Trevor Smith, Executive Chef

Chef Trevor Smith grew up in the mountain valleys of Georgia, where he cultivated his love of cooking and fresh local ingredients early on. He spent his childhood foraging for wild blackberries, blueberries, muscadines, and scuppernongs, as well as fishing for bass and trout alongside his father on the Soque River.  He learned to cook helping his mother in the kitchen, and spent summers on the family farm in Saluda, SC, where he helped his grandfather tend to the cows and the family garden.

Chef Trevor has built an extensive resume of working in some of the best restaurants in the lowcountry, including Rutledge Cab Co. and Hominy Grill, as well as holding sous chef positions at Coleman Public House and The Grand Bohemian Hotel.

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