This information came from an article in Food & Wine that my friend Kate Krader wrote in the July 1998 issue of America’s Ten Best New Chefs.
I hope to meet Trey soon and ask to interview him for this section, but I thought you would enjoy the information. I’ve also included his recipe for Striped Bass with Caramelized Onion Sauce.
Background: Trained at the Culinary Institute of America
Other Restaurants Worked: La Folio, San Francisco, L’Orangerie and Rockenwagner, LA
How he got into cooking: ” I need to support my surfing habit.”
Favorite equipment: Anything made of Cast Iron
Favorite Place to Eat: Sushi Nozawa, LA
Recipe tip: If you can’t find fresh morels, soak dried ones in water.
How he got his name: “My dad loved poker, so he named me Trey for the ‘three’ card. Tres fauche is French for very penniless: my dad had no idea I’d ever cook in a French kitchen.”
