Get to Know Trey Tench, Chef de Cuisine at The Continental
photo courtesy of Sean Brock
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Culinary blood seems to run through Trey Tench's veins. He grew up watching his father, a restaurateur and Executive Chef, in the kitchen and was deeply intrigued by the restaurant business from an early age. Before he was old enough to drive, Trey immersed himself in chef culture by working at his father's restaurant. He got his first real taste (no pun intended) of hard work during that experience. Inspired by his father's adventurous life and passion for food, Trey already had his feet ready to follow in his father's footsteps. Now, over a decade later, he has taken on the role of Chef de Cuisine at Sean Brock's Nashville restaurant, The Continental.
Before making the move to Nashville in 2022, Trey worked for several years as a chef at restaurants in Kentucky and South Carolina, where he met Sean, whom he will work alongside. Trey and Sean first met at Charleston's McCrady's restaurant, where Trey impressed Sean with his discipline, passion, and talent. Now coming back together through their reunion in Nashville, Trey, Sean and The Continental culinary team will create menus featuring American cuisine with dishes inspired by 19th and 20th century American restaurants.
Learn more about the man behind the menu by reading Trey's interview below, where he discusses his journey as a chef and talks about how life in Nashville is treating him so far.
"My favorite thing about Nashville so far is the people."
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Your father was a restaurateur and Executive Chef during your youth. How much did his career influence your desire to follow in his footsteps? Do you have any favorite memories of watching your father in the kitchen?
My father being a chef and having a restaurant throughout my childhood played a huge role in me entering the culinary field. Working in a restaurant from the time I was 13 kept me out of trouble, but also helped me understand what it means to truly work with your hands and what it takes to learn a craft.
My father being a chef and having a restaurant throughout my childhood played a huge role in me entering the culinary field. Working in a restaurant from the time I was 13 kept me out of trouble, but also helped me understand what it means to truly work with your hands and what it takes to learn a craft.
My father’s stories from his career about all the places he worked, the chefs he met along the way, the glory, and the heartbreak, made me always think of what a wild, intense life he choose to live. I couldn’t think of anything better, especially having him there to help guide me through it. Some of my favorite memories from that time in my life were made working on the line as a teenager – learning from so many mistakes that were made, fighting to earn the respect of veteran cooks who knew very well my father was the boss, and the amazing feeling of crushing a busy Saturday night service – all things I’m extremely grateful for learning sooner rather than later in my career.
What brought you to Nashville and what are your favorite things about the city so far? What has been difficult about the transition?
After moving to Kentucky and helping open the bar at Willett Distillery, I had the chance to visit Nashville quite often. I had known for some time that it was an exciting city that many people were moving to. Having this opportunity come up was very fortunate timing. I had spent about two and a half years in Bardstown and was itching to get back to the fast-paced city lifestyle. Being a big fan of music, art, sports, and food, I couldn’t think of a better place to be. My favorite thing about Nashville so far is the people. Everyone I’ve met is trying to do something interesting and cutting edge in their own way. I’m happy to be a part of that mindset and culture. The transition moving here has been smooth. I’m very lucky to have friends and family already here who have been more than helpful getting me acclimated.
How do you come up with ideas for recipes? Do you have any favorite or "go-to" ingredients that you incorporate often?
In the beginning stages of an idea for a dish or a recipe, I don’t like to have a rigid style or mindset about it. Ideally what happens is we will get a seasonal product that’s amazing and delicious, and from there, I start thinking about techniques, old and new, that would fit it best. I’ll start to think about what other ingredients could be added to help lift it and really showcase the product. Once this is established, it’s time to start bouncing the ideas off other team members to gain more insight. While doing this, I always like to go back to thinking about how to respect and keep the integrity of the product we received without too much handling. My favorite pantry or go-to ingredients to use are usually Asian and more than likely Japanese; things like amazing vinegars, shoyu, aminos, seaweeds, and dried seafood - ingredients that can make a dish unique and stand out with subtle, gentle use.
What are some of your personal favorite foods? Is there one meal you could eat every day for the rest of your life?
My parents spent time in California and throughout the southwest when they were younger, and brought their love for Latin food with them back to South Florida. Every Sunday was spent with an immaculate taco spread. Tacos are probably my favorite thing to eat and remind me of home.
After moving to Kentucky and helping open the bar at Willett Distillery, I had the chance to visit Nashville quite often. I had known for some time that it was an exciting city that many people were moving to. Having this opportunity come up was very fortunate timing. I had spent about two and a half years in Bardstown and was itching to get back to the fast-paced city lifestyle. Being a big fan of music, art, sports, and food, I couldn’t think of a better place to be. My favorite thing about Nashville so far is the people. Everyone I’ve met is trying to do something interesting and cutting edge in their own way. I’m happy to be a part of that mindset and culture. The transition moving here has been smooth. I’m very lucky to have friends and family already here who have been more than helpful getting me acclimated.
How do you come up with ideas for recipes? Do you have any favorite or "go-to" ingredients that you incorporate often?
In the beginning stages of an idea for a dish or a recipe, I don’t like to have a rigid style or mindset about it. Ideally what happens is we will get a seasonal product that’s amazing and delicious, and from there, I start thinking about techniques, old and new, that would fit it best. I’ll start to think about what other ingredients could be added to help lift it and really showcase the product. Once this is established, it’s time to start bouncing the ideas off other team members to gain more insight. While doing this, I always like to go back to thinking about how to respect and keep the integrity of the product we received without too much handling. My favorite pantry or go-to ingredients to use are usually Asian and more than likely Japanese; things like amazing vinegars, shoyu, aminos, seaweeds, and dried seafood - ingredients that can make a dish unique and stand out with subtle, gentle use.
What are some of your personal favorite foods? Is there one meal you could eat every day for the rest of your life?
My parents spent time in California and throughout the southwest when they were younger, and brought their love for Latin food with them back to South Florida. Every Sunday was spent with an immaculate taco spread. Tacos are probably my favorite thing to eat and remind me of home.
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