Today we’d like to introduce you to Travis Tucker.
Hi Travis, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I started with a passion for hospitality and food, in a tiny southern Missouri town. Led by my grandparents to respect food, where it come from and the work that goes from seed to plate, from farm to table. That is something I respect to this day many years later. My education led me to Florida Southern College in Lakeland Florida, and back to Missouri to finish my degree at the University of Missouri. There, I began my first management role at the Private UClub dining room, while filling multiple roles there, I decided I wanted to start my own business and launched my first restaurant bleu Restaurant and Wine Bar. This had a solid 9 year run evolving into multiple locations, including a venue, full offsite catering and event coordination in Columbia, St. Louis and the surrounding areas of Mid-Missouri. I partnered with food service management company Fresh Ideas where I supported in events, sales and contract food service management.
Like many in our industry, Covid hit hard and I found myself closing down 3 of our businesses, selling 1 and eventually, closing the last one before moving to Texas Hill Country in 2021. My cousin invited me to help open a restaurant in beautiful Fredericksburg Texas. The plan was to be here for 3-4. months, and one thing lead to another and I now lead Elements Hospitality Company with oversight of 6 brands and uniquely beautiful properties all under the Elements Umbrella. Managing 44 million in real estate, with a vast team of over 70 staff members we are selectively growing and expanding our reach in Hill Country. Focusing on upscale venues, lodging and expriences there is never a dull moment.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Not at all
Covid wrecked everything I had built, by boot strapping from the ground up in Missouri. Starting basically from scratch in Fredericksburg there have endless challenges. City restrictions and limitations as well as budget constraints and staffing issues the struggles and challenges are endless.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
My favorite thing to do is to create beautiful spaces that allow our guests to build memories that last a lifetime. EIther starting from the ground up, and creating lodging, a restaurant or event to remember forever or reimagining a space into all it can be. I am very proud of Sage Restaurant that was sold a little over a year ago and the creation of that. Next Hill Country Herb Garden, reimagining a beautiful property and bringing it fully to life, and daily getting to hear guests love their experiences with us.
I feel that I set myself apart as I always want to push what is possible and see how far we can take something to make an impact that is memorable, and this can be in the tiny details and the big picture.
Risk taking is a topic that people have widely differing views on – we’d love to hear your thoughts.
I am absolutely a risk taker.
I believe that you can not achieve your goals without taking risks. I have always risked many things in life to achieve the goals I thought were necessary. Financially, personally and emotionally. I do believe that as I have gotten older, I have learned to take more calculated risks and seek input and advice from most importanly my wife, my colleagues, mentors and investors to get the full picture. 15 years ago, I just jumped out on a wing and a prayer. I am still working through some of the consequences good and bad from that kind of risk taking.
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