Hailing from rural Southwestern Virginia, Chef Travis Milton spent his childhood in a true Appalachian kitchen, learning the proper method for shucking beans, preserving and canning, and planting gardens—all under the tutelage of his great (and great-great) grandparents behind the counter of their restaurant Village in Castlewood, Virginia. Chef Milton embarked on his dream of a genuine Appalachian restaurant where he opened his first (three!) restaurants in 2017: Miltons at the Western Frontin Saint Paul, Virginia and Shovel & Pick and Simply Grand just minutes away in Bristol, Virginia. Through Chef Milton’s most recent venture at Hickory, Chef Milton has the stage to further explore unique, elevated spins on Applachian cuisine that does not replace original techniques, but adds to the heritage story. Chef Milton pulls in fresh ingredients grown right on the farm at the Inn at Nicewonder to create classic southern-inspired dishes on Hickory’s menu, as well as experiment with more out-of-the-box creations such as Miso Paste made out of Doritos and Cheetos.