Chef Trey’s fondness for humble Southern ingredients comes directly from his roots in Mt. Juliet, Tenn., where he was born and raised. Surrounded by family with a passion for farming, Trey was most influenced by his grandfather, who was devoted to maintaining the family’s 100-acre farm. Today, as owner and executive chef of The Farm House and Black Rabbit, both in downtown Nashville, Trey celebrates lessons learned on his grandparents’ farm, combining seasonally fresh food and gracious service to create a memorable dining experience. He enjoys great working relationships with the farmers who supply his restaurants with an ever-changing basket from each harvest.