December 10, 2021
July 5, 2022
July 24, 2022
Trevin Hutchins’ journey into the cocktail scene began with his time in Las Vegas at The Cosmopolitan’s French bistro Comme Ca and downtown at Park on Fremont working under mentor Juyoung Kang. While at Comme Ca and Park on Fremont, Hutchins learned the foundations of classic cocktails and the art of balance when creating inventive drinks.
Following his time in Las Vegas, Hutchins made his way to the East Coast, where he began his residency as Bar Manager for two of Maine’s top restaurants simultaneously. At Natalie’s, the renowned fine dining restaurant housed in Relais & Chateaux Camden Harbour Inn, Hutchins perfected a contemporary classic cocktail menu which focused on culinary pairing. While at Tempo Dulu, a Southeast Asian fine dining destination in the historic Danforth Inn, Portland, Hutchins’ dynamic beverage program utilized modernist techniques to create complex flavor profiles and visually stunning presentations. His beverage creations saw critical acclaim, garnering national press attention from the likes of the New York Times, Bon Appétit and Vogue.
In his short time on the East Coast, Hutchins established himself as one of the most innovative mixologists not just in Portland, but in the country, soon winning Starchef’s Cocktail of the Year in 2015, alongside an invitation to design cocktails for the Golden State of Cocktail convention in Los Angeles. His approach to cocktail formulation employs wildly creative thinking, using an enormous variety of ingredients and techniques, mixing drinks that provide stimulation for all the senses.
Embracing the West Coast for the first time, Hutchins was hired to open San Francisco’s multi-concept French restaurant; ONE65, where he developed dynamic beverage programs for each concept of the French culinary destination.
Now, Hutchins brings his creative energy to the role of Bar Manager for Palette restaurant in San Francisco's SoMa neighborhood. It represents an exciting next step in Hutchins’ varied career, in which he will be working to bring an artistic and creatively driven cocktail program to the city.