Joseph Trevino

Chef, Yoi Sushi Bar

Joseph Trevino is the director of food and beverage and resort chef at La Torretta Del Lago Resort & Spa™. In this role, Trevino provides his culinary expertise to meeting and event groups utilizing the property's more than 70,000 square feet of function space as well as oversees the resort's food and beverage outlets. Premium offerings include Prime, CoCo Cove Bar & Grill, Energie, Yoi Sushi Bar, Essence Café, Final Putt Lounge, Mokka Café and Sonata Piano Bar.

Trevino brings extensive hotel and resort experience to his post, most recently as executive chef of the Four Star, Four Diamond Canyons in Park City, UT, the largest single ski and snowboard resort in the state. Prior to The Canyons, Trevino was chef de cuisine at the Peabody Hotel's acclaimed Dux restaurant in Orlando, FL.

From 1999 until 2005, Trevino was employed by Loews Hotels, where he held a variety of culinary posts at restaurants ranging from all day causal to fine dining. He joined the company at the Loews Ventana Canyon Resort in Tucson, AZ and was later promoted to chef de cuisine at the Loews Miami Beach Hotel in South Beach, FL.

A former marine, Trevino discovered his love of the culinary arts prepping food at a neighborhood Greek/Italian restaurant following his enlistment. After enrolling in the Scottsdale Culinary Institute in Arizona, he secured a chef intern position at the legendary Boulders Resort & Golden Door Spa in Carefree, AZ. His skill and determination led to future staff opportunities with the former Carefree Resorts group of luxury properties, including The Buttes in Tempe, AZ and The Lodge at Ventana Canyon in Tucson, eventually becoming the sous chef at The Lodge.