Trey & Jessica are a husband/wife team who credits their ‘commitment to being committed’ for many successes thus far in the hospitality industry. They obtained an expanded understanding of the industry by spending several years waiting tables, bartending and managing the front of the house staff before switching gears to what would become their life’s passion; working in the kitchen. Studying under former Matsuhisa Aspen chef, Robbie Wilson (currently Chef and Partner of Mattei’s Tavern, Los Olivos, CA + Bird Dog in Palo Alto, CA), they discovered a deep passion of and connection to Japanese culture and cuisine.
The people closest to her know Jessica to be a thoughtful, passionate individual. She believes in doing business responsibly, the way it should be done; using the best available product that’s sourced seasonally and as locally as possible.
Trey is a driven self-starter, known for being mindful of even the smallest detail. A meticulous researcher and naturally competitive spirit, he is driven by strong ethics & a high moral integrity which is easily recognized in his food.
Trey and Jess are proud members of the Southern Foodways Alliance, supporters & volunteers for the American Humane Association & Nashville Rescue Mission and advocates for the Gulf Wild sustainable seafood (mygulfwild.com) & “CleanFish” (cleanfish.com) programs. Not ones to take any decision lightly, once dedicated to a direction they each have a stead-fast, ‘if you aren’t willing to do it right, you just shouldn’t be doing it’ attitude.
In addition to Two Ten Jack, Trey and Jess opened The Green Pheasant in the SoBro district of downtown Nashville with their partner Patrick Burke at the end of 2018, which explores the interrelationships between Tennessee and Japan’s cultural traditions and cuisine.