Plant Based Chef Trevor Johnstone started his culinary career back in 2005 when he attended The Bermuda College. Very excited to learn more about the food industry, he signed up to do his first internship at The Elbow Beach Bermuda working at Sea Horse Grill restaurant & The Café Lido restaurant.
After graduating from Bermuda College with his Associates Degree in Culinary Arts in 2007, Trevor attended Johnson & Wales University in Miami. During this time he interned at the famous South Beach Versace Mansion, The Mandarin Oriental and during the summer of 2009 he worked at Tuckers Point Hotel Bermuda. In 2010 Trevor graduated from University with his Bachelor’s Degree in Culinary Arts.
Moving back to Bermuda in 2012 his goal was to save up and embark on a new journey in Barcelona, Spain. While back home he worked closely with friend Kamilah Cannonier during the beginings of Sweetsaak Bakery. He then went on to work on the Spirt Of Bermuda and soon after was hired as a Chef at Red Restaurant. Here he eventually become the Sus Chef and apart of the opening team.
Years later In 2014 with only 2 suite cases Trevor moved to Barcelona, Spain. While there he worked at a vegetarian café , Café Camelia and Carles Abellan´s Tapas 24 which is known for their classical and modern tapas style plates.
In 2019 he completed Dr. T. Colin Campbell’s eCornell Plant Based Nutrition course from Cornell University .Today he has moved back home to Bermuda as a Plant based chef and nutrition advocate. Trevor is passionate about motivating and encouraging people to eat healthier in order to live better!