I'm Trevor, a passionate culinary artist hailing from the beautiful city of Vancouver, British Columbia, Canada. I'm currently 23 years old and have been fully immersed in the incredibly vibrant and dynamic world of the culinary industry since the young age of 15 in 2017. My humble beginnings in this industry kicked off with a position as a dishwasher in a locally cherished bar. It was here that I diligently worked my way up, passionately honing my skills and expanding my knowledge about the intricate workings of the industry. This hard work and dedication led to a progressively successful journey that has spanned the past eight years. During these fulfilling yet challenging eight years, I've managed to accumulate a substantial amount of diverse experience within the industry. This range spans from cooking delicious, energizing meals for professional athletes and world-renowned celebrities at the prestigious Rogers Arena to working as a Sous Chef at a well-respected pub. At the ripe age of 20, I had the rare opportunity to utilize my skills in cooking for the esteemed Vancouver Canucks organization. This tale played out in the top catering kitchen of the Roger’s Arena, which was an honor and privilege of a lifetime. A year later, at 21, another monumental achievement awaited me as I got the chance to exercise my leadership skills by running my own restaurant kitchen as a Sous Chef for the popular TapHouse Guildford. Currently, I am responsible for cooking delicious pasta and paella dishes at a restaurant recommended by the prestigious Michelin guide in Vancouver, a weekly ritual I sincerely enjoy. A significant part of my journey has involved working under an Executive Chef, who previously served as a private chef for the owner of the Canucks. His mentorship allowed me to partake in private events and off-site gigs, and it was here that I discovered my love for private cheffing. The appeal of catering for smaller groups, the creativity involved in curating personal menus, and the satisfaction derived from creating memorable dishes all greatly appealed to me. With my passion rekindled and my purpose refocused, I'm excited to venture further into this realm, exploring the nuances of private cheffing and expanding my repertoire as a culinary professional.

My names Trevor and I’m from Vancouver BC Canada. I am 23 years old and have been working in the culinary industry since 2017. I started off as a dishwasher at a local bar, and have worked my way up in the industry. Over the last 8 years I have built a wide range of experience, from cooking for professional athletes and celebrities at Rogers Arena to working as a Sous Chef at The TapHouse Guildford. I currently work as a Pasta and Paella Cook for a Michelin recommended restaurant in Vancouver My Executive Chef used to be the private chef for the Canucks’ owner, and he pulled me into private events and off-site gigs. That’s where I realized I love the private chef side—smaller groups, personal menus, memorable dishes. I’m looking to step into more of that world and thought this was the perfect place to reach out. Would love to talk about opportunities.