Trevor Morones is a relative newcomer to the industry. As a teenager working his way up the ranks of the kitchen brigade, Morones took his excitement for culinary arts to New York City where he graduated from the French Culinary Institute in 2010, Morones began his vocation in the kitchen, working under recognized Michelin stared chefs before finding a home amongst the ranks of retail butchers at Eataly. After a year of service, Trevor’s interest in butchery had grown into an eagerness to decode the craft of butchering, instigating a move to work directly next to top meat purveyor, Pat La Freida. There he learned the ins and outs of wholesale meat, HACCP compliance, and International markets. Currently, working as a HACCP consultant, Morones hopes to use his knowledge to one day open a retail butcher shop of his own.