Trevor began his career as a dishwasher at First Watch in Sarasota, Florida at the age of 14. In early 2001, Trevor moved to New York to attend the Culinary Institute of America. After finishing school, he started cooking in New York City at Aureole followed by 10 years at Blue Hill in Manhattan’s West Village.
The long winters led Trevor & family to the Napa Valley where he served as Executive Chef & Culinary Director at Press Restaurant and Oakville Grocery. Trevor and family returned to Brooklyn and stopped first at the Breslin located in the Ace Hotel. Trevor is now the Director of Culinary Innovation at Little Beet Brands. The Little Beet promotes healthier eating & overall wellness through a vegetable-driven, gluten free menu.