About Trent Blodgett
Trent Blodgett's professional culinary training began with Chef Michael Chiarello at Coqueta, both at the restaurant in San Francisco and at various wine country events. He is currently Executive Sous Chef for Visconte Catering, a boutique SF Bay Area catering company specializing in rustic South American cuisine. He also founded Spice Tribe, LLC, a company focusing on unique spice blends inspired by the places I’ve visited, each having a unique story and flavor profile. At the Spice Tribe™ dinners, Blodgett cooks a unique "Californian" cuisine using seasonal local produce with flavors and spices that celebrate different parts of the world. Whether it’s sampling amazing Moroccan food on the streets of Marrakech, deliciously prepared fish on the beach in Thailand, or freshly roasted coffee high in the jungles of Nicaragua, be prepared to be transported with music, décor, aromas and especially flavors.