Trent Page

Trent has traveled the world creating delicious dishes for various types of restaurants.

Trent Page has traveled the world to enhance his culinary knowledge, including Europe, Asia-Pacific and New Zealand.

Originally from Spokane, Washington, Trent moved east to attend Brown University. Upon graduating, he moved to New York City to pursue corporate finance for five years, before deciding to follow his passion for food and become a chef.

Trent spent the next year and a half abroad: working, traveling, cooking and fly fishing in New Zealand. He returned to New York to attend the French Culinary Institute, followed by a three year position at Cafe Boulud under Chef Bertrand Chemel, where he focused on the foundations of French cooking. Trent left Cafe Boulud to join the opening team at SHO Shaun Hergatt, a team that earned a Michelin star; followed by a position at The Tangled Vine Wine Bar and Kitchen with Chef David Seigal.

Sunny California and the west coast lifestyle came calling in 2010, and Trent moved to San Francisco to work with Michael Tusk at Quince Restaurant, studying the style and simplicity of California cuisine. He then joined Bon Appetit @ Google in June of 2012.

Trent currently lives in San Francisco's Mission District, where he eats lots of tacos.