Our team
Trevor brings years of hospitality leadership and a deep passion for connecting the land, the kitchen, and the guest. With a background in restaurant operations and service, he is devoted to creating experiences that feel both refined and deeply personal, while honoring the many hands behind each dish and every beverage. His approach for Escuela is grounded in genuine hospitality, a servant’s heart, and a commitment to building a place that fosters connection and community. Outside the restaurant, he is a husband, a father of four, and a small-scale farmer dedicated to stewarding his own flock of chickens and ducks.
Trevor brings years of hospitality leadership and a deep passion for connecting the land, the kitchen, and the guest. With a background in restaurant operations and service, he is devoted to creating experiences that feel both refined and deeply personal, while honoring the many hands behind each dish and every beverage. His approach for Escuela is grounded in genuine hospitality, a servant’s heart, and a commitment to building a place that fosters connection and community. Outside the restaurant, he is a husband, a father of four, and a small-scale farmer dedicated to stewarding his own flock of chickens and ducks.
Trevor brings years of hospitality leadership and a deep passion for connecting the land, the kitchen, and the guest. With a background in restaurant operations and service, he is devoted to creating experiences that feel both refined and deeply personal, while honoring the many hands behind each dish and every beverage. His approach for Escuela is grounded in genuine hospitality, a servant’s heart, and a commitment to building a place that fosters connection and community. Outside the restaurant, he is a husband, a father of four, and a small-scale farmer dedicated to stewarding his own flock of chickens and ducks.
Trevor brings years of hospitality leadership and a deep passion for connecting the land, the kitchen, and the guest. With a background in restaurant operations and service, he is devoted to creating experiences that feel both refined and deeply personal, while honoring the many hands behind each dish and every beverage. His approach for Escuela is grounded in genuine hospitality, a servant’s heart, and a commitment to building a place that fosters connection and community. Outside the restaurant, he is a husband, a father of four, and a small-scale farmer dedicated to stewarding his own flock of chickens and ducks.
Trevor brings years of hospitality leadership and a deep passion for connecting the land, the kitchen, and the guest. With a background in restaurant operations and service, he is devoted to creating experiences that feel both refined and deeply personal, while honoring the many hands behind each dish and every beverage. His approach for Escuela is grounded in genuine hospitality, a servant’s heart, and a commitment to building a place that fosters connection and community. Outside the restaurant, he is a husband, a father of four, and a small-scale farmer dedicated to stewarding his own flock of chickens and ducks.
Trevor brings years of hospitality leadership and a deep passion for connecting the land, the kitchen, and the guest. With a background in restaurant operations and service, he is devoted to creating experiences that feel both refined and deeply personal, while honoring the many hands behind each dish and every beverage. His approach for Escuela is grounded in genuine hospitality, a servant’s heart, and a commitment to building a place that fosters connection and community. Outside the restaurant, he is a husband, a father of four, and a small-scale farmer dedicated to stewarding his own flock of chickens and ducks.
Trevor brings years of hospitality leadership and a deep passion for connecting the land, the kitchen, and the guest. With a background in restaurant operations and service, he is devoted to creating experiences that feel both refined and deeply personal, while honoring the many hands behind each dish and every beverage. His approach for Escuela is grounded in genuine hospitality, a servant’s heart, and a commitment to building a place that fosters connection and community. Outside the restaurant, he is a husband, a father of four, and a small-scale farmer dedicated to stewarding his own flock of chickens and ducks.
Trevor brings years of hospitality leadership and a deep passion for connecting the land, the kitchen, and the guest. With a background in restaurant operations and service, he is devoted to creating experiences that feel both refined and deeply personal, while honoring the many hands behind each dish and every beverage. His approach for Escuela is grounded in genuine hospitality, a servant’s heart, and a commitment to building a place that fosters connection and community. Outside the restaurant, he is a husband, a father of four, and a small-scale farmer dedicated to stewarding his own flock of chickens and ducks.
Trevor brings years of hospitality leadership and a deep passion for connecting the land, the kitchen, and the guest. With a background in restaurant operations and service, he is devoted to creating experiences that feel both refined and deeply personal, while honoring the many hands behind each dish and every beverage. His approach for Escuela is grounded in genuine hospitality, a servant’s heart, and a commitment to building a place that fosters connection and community. Outside the restaurant, he is a husband, a father of four, and a small-scale farmer dedicated to stewarding his own flock of chickens and ducks.
Trevor brings years of hospitality leadership and a deep passion for connecting the land, the kitchen, and the guest. With a background in restaurant operations and service, he is devoted to creating experiences that feel both refined and deeply personal, while honoring the many hands behind each dish and every beverage. His approach for Escuela is grounded in genuine hospitality, a servant’s heart, and a commitment to building a place that fosters connection and community. Outside the restaurant, he is a husband, a father of four, and a small-scale farmer dedicated to stewarding his own flock of chickens and ducks.
Trevor brings years of hospitality leadership and a deep passion for connecting the land, the kitchen, and the guest. With a background in restaurant operations and service, he is devoted to creating experiences that feel both refined and deeply personal, while honoring the many hands behind each dish and every beverage. His approach for Escuela is grounded in genuine hospitality, a servant’s heart, and a commitment to building a place that fosters connection and community. Outside the restaurant, he is a husband, a father of four, and a small-scale farmer dedicated to stewarding his own flock of chickens and ducks.
Trevor brings years of hospitality leadership and a deep passion for connecting the land, the kitchen, and the guest. With a background in restaurant operations and service, he is devoted to creating experiences that feel both refined and deeply personal, while honoring the many hands behind each dish and every beverage. His approach for Escuela is grounded in genuine hospitality, a servant’s heart, and a commitment to building a place that fosters connection and community. Outside the restaurant, he is a husband, a father of four, and a small-scale farmer dedicated to stewarding his own flock of chickens and ducks.
Trevor brings years of hospitality leadership and a deep passion for connecting the land, the kitchen, and the guest. With a background in restaurant operations and service, he is devoted to creating experiences that feel both refined and deeply personal, while honoring the many hands behind each dish and every beverage. His approach for Escuela is grounded in genuine hospitality, a servant’s heart, and a commitment to building a place that fosters connection and community. Outside the restaurant, he is a husband, a father of four, and a small-scale farmer dedicated to stewarding his own flock of chickens and ducks.
Trevor brings years of hospitality leadership and a deep passion for connecting the land, the kitchen, and the guest. With a background in restaurant operations and service, he is devoted to creating experiences that feel both refined and deeply personal, while honoring the many hands behind each dish and every beverage. His approach for Escuela is grounded in genuine hospitality, a servant’s heart, and a commitment to building a place that fosters connection and community. Outside the restaurant, he is a husband, a father of four, and a small-scale farmer dedicated to stewarding his own flock of chickens and ducks.
terri Brinkman
co-founder, design director
Don Brinkman
co-founder
Hannah Erb
design/marketing
Hannah Porter
design/marketing
Alexandra Ulen
design team
Matthew Fain
Farmer
Nick Snyder
horticultural director, farm manager
Ava L'Amoreaux
director of events
Jacob Meaux
sous chef
Kory Bosshardt
beverage director
Myles Barnett
Assistant General Manager
Trevor O'Hickey
General Manager
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