Director of Culinary
Director of Food Technology
As a native of Southeast Louisiana, Travis Cabler started his restaurant career in 1999 for Al Copeland, working for the Copelands restaurant group. While attending culinary school in New Orleans, he obtained his apprenticeship at the 5-star rated Dakota restaurant in Covington, La. After graduating culinary school, he continued his restaurant career by becoming Executive chef at top rated local restaurants and staying true to Louisiana cuisine before turning his attention to Research and Development. In 2013, he started his R&D career in food manufacturing and since has earned PCQI and BPCS certifications from LSU. In 2021, he was called to Diversified Foods & Seasonings and in less than 2 years has earned his research chef certification from the RCA and promoted to Corporate Chef. Travis strives to please customers with exciting and flavorful products. With 25 years’ experience in the food industry and his understanding of kitchen challenges, he helps customers bring their ideas to the table.