Trent Henry

Director of Operations

Trent has a background in culinary arts and management. He started his culinary journey over 10 years ago in the dining halls of Southern Illinois University.
After receiving his Bachelor’s in Nutrition Trent began teaching Culinary Arts and Restaurant Management for a community college in Illinois. He was eager to learn more about food which brought him to California to attend the Culinary Institute of America in Napa Valley. Since moving to the Bay Area in 2017 he has been teaching cooking and sanitation classes as well as doing private catering. Trent's education and experience includes management of large and small groups in a variety of setting. He completed a degree in restaurant management, ServSafe Food Protection Manager Certification, ServSafe Certified Instructor and Registered Proctor and NRA ManageFirst Certified Instructor and Registered Proctor. Trent used his education to instruct inmates at the Illinois Dept. of Corrections Facilities on restaurant management. He successfully was the Team Lead on a Culinary Arts Development Team working with local chefs, restauranteurs, and instructors to create a Culinary Arts program on Lake Land College Campus. In addition, Trent worked as a Lead Chef at Parties That Cook, managing all size groups for many years.