Travis Russell
Volunteer Food CommentatorTravis Russell is the owner and chef of the Public at the Brickyard in Wichita, Kansas. The restaurant prides itself on serving local ingredients and micro-brews to customers in historic Old Town. Russell designed the space, fabricated tables and lighting, and created the restaurant’s food and cocktail menu before it opened in 2012.
Public has won numerous awards and has been featured on national television shows and publications. In 2014, Public was featured on Travel Channel’s BBQ Crawl and Alton Brown later visited the restaurant to blog about the restaurant’s locally sourced menu. The restaurant was featured in Alice Water’s restaurant guidebook “Truth, Love & Clean Cutlery.” Public was also named a top 50 restaurant by MSN.Com and has been featured in numerous publications such as The Chicago Tribune and Beer Advocate.
Chef Russell made the transition from artist to chef in 2012. He received his Bachelors of Fine Art in printmaking from The University of Kansas in 2003 and earned a Masters of Fine Art from Washington University in St. Louis in 2007. Russell spent nine years in St. Louis and acted as an adjunct professor at Washington University, St. Charles Community College and Florissant Valley Community College. While in St. Louis, Russell also founded the mobile screen-printing company “The Curtain Factory.” In five short years, the company landed clients such as Staples, Captain Morgan, 901 Tequila, Boulevard Brewing and the St. Louis Rams.
A recipient of the 2012 Creative Stimulus Grant from The Regional Arts Commission in St. Louis, Russell has exhibited at The Contemporary Art Museum, St. Louis; Mildred Lane Kemper Art Museum, St. Louis; Good Citizen Gallery, St. Louis; Lexington Art League, Lexington; Philip Slein Gallery, St. Louis; DIY gallery, Los Angeles; Louisiana State University School of Art, Baton Rouge; Duane Reed Gallery, St. Louis; and Lump Gallery, Raleigh.
Russell was born in Wichita, Kansas in 1980. He attended North High School and grew up in West Wichita. He currently lives in College Hill with his wife Brooke, their sons Theo and Arlo, and their three dogs Obi, Rosie and Daisy.
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Garlic...it's a kitchen staple and it's available at nearly every grocery store in the country. But this unassuming bulb is much more complex than you might think. Chef Travis Russell tells us more in today's Flyover Food. -
This week on “Flyover Food,” chef Travis Russell shares his excitement about attending the upcoming festival held at the Lao Buddhist Associates of Kansas Temple with family and friends. -
Even though Autumn's still a few weeks off, the wheat harvest has pretty much wrapped up. On today's "Flyover Food," Chef Travis Russell tells us about a different kind of grain - and the folks working to grow something with deeper roots. -
We’re entering the dog days of summer and that means harvest season is in full swing. Chef Travis Russell explores one of the best spots to get fresh produce in today’s Flyover Food. -
This week on “Flyover Food,” Chef Travis Russell is up with the sun and headed to one of the city's most vibrant Saturday traditions: the Old Town Farm and Art Market. He's on a mission to find out what's fresh, what's local, and what's growing around town. -
Grilling is a Fourth of July tradition, whether it’s simple hot dogs and burgers or something more exotic. Today on Flyover Food, Chef Travis Russell shares a recipe that can get the whole family involved. -
Street food has come a long way since the early days of the food court at Riverfest. You can now sample amazing culinary diversity several times a year, thanks to organizations like Festive ICT. Chef Travis Russell tells us more on today's “Flyover Food.” -
Chef Travis Russell recently attended a conference for regional growers. As he tells us on today's "Flyover Food," the focus was on land conservation. -
A new Wichita institution has reached an important milestone. Chef Travis Russell tells us more on today's Flyover Food. -
Chef Travis Russell recently went on vacation to Mexico and, like any foodie, sampled as many dishes as possible. As for his favorite... we find out on today's Flyover Food.
