Welcome to Traveler’s Table, we are a globally-inspired eatery, where we share our passion for exploring the world through food and drink, by serving modern versions of hand-selected dishes from around the world, or what we call, “curated global cuisine.”
Here, we believe that food can serve as a gateway for learning about other cultures, for fostering understanding, and for breaking down the barriers that divide us as citizens of the world. After all, no matter how different we are – everyone loves to eat!
At Traveler’s Table, we are fortunate to have a diverse team of talented chefs who have brought their multi-ethnic cooking styles and experiences together to help create unique dishes and drinks that showcase the best flavors and ingredients from all over the world. Rather than recreate traditional recipes however, we seek to modernize and elevate our dishes by making them lighter, brighter, and more flavorful, and while we may use a bit of creative license from time to time, we still try to stay true to the spirit of the originals.
Having had the opportunity to travel to different parts of the world, we’ve been over-whelmed by the hospitality that we’ve been shown in other countries, often times by people of the most humble means, in the most primitive of environments. In many cultures, the ultimate privilege is to host outside travelers, and we too embrace this honor. Thank you for joining us on our journey to explore the world through food and drink!
Welcome to our home
Your Friends at Traveler’s Table
Owner & Operator
Matthew Mitchell is the owner and operator of Traveler’s Table. Just like the new restaurant concept, Mitchell’s story is far from ordinary. After receiving a bachelor’s degree from Emory University, and studying in France, Italy, and at Oxford University in England, Mitchell worked as a writer and a journalist, while living in London, Paris and New York City. After Mitchell’s time abroad, he moved back to Texas, attended Rice University’s Jesse H. Jones School of Management, and entered the pharmaceutical industry, eventually becoming the President & CEO of the Texas Center for Drug Development, Inc., a clinical research company. After 14 years in the pharmaceutical industry, Mitchell decided to revisit his passion for delicious food, distant cultures, and exotic flavors and set about opening his first restaurant concept, Traveler’s Table. In preparation for opening Traveler’s Table, Mitchell acquired formal culinary training at The International Culinary School at The Art Institute of Houston, graduating with an A.A.S. in Culinary Arts. Wanting a more “hands-on” experience, Mitchell then cooked at Benjy’s in the Village and bartended and worked in front-of-house at Local Foods, to gain a better understanding of the restaurant industry.