Chef Travis Swikard fell for the flavors of Greece, Spain, Italy, Morocco, the Middle East, and every place along the Mediterranean coastline during his time cooking at iconic French chef Daniel Boulud’s NYC restaurant, Boulud Sud. At Callie he brings the diversity of Mediterranean cuisines together with the ingredients and terroir of the greater San Diego region, his hometown.
Callie is greek for ‘the most beautiful.’
Callie puts the farmers, fisherman, and ingredients of the greater San Diego region at the forefront, and blends them with a Mediterranean palette. At Callie, the two come together to create light, bright, and bold flavors. Cuisine du soleil.
Space design • STUDIO UNLTD
Branding • Folklor
TRAVIS SWIKARD • CHEF/OWNER
San Diego native Travis Swikard’s professional journey officially took off in high school when a one week stage under Chef Deborah Scott turned into a four year job and his first high-end, service-oriented restaurant experience. Prior to his New York City endeavors, Travis enrolled in the New England Culinary Institute (NECI) and upon completion headed to England to join the team at Chef Phil Thompson’s renowned Auberge du Lac.
In 2008 Travis returned to the States and moved to New York City to begin his journey alongside Daniel Boulud at the Michelin-starred Café Boulud. Travis subsequently was named Executive Chef of Boulud Sud where his childhood aspiration fully became a reality.
In 2019, after more than a decade in NYC, Swikard made the decision to move home to San Diego to open his first solo restaurant Callie. Callie was recognized in 2022 by Esquire and Rob Report as being one of the best new restaurants in America and received a Bib Gourmand and Plate by the Michelin Guide.
ANN SIM • HOSPITALITY LEADER
A native of Southern California, Ann Sim was raised in a family rooted in hospitality—her parents owned and operated several small restaurants across Los Angeles and Orange County. After earning a B.A. in Art History, Ann moved to New York City with aspirations in the art world, but soon found her true calling in hospitality, working in some of the city’s top fine dining establishments.
Ann’s culinary career took off within Daniel Boulud’s acclaimed restaurant group, ultimately leading to a coveted position as Captain at the world-renowned Eleven Madison Park. During her tenure, the restaurant earned multiple honors, including a James Beard Award for Outstanding Service and the #1 spot on San Pellegrino’s World’s 50 Best Restaurants list in 2017.
Following eight years in New York’s elite dining scene, Ann returned to Los Angeles to help open The NoMad Hotel as part of the founding management team. She later joined Maude, the Michelin-starred flagship of chef Curtis Stone, before relocating to San Diego to become a key member of the leadership team at Callie.
Ann brings with her a wealth of experience, a deep understanding of guest service, and a lifelong passion for hospitality that continues to shape Callie’s welcoming and refined dining experience.
ADRIAN TARANGO •CHEF DE CUISINE
Born in San Diego and raised in Tijuana, Adrian Tarango began his culinary journey in a humble role as a dishwasher at The Marine Room, where he rediscovered a childhood love of cooking—first sparked by watching Iron Chef with his mom.
After returning to San Diego in 2018, Adrian connected with Chef Travis Swikard, who became a mentor as he continued to grow and refine his craft. Through dedication, discipline, and a deep passion for food, Adrian rose through the ranks at Callie—from the prep team to his current role as Chef de Cuisine.
Influenced by the rich culinary traditions of both San Diego and Tijuana, Adrian’s cooking reflects the vibrant, seasonal, and produce-driven style at the heart of Callie’s kitchen. Outside the restaurant, he’s a proud dad—and fun fact: while he loves cooking spicy food, he doesn’t love eating it!
JAMES ROE• BARTENDER
Born and raised in Orange County, James Roe studied physics before fully realizing his interest in beautifully crafted cocktails. That realization came at the age of 21 when he would frequent The Cellar Restaurant & Spirit Room in Fullerton, observing the precision of the skilled team behind the bar before finally being offered a job there. Over the next five years at The Cellar, James honed his craft – not only mastering classic cocktails but also producing his own ingredients such as homemade bitters, tinctures, syrups, and clarified liquids.
James went on to become Bar Manager of The Cellar, which was recognized as the ‘Best Cocktail Bar’ in Orange County three years in a row. In 2018, James moved to San Diego and was offered the position of Bar Manager on the Black Rail Kitchen and Bar’s opening team where he met Travis Swikard who eventually offered him the opportunity to head the bar at Callie.
TRACY LATIMER•
SOMMELIER
Tracy Latimer grew up in a southern family accustomed to large gatherings in the kitchen, just outside of Orlando, Florida. After attending college at Brandeis University in Boston to study trade theory and econometrics along with playwriting, she visited San Diego for the first time years after graduation. She immediately fell in love with all the city had to offer and waited until the right time to make the move out west with her husband, two suitcases and a dream. That move ended up taking place in 2020 and soon after she landed at Callie.
At Callie, Tracy brings a vast knowledge and appreciation for the wine industry that began learning from her aunt and uncle who were in the business and always circulated plenty of good bottles at family parties.Through Callie’s own list, Tracy’s looking forward to introducing guests to a variety of wine from throughout the Mediterranean coast as well as Southern California winemakers influenced by the terroir-driven traditions of the Mediterranean..