A native of
Brunswick, Georgia, Chef Trey Dutton grew up in Summerville, South Carolina. He
is a 2004 graduate of the culinary arts program at the Culinary Institute of
Charleston at Trident Technical College. In 1999, Chef Mike Lata gave Trey his culinary
first job in the kitchen at Anson. Trey went on to work for Chef Lata at FIG
from 2003 to 2005. Subsequently, he held the position of Lead Sous Chef at the
Sea Island Company’s property, The Cloister, in Sea Island, Georgia, operating
the 100 Hudson dining room, and of Chef de Cuisine at The Inn at Palmetto
Bluff, in Bluffton, South Carolina.
Trey developed
his own company in 2014, Southern Keep, where he produces small batch artisan
pickles and preserves. This began as an outlet for him to “share his love for
pickling and canning, especially by recreating his great-grandmother’s recipe
for ‘Cement Pickles.’” He describes them as a “super-crisp, sweet and tangy original. My great-grandmother's
recipe, infused with lots of love over the course of the three days it takes to
make them.”
In August 2014, Trey was hired by the Indigo Road Group,
where he will serve as Executive Chef at their Mercantile & Mash and The Cedar
Room properties at the Cigar Factory, scheduled to open in June, 2015.
Mercantile & Mash will be an emporium with a coffee shop, bar, bakery,
lunch counter and culinary mercantile on the ground floor; The Cedar Room is a
private event space above it. In the interim, Trey is working at the Indigo
Road Group’s properties Oak Steakhouse, in Charleston and Alpharetta.
Trey and his
wife Ellen have a four-year-old daughter, Avie Jane, and live in West Ashley.
