Chef Trent Lidgey began his Culinary journey after graduating from the Atlantic Culinary Academy in 2008. After 2 years of working as a Sous Chef at the Boston Harbor Hotel, he became uninspired with the fast paced hotel fare. His true passion for cooking came when he landed a job working for Ken Oringer at Clio Restaurant in Boston, MA. He spent the next 2 1/2 years dedicating his life to refining his craft. He was surrounded by extremely talented cooks, rare ingredients, and creative techniques that redefined what good cooking meant to him.
In 2014 Chef was ready for his next big move: Michelin experience. He moved to San Francisco on a whim and lined up a stage at two Michelin star Atelier Crenn. Through dedication and hard work, he was promoted twice during his one year tenure at Crenn, naming him R&D Sous chef in 2015. Through his recognizable efforts and talent, Chef Dominique Crenn led Trent to Dan Hunter, owner of San Pellegrino’s top 100, Brae Restaurant in Australia. With his passion for travel, Trent accepted a position as Chef De Partie. After his time at Brae, Trent desired to see more of Australia and traveled up and down the east coast where he landed a month-long stage at Attica.
After his time down under was complete, Trent returned to his roots back in Boston where he teamed back with partner to Oringer, Chef Tony Messina at UNI Restaurant. Trent accepted a Sous Chef position and was hired to run the Sashimi program. Here he learned the ins and outs of Japanese fish butchery and began to refine his art of slicing fish. Tired of the cold weather in Boston, Trent decided to follow his dream of opening his own restaurant.
While searching for the perfect location, Trent landed in Los Gatos, CA where he ran the kitchen at The Lexington House for 2 years as Chef de Cuisine. He gained vital experience in restaurant management and menu development. After working with produce from across the globe, Chef was delighted to be cooking with California produce once again. Now planted in California, surrounded by inspiration, Chef prepared for his next challenges including One Fish Raw Bar and now his second restaurant Dos Pescados. It is at these places that he utilizes refined techniques honed from his vast experience and applies it to fun approachable concepts.
