Manuel Trevino is one of the chefs on Bravo's reality cooking competition, "Top Chef 4: Chicago."
As executive chef of Dos Caminos Third Avenue, Manuel Trevino brings authentic Mexican fare to the heart of Midtown in New York City. Growing up in the border town of Laredo, Texas and influenced by his Mexican heritage, Manuel Trevino began cooking at an early age and has never stopped. Manuel Trevino was classically French trained at the New England Culinary Institute in Montpelier, Vermont. After moving up the ranks from Garde Manger to Tournant at New York's Le Cirque 2000, Manuel Trevino then worked with executive chef Mario Batali at Babbo Restaurant where he quickly rose to sous chef. Manuel Trevino believes that it is always good to inject new ideas and stir things up.
Age: 33
Hometown: Laredo, Texas. Currently resides in New York.
Profession: Executive Chef, Dos Caminos
Culinary Education: B.A. in Business Administration from St. Mary's University of San Antonio, Texas; A.O.S, New England Culinary Institute, Montpelier, Vermont
Favorite Simple Spring Recipe: Crispy soft shell crabs with charred ramp vinaigrette
As executive chef of Dos Caminos Third Avenue, Manuel Trevino brings authentic Mexican fare to the heart of Midtown in New York City. Growing up in the border town of Laredo, Texas and influenced by his Mexican heritage, Manuel Trevino began cooking at an early age and has never stopped. Manuel Trevino was classically French trained at the New England Culinary Institute in Montpelier, Vermont. After moving up the ranks from Garde Manger to Tournant at New York's Le Cirque 2000, Manuel Trevino then worked with executive chef Mario Batali at Babbo Restaurant where he quickly rose to sous chef. Manuel Trevino believes that it is always good to inject new ideas and stir things up.
Age: 33
Hometown: Laredo, Texas. Currently resides in New York.
Profession: Executive Chef, Dos Caminos
Culinary Education: B.A. in Business Administration from St. Mary's University of San Antonio, Texas; A.O.S, New England Culinary Institute, Montpelier, Vermont
Favorite Simple Spring Recipe: Crispy soft shell crabs with charred ramp vinaigrette