Chef George Trinchan has traveled throughout the world learning from other cultures. He graduated from Le Cordon Bleu in Paris, France in 1978. While at Le Cordon Bleu Chef George was working in La Rochel, France where he received recognition as a Chef of cuisine from Le Pescadou Seafood & Steaks Restaurant in 1977. Chef George went on to study and receive a degree in Business from University of Madrid, Spain in 1985. The study of food, taste and the creation of new dishes continued for a few years. Then in1989 flying back over the South American continent Chef George decided to spend some time studying the Mexican cuisine. Traveling through Cancun, Mexico made friends with one of the local chef’s. He asked him to represent them in a contest. Chef George won second place in International Provencal cuisine contest at the El Meco Loco Seafood.
 
1991 - 1993 He spent three years of research in food profiles in Asia (Japan, Taiwan, South China, South Vietnam and the Philippines).
 
1996 Room Chef, The Broiler Room, Caesar Palace Casino, Lake Tahoe, Nevada.
 
2000 Corporate Training Chef, Jacques Gourmet Inc., San Diego, California.
 
2001 was offered and excepted the Executive Chef position at the Hilton Hotel and Resort in Copacabana, Brazil.
 
To further his study of cuisine he attended the Culinary Institute of America in Greystone (Napa Valley, California) where he received his degree in 2003.
 
From 2002-2003 his travels took him again to South America to Rio de Janeiro and he was nominated and earned recognition as Chef of the Year. He traveled for two years to research food in Argentina, Brazil, Central America and Mexico.
 
Chef George thoroughly enjoys other cultures and speaks English, Spanish, Italian, Portuguese and French.
 
Merci pour Venir!