About Trevor Ogden
With over fifteen years of professional cooking experience, Chef Trevor Ogden joins Bluestem Brasserie as executive chef, contributing his knowledge of classical French, Japanese and modern cooking techniques. Previously, Trevor was the chef de cuisine at Park Tavern and prior to that the executive chef at Chambers Eat +Drink, where he offered a menu of artistic culinary creations, utilizing the best quality local and global ingredients. Chef Trevor began his career at a young age, cooking with his father as a child then landing his first job as a line cook at the age of eighteen in Savannah, Georgia. He started cooking professionally for about two years, and then moved up to a kitchen supervisor position. It was then that he decided he wanted to be in a more culinary advanced city so he headed to San Francisco. Trevor graduated from the California Culinary Academy in 2004, and shortly after started working as chef de partie at Frisson Restaurant. He then moved to and worked in Chicago for four years as both a sous chef and then executive chef before returning to San Francisco, where he worked as both an executive chef and chef de cuisine at restaurants such as Umami Restaurant, Mission Beach Café and most recently Park Tavern.