Chef Trevor
Chef Trevor Adams was born in Newfoundland and spent his younger years in Wabush, Labrador. He spent his high school years in Milton, Newfoundland at his parents home just 5 minutes from Clarenville. Trevor started his first kitchen job as a dish washer at Winchesters Restaurant which was located in the Clarenville Inn hotel at the time. From there he started a line cook position at Clarenville’s first Don Cherry’s location. In time Trevor applied to work at Gaffer’s Gourmet Bistro and this is where Trevor’s real interest in food blossomed. Here working under two Cordon Blue Trained chefs, Trevor gained a wealth of knowledge about raw food ingredients and classic dishes. In time, Trevor felt the need to move on from here as well and decided that he would leave his home town of 500 people and head for New York City, USA.
His plans quickly changed when his wallet and most of his money was stolen on the ferry headed to Nova Scotia. He changed his plan and headed for Toronto instead.
In Toronto Trevor decided to attend George Brown Culinary School to try and add to his basic food knowledge foundation. During his time at George Brown College, Trevor was introduced to Chef Robert Rainford, a culinary Instructor and Celebrity Chef, who at the time was popular on Canada’s Food Network. Trevor and Chef Rainford quickly became friends and in short time Trevor started working at two of Chef Rainford’s restaurants in downtown Toronto.
Trevor was cooking for all sorts of celebrities, Government officials, athletes and musicians. After spending a couple of years there Trevor decided he wanted to learn more. Trevor ended up working in places such as Luce, Rain, The CN Towers 360 and more over the next couple of years. But the biggest impact on Trevor came from two places – first Rogues Fine Dining in Mississauga and Trattoria Timone in Oakville. Trevor is still close friends with owner and operator Chef Michelle Frontedu of Trattoria Timone.
After spending 7 years in Ontario, the lifestyle Trevor became accustomed to was really starting to effect him in a negative way, so he felt it was time to return to his home . After arriving back in Newfoundland, he went to work at The Fairmont Newfoundland but soon realized that a break from the industry as a whole was needed. Trevor left the food industry shortly thereafter
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Fast forward 10 years and Trevor found himself in a strange place. With a wife and two small children, he decide to rekindle the passion he once had and opened a small bed and breakfast which they called the Milton Inn. In this inn you will find an very small but intimate, warm and cozy eight seat dining room, artwork to match the age of the building, a ceiling of copper and food is elegantly plated on hand painted dinnerware sets of a time gone by.
Trevor has his own food style. He loves to forage, hunt, fish, and harvest his own ingredients. When that’s not possible, he tries to source out the local produce and ingredients right here from Newfoundland. He loves to support local as much as he can. Trevor takes these ingredients and gives them the respect they deserve. They struggled to grow here in this harsh environment and Trevor likes to get the best out of them. Trevor’s sauces can take up to three days to make and the rabbits he uses comes from the hills in front of the inn. The berries used are picked by his young children who just might be serving you your dessert. Leah, Trevor’s wife is the server at the inn. As a family they each play a big roll in giving each costumer the best experience possible.
