The day before we met up with Chef Trevethan, he threw two birthday parties for his children. One was a sleepover, and he spent the morning cooking an elaborate breakfast for his daughter and her friends. It was one of the few instances where Thomas felt overwhelmed. But he powered through, despite young critics refusing to eat scrambled eggs because they were seasoned with garlic salt.
Read our interview with Thomas Trevethan of VUE Restaurant, part one.
And now, on to part two . . .
Tell us about growing up in Australia.
It was a fun outdoor lifestyle. Lots of sports– sailing, fishing and fresh seafood on the beach. My favorite childhood memory is surfing at the beach.
What brought you to Orange County?
The beautiful, California lifestyle.
Where did you attend culinary school, and was there something you learned that you might not have learned so quickly if you had not attended?
In Sydney, Australia I completed my four year apprenticeship. It taught me the foundation for my professional culinary career.
Last movie watched.
James Bond in Skyfall; it was my favorite!
When you're not in the kitchen cooking, what are you doing?
Surfing, windsurfing, cycling, tennis and family fun things with my beautiful wife of 12 years, Amanda, and our four children.
Hardest lesson learned:
How to live on my own at age 16.
Last song playing on the radio.
A Toni Braxton song.
What were you up to five years ago?
Running around the banquette halls and kitchens of the Paris Hotel in Las Vegas.
Do you have any additional skills that are non-food related?
I create big, 12 foot and larger paintings, and I weld recycled car parts together to make sculptures.
What would you be doing if you weren't in this business?
Teaching at a windsurfing school in Hawaii.