About
Our Story
Cali Bolo is a chef-driven pasta sauce company redefining what a jarred sauce can be. Founded by chef Travis Hayden, it bridges the gap between fine dining and everyday cooking—where technique meets comfort, and simplicity meets depth.
Each jar begins with classic tomatoes and builds into something unmistakably Californian: bright, balanced, and layered with flavor. The result is a clean, umami-rich sauce designed to elevate any pasta—from handmade tagliatelle to a quick weeknight bowl.
Born from years of refinement in professional kitchens, Cali Bolo celebrates craftsmanship and restraint. It’s about flavor, texture, and honesty—without shortcuts, without pretense.
Cali Bolo
Classic Tomatoes, Coast Flavors.
About Travis
Chef Travis Hayden is the executive chef and co-founder of Bar Étoile, a French-inspired bistro and wine bar in Los Angeles’s Melrose Hill neighborhood. His culinary journey is as unconventional as it is inspiring.
After twelve years in the music business, Travis knocked on the back door of his favorite restaurant, Rustic Canyon, asking if they’d let him work for free. Thankfully, they took pity on him and invited him in. He’d be mentored by and later join the all-star team who’d go on to win a Michelin star. From intern to prep cook to line cook—and later running the pastry program—Travis actually learned how to cook.
The evolution of our sauces is found in this lineage, the genesis being a family meal experiment, slowly refined into a staple and eventually a menu item. When the pandemic began, instead of baking banana bread, Travis turned to refining his pasta and sauces—an obsession that became Cali Bolo.
Travis later became the first executive chef at Voodoo Vin, a natural wine bar in Virgil Village, where he developed a menu of housemade charcuterie, inventive small plates, and a sustainability-focused approach that paired naturally with low-intervention wines.
In 2024, he teamed up with Jill Bernheimer of Domaine LA and Julian Kurland to open Bar Étoile, blending Parisian bistronomy with California’s seasonal produce. Signature dishes include Caesar steak tartare, rotisserie chicken with persimmon Béarnaise, and a savory Gruyère tart topped with chive—and, of course, pasta. Bar Étoile has been recognized by the Michelin Guide for its refined yet approachable cuisine.
Beyond the kitchen, Travis is known for his resilience and community spirit. After losing his home in the 2025 Palisades Fire, he remained committed to supporting others, including feeding first responders and displaced individuals. His journey from the music industry to the culinary forefront exemplifies a dedication to craftsmanship, sustainability, and community engagement.
General Inquires: info@calibolo.com
Wholesale: sales@calibolo.com
