Chef Thomas Trevethan
Certified Executive Pastry Chef Thomas Trevethan began his pastry career at the age of 16 with a four year apprenticeship as a Pastry Cook in Sydney, Australia under the instruction of World Champion M.O.F. Pastry Chef, Herve Boutin. After receiving his Tradesman’s Papers, Thomas continued his education in the best pastry schools in Paris, France, where he studied under World Champion M.O.F. Pastry Chefs. While in Paris Thomas undertook the DGF Culinary School Course in Advance Sugar Showpiece production.
Chef Thomas was employed by Harrods of Knightsbridge London, and by hotels in Cannes, Nice and Monte Carlo in France. He then spent several years at The Sheraton Hotel as Pastry chef in Stockholm Sweden. He then spent three years traveling the world in the luxury cruise liner industry, working first for the six star 1000 passenger ship Crystal Cruise Lines. He then joined the Silver Seas Cruise Lines, the foremost small cruise line in the world. Chef Thomas was the Executive Pastry Chef for The Ritz Carlton Hotel, Cancun, Mexico for 4 years. He was a member for the pastry Advisory board and assisted in the Openings of the Ritz Carlton South Beach Miami, Grand Cayman Island and Cancun Mexico.
In 2008 Chef Thomas attained Certification from the American Culinary Association of Certified Executive Pastry Chef (CEPC), and he holds the western chair for the National American Culinary Federation pastry advisory board and is an active member.
Recipes by Chef Trevethan
The delicious crisp apples, with spices, nuts and butter along with a crumble topping, baked in the oven make for a perfect fall dessert. The delicious pecan and key lime tarts are made with pecan and various kinds of chocolates, fresh key lime juice, and four kinds of berries.
Delicious apple streusel made from fresh ingredients having crunchy apple chips on the mascarpone cream layered on the phyllo chips having cream on glaze on the side is sure gourmet dessert for your guests.
The combination of a buttery crust, glistening under subtly sweet rich and creamy pastry cream and topped with neatly arranged sliced colorful seasonal fruits like strawberries, peaches, kiwis, apples, lime and different kinds of berries. Garnished with gold leaf and chocolate swirl; difficult for people to resist and is good for health too!
Chefs Luciano Pellegrini and Thomas Trevethan are joined by Jordan Exber from the Juvenile Diabetes Research Foundation to make Sugar free molten chocolate cake is made with sugar free chocolate and garnished with raspberry sauce, blue berries topped with whipped cream is sure an excellent healthy desert. This Banana Pudding is the luscious and creamy desert topped with cinnamon ice cream and dry caramel sauce having aromatic flavors of cinnamon and vanilla.
Tapioca Pudding is a sweet milk-based dessert with a wonderful creamy texture and flavor. Complimentary served with exotic fresh fruit sauce topped with cold coconut sorbet and garnished with mint leaf. Delicious and easy to make banana beignet made with egg white and egg yolk rolled on the sugar and cinnamon
A light desert Fruit Compote made with tropical fruit and berries poached in simple syrup and having a distinct flavor of cinnamon and star anise. A simple "make-ahead" dessert that will wow your friends and family. Top this delicious fresh fruit compote with coconut sorbet.