Private Chef Trevor Beverly Hills, CA, United States

Cook Fresh Ingredients That Have No Labels & You'll Never 'Diet' To Be Healthy Again. Better Yet Let Me Do The Cooking!

As my clients change, so does my style. I'm consistently seeking new and inspiring cuisines and delving ever deeper into the understanding of food and nutrition along the way. Through hard work and dedication I’ve held important leadership roles and even launched a brand new restaurant from the ground up. This experience has instilled an ability to create, lead and implement unique approaches to food; but above all, I enjoy the look on company's faces when my client invites them to sit down to a perfectly tailored meal in their own home. Entering the Private Chef sector 8 years after graduating Le Cordon Bleu culinary school I knew I found something extraordinary. Small or large, I enjoy cooking every single aspect of a meal plan from scratch with my guests in mind. At a time, the style of my restaurant limited my cuisine to Mediterranean influences – hand formed pastas, French sauces and twists on classics like Spanish calamari - however, entering the private sector my repertoire has exploded! Adapting to the demand of my adventurous client; every summer I’m employed at their Northern Ontario retreat cooking for 20-35 guests. Each meal surpasses the last with no dish recurring throughout the summer. Everyone’s favorite part of these weekends is that Saturday night boasts a 20-foot communal table of dishes from a different cuisine or style of cooking to my client’s desire! No two clients are the same; which fuels my creativity, and my dedication to understanding every individual client's needs is foremost to every success.

Entering my first restaurant just shy of 15; I was eager to work hard and I was dedicated to learn quickly. It was there that my first mentor, Betty Sanford, introduced me to the vast possibilities of food. Restaurants grew on me, and before long, I knew my life’s purpose. One job led to another, and as skills developed so did my passion for quality and improvement. Upon graduating Secondary school my sites were set on obtaining a culinary education. Wanting nothing but the best I worked hard to attend Le Cordon Bleu Culinary Arts Institute - the best culinary school I could find. As I told my parents in my youth; I will open a food venture one day, and this career has taken me so many amazing places since then! As graduate from Le Cordon Bleu, invaluable experience allowed me to become an integral part of the team at Splendido (Toronto, ON); one of Canada’s top restaurants for an astounding 25 years! I have extensive Staging volunteer experience including a few weeks cooking for PM Harper with Chef Oliver Bartsch; a few months at one of Time Magazine's voted “Best Bakeries of the United Kingdom”; and over a dozen other unique and acclaimed restaurants and artisanal shops stretching the globe. I have taken part in the cheese making process with artisans making fresh cow milk cheeses (using milk straight from the farm) while studying Boulangerie in Edinburgh. I've even spent 6 months in London England at Heston Blumenthal's acclaimed restaurant Dinner in the Mandarin Oriental Hotel between contracts with reoccurring client.

Asian, Europe, French, Health, Mediterranean, Vegetarian