Trevor Johnstone
Plant-based chef and nutrition advocate Trevor Johnstone began his culinary journey in 2005 while studying at The Bermuda College. Eager to immerse himself in the food industry, he completed his first internships at Elbow Beach Bermuda, working at both the Sea Horse Grill and Café Lido, where he developed a strong foundation in classical cuisine and hospitality.
After earning his Associate’s Degree in Culinary Arts in 2007, Trevor continued his education at Johnson & Wales University in Miami. During this time, he gained valuable experience interning at prestigious establishments such as the South Beach Versace Mansion and The Mandarin Oriental, while also returning to Bermuda to work at Tucker’s Point Hotel. He graduated in 2010 with a Bachelor’s Degree in Culinary Arts.
In 2012, Trevor returned to Bermuda, where he contributed to the early development of Sweetsaak Bakery, worked aboard the Spirit of Bermuda, and later joined Red Restaurant. There, he became Sous Chef and a key member of the opening team, sharpening his leadership skills and refining his culinary identity.
In 2014, Trevor relocated to Barcelona, Spain, working at the vegetarian café Café Camelia and at Carles Abellan’s Tapas 24, an iconic restaurant celebrated for its modern and classical tapas. This period deeply influenced his approach to food, blending global flavors, simplicity, and technique.
In 2019, Trevor completed the Plant-Based Nutrition program through eCornell under the guidance of Dr. T. Colin Campbell of Cornell University. Today, he is based in Bermuda as a high-profile plant-based chef, known for delivering elevated, wellness-driven cuisine in both intimate and luxury settings.
In 2022, his company Plant Based Fuel BDA received an Honourable Mention in the “Place for Veggie Lovers” category at the Best of Bermuda Awards, recognized by Bermudian Magazine for its plant-based catering, private cooking demonstrations, and educational outreach. Building on that momentum, Plant Based Fuel BDA went on to win the Best of Bermuda Award for Catering in 2025, with judges praising the brand’s creative, flavorful vegan cuisine and standout dishes such as vegan buffalo cauliflower wings—cementing Trevor’s position as a leader in Bermuda’s evolving food and catering landscape.
Over the years, Trevor has been trusted to cook for internationally recognized figures, including Grammy Award–winning artist Ashanti and renowned music executive Yvette Noel-Schure, providing private yacht dining experiences in Bermuda. He has also curated exclusive private dinners for wellness thought leader 19 Keys, and won a vegan cooking competition judged by entrepreneur and restaurateur Pinky Cole, later going on to serve as a private chef for her and her team during a luxury charter.
Through his work, Trevor seamlessly merges plant-based nutrition, refined technique, and high-end hospitality, creating food that fuels performance, supports longevity, and redefines expectations of vegan cuisine. His mission is to inspire people to eat with intention—proving that plant-based food can be both deeply nourishing and undeniably luxurious.