Executive chef Michael Miller
Hometown: San Jose
Experience: Dad's pizza place (Bogies Pizza); Culinary Institute of America (New York); Le Cirque (New York); saucier at Spago (Los Angeles); opened Umunhum (Almaden); worked in a wine vineyard in the south of France; The Village (Santana Row), where he met his wife; Luca (Danville).
Mentors: The guys in his kitchen right now; anyone forward thinking.
Favorite experiences: New York and Trevese
Restaurant name: A combination of his son's and wife's names Trevor and Terese.
Challenges: Finding balance and raising a 2-year-old.
Favorite ingredient: Fish, when it's fresh and been farmed correctly.
Dish most proud of: Grilled sea scallops
If he wasn't a chef: He would be a musician, playing the saxophone.
Trevese not only has a demonstratedcommitment to fine food; the eatery has been honored for its greenefforts. The Green Restaurant Association named Trevese a CertifiedGreen Restaurant, the first in the Bay Area. "We feel strongly that therestaurant community has a call to action to be as environmentallyresponsible as possible," says Michael Miller, owner/chef of Trevese."We are very proud to be the first in the Bay Area to achieve officialCertified Green Restaurant status with the Green RestaurantAssociation."
In addition to its use of locally grown, sustainable and organicingredients in the kitchen, Trevese also recycles glass, cardboard,grease, metal, plastic and paper. The restaurant composts all its foodwaste, utilizes low-flow aerators and spray valves to conserve waterand stocks paper products made of 100-percent recycled content.