The Barrel Room
Trevor’s passion for food started at a very young age. Growing up in a family of food and wine lovers, he was consistently surrounded by epic tastes and smells. After working his first restaurant job as a busser, he knew he was on the wrong side of the line. So he immediately enrolled in culinary school in Santa Barbara after high school. Trevor began his cooking career under Charles Fredericks at Bouchon in Santa Barbara.
After graduating culinary school, Trevor returned to San Diego and became a kitchen manager at Jake’s Del Mar. While working there, he continued his education at Point Loma Nazarene University, where he received his Bachelors in Business Administration. Upon graduating, Trevor furthered his career with TS Restaurants and took over as Sous Chef of Sunnyside Resort in Lake Tahoe. It was in Tahoe, where Trevor got to fuel his love for the snow and outdoors, while pursuing his passion for cooking.
Trevor then took the next step to expand his culinary knowledge by going overseas. He spent over 3 months in Spain, Italy, and France experiencing the cuisine and culture. When he returned to San Diego, he took over as Executive Chef at The Barrel Room. Chef Trevor has really found his groove in showcasing his talent with food and love for wine.