Meet Chef Travis

Bringing New Energy and Cajun Flavor to Starvin’ Marvin’s

Starvin’ Marvin’s has been a familiar name in Branson for years, but there is much more happening in the kitchen than many guests realize. Leading that evolution is Chef Travis, whose experience ranges from culinary school in Colorado to managing multiple cuisines at Big Cedar Lodge.

We sat down with Chef Travis to learn more about his background, his path to Branson and what guests can expect from the food at Starvin’ Marvin’s today.

Where are you from originally?

I grew up in Colorado Springs and spent most of my life in Colorado. My family and I moved to Branson in 2021, shortly after COVID and all the craziness surrounding the lockdowns. We were ready to resettle somewhere new, and it felt like moving from one beautiful place to another here in the Ozarks.

Tell us a little about your family.

I’m married, and we have two children. My wife is also a server, so we’re a restaurant family within our own family. We’ve been together for 10 years and were married in Eureka Springs, Arkansas.

When did you first know you wanted to become a chef?

As a kid, I always talked about becoming either a chef or a firefighter. When I got older, I found myself working in construction, but it didn’t take long before I started thinking about how to make my exit and pursue something I was truly passionate about.

When I had the opportunity to attend culinary school in Colorado Springs, I jumped on it.

What inspired your passion for cooking?

Culinary school gave me the foundation, but working at the Stagecoach Inn in Manitou Springs, Colorado, really set the tone for my career. That experience lit the fire for me and helped turn cooking from an interest into something I wanted to pursue professionally.

Where has your culinary career taken you?

After culinary school, I spent several years working different jobs throughout the restaurant industry and learning as much as I could along the way.

Not long after moving to Branson, I was hired at Big Cedar Lodge. Within about three months, I began moving into different chef positions and eventually became responsible for multiple menus, restaurants and styles of cuisine. It was a demanding experience, but it gave me the opportunity to grow quickly and develop the versatility needed to manage very different culinary concepts.

What brought you to Starvin’ Marvin’s?

After spending years in demanding kitchen environments, I took about a year away from being a chef. I had reached a point where I felt overworked and needed some time to reset.

When the opportunity at Starvin’ Marvin’s came along, I interviewed for the chef position because I saw the potential to help bring the menu forward while respecting what people have always loved about the restaurant.

The goal is to preserve the Cajun character of Starvin’ Marvin’s, introduce new flavors and ideas, and continue improving all three of our buffets.

What would you say to someone who hasn’t visited Starvin’ Marvin’s in five or 10 years?

You don’t know what you’re missing.

We’re bringing the Cajun tradition back while also introducing new flavors and revitalizing the menu. We want to provide some of the best menu values in Branson—and really, throughout the Ozarks.

If it has been several years since your last visit, this is a very different Starvin’ Marvin’s than the one you may remember.

What is the biggest misconception about Starvin’ Marvin’s today?

The biggest misconception is that we’re only a buffet restaurant.

We do have three buffets, but we also have an entire made-to-order menu. Guests can choose from burgers, sandwiches, seafood baskets, Cajun bowls, seafood boils and much more. There is a little something for everyone, whether you want the variety of a buffet or something prepared specifically for you.

Which dishes surprise guests the most?

Guests are often surprised by the size of the chicken-fried steak and pork tenderloin. The seafood boils also make an impression when they arrive at the table. People don’t always expect the portions to be as generous as they are.

Seeing that initial reaction is one of the most enjoyable parts of serving those dishes.

What are three things every first-time guest should try?

The seafood boils would be at the top of the list. They give guests a good sense of the seafood and Cajun flavors we’re building around.

I would also recommend the seafood dinner buffet and the Louisiana catfish. Those three choices represent a lot of what people come to Starvin’ Marvin’s looking for.

Some of my personal favorites include the Cajun Burger, Cajun Shrimp Scampi and our sandwiches.

What is your favorite thing about cooking for guests?

It’s seeing their eyes when the plate first reaches the table and then watching their reaction after the first bite. I also enjoy receiving their feedback and hearing what they liked about the meal.

The thank-yous and seeing someone leave with a full belly are the cherries on top.

Is there one dish you think deserves more attention?

The red snapper—no question.

It’s a dish more guests should know about and one I would encourage people to try when they want something beyond the items they may already associate with Starvin’ Marvin’s.

What do you hope guests take away from their next visit?

I want guests to recognize that Starvin’ Marvin’s is evolving while remaining true to its roots. We’re preserving the Cajun tradition, improving the buffets and building a full menu that offers quality, variety and value.

Whether someone has been visiting for years or is walking through the doors for the first time, I want them to leave surprised by what we offer—and already thinking about what they want to try on their next visit.