Houston, Chef lived in New Orleans and Miami where he worked at Emeril’s Delmonico, Royal Sonesta Hotel on Bourbon Street, Canyon Ranch Hotel & Spa, and The Royal Pig Pub & Kitchen. After almost eight years away from Texas, Chef Stanton moved back to the Bayou City to raise his family and run the kitchen at Traveler’s Table. He attributes his cooking to “a combination of the places I was raised, foods I experienced, and cities that I love.” He has a passion for other cultures and their culinary history, and his goals are centered around his family, the success of Traveler’s Table, and bringing Matthew and Thy’s vision to life!