San Francisco -
Hailing from the East though now calling the West Coast home, Trevin Hutchins is the director of a multi-concept French inspired restaurant called ONE65 in San Francisco’s Union Square. Hutchins bar centric lifestyle has helped him learn more than a few important things, including the best advice he has ever received: "You never know who is sitting across from you on the bar, so choose your words wisely."
San Francisco - Tendernob.
I've been fortunate to have some great mentors. Both are bad-ass women in the industry: Juyoung Kang and Gigi Mall. Thank you both.
I don't watch much sports and I don't have a team, but I'll go to a baseball game once and a while. I'll admit, it's mostly for the beer, hot dogs, and people watching. Have you ever been to a baseball/football game in Philadelphia? Their fans are my favorite.
Domestic: Maine. International: Bangkok.
Chocolate Chip Cookies.
Mexican cuisine doesn't get the respect it deserves.
I'm a better baker than a cook. The method is much closer to bartending.
I once drove from Portland, Maine to New York City for lunch just to eat at Gabriel Kreuther's. At the time it was a newly opened restaurant across from Bryant Park. Let me just say it was worth the drive.
Right now, FKJ.
The Jungle at the Curran.
I use Turo if I really need to get somewhere.
My first car. It was a 240 Volvo with heated seats. When you're in high school, heated seats are the pinnacle of luxury.
Soon. Shopping for a vintage cafe racer to zip around the city.
Mai Tai. Preferably by the pitcher. Denizen Merchant Reserve makes the best single rum Mai Tai.
Rhum Agricole. When I moved to San Francisco my best friend gifted me a bottle of Clemént Cuvée Homère. It's a blend of their highest rated vintage rhums from the last 15 years aged in French Limousin Oak and re-charred Bourbon Barrels. I've been savoring it.
Gin, always. Currently, Junipero 50/50 Martinis.
Tom Ford Oud Wood.
Rehoboth Beach, Delaware. Mostly, because it was the first place I ever worked behind a bar.
Do people actually like running errands? On a Saturday? That's sick.
"You never know who is sitting across from you on the bar, so choose your words wisely."
The bartender community.
I'm the bar director of a multi-concept French inspired restaurant called ONE65 in San Francisco’s Union Square. It's an ambitious project that keeps me learning. Looking ahead I'm focusing on taking my hospitality experience and my passion for restaurant and bar design and expanding my consulting career. I am strong believer that bartenders should design bars.
Luxury as it pertains to hospitality, simply means anticipating needs. I think that definition applies to all aspects of luxury. It's all about thought, care, craftsmanship, and intent.
Evolve or Perish.