Scholar Spotlight: Trevor Thomas

Every year, Jones Dairy Farm reaffirms its commitment to the food industry by awarding scholarships to culinary students. We partner with institutions such as the Culinary Institute of America, Madison Area Technical College, Fox Valley Technical College, and Blackhawk Technical College. Jones Dairy Farm takes pride in supporting the culinary community, encouraging students to explore and pursue rewarding careers in the industry. Learn more about the Jones Difference.

Trevor Thomas, a 2024 Jones Scholar, is an Executive Chef with the Hillstone Restaurant Group. A recent graduate of the Culinary Institute of America, he earned his Associate of Applied Science in Culinary Arts with High Honors.

In the final weeks of his CIA program, Trevor began interviewing and staging with Hillstone in Houston. Seeing the company’s operations firsthand, its commitment to excellence, guest-first mindset, and deep respect for ingredients, he knew it was the right fit. After accepting a position, he relocated to West Palm Beach, Florida, and recently completed Hillstone’s training program.

With several new locations opening in 2026, Trevor is excited for the future and looks forward to eventually leading his own Hillstone-branded restaurant.

1) When off the clock, what’s your favorite item to make for your family and friends?
I really enjoy baking with my wife, so banana nut bread or zucchini bread is often the choice!

2) Who or what is your biggest culinary influence (or food influencer)?
Chef Uyen Pham is the biggest culinary inspiration of my career. While at the CIA in San Antonio, she taught me crucial fundamentals about being a chef such as staying organized, punctual, precise, and always two steps ahead. She calls it the “Cut Blue Tape” mentality, which comes from making sure your labels are cut neatly and consistently. Even though it is just a label, it represents a way of life. I firmly believe that the habits you create in the kitchen reflect the habits you carry through life, and Chef Pham opened my eyes to that. The energy you put out into the world and around your peers is just as important as the amazing food you create.

Chef Edward Lee is also a huge inspiration to me. I grew up watching him on TV and always knew I wanted to be like him. Later I learned that Chef Pham and Chef Lee are friends, which made the connection feel even more meaningful. My favorite quote from him is, “Our food traditions are the last thing we hold on to… they are not just recipes; they are a connection to the nameless ancestors.”

3) What advice would you give students currently enrolled in culinary school that you wish somebody shared with you?
Your time at the CIA is a beautiful journey. The effort you put in directly reflects what you take away from your education. Try and get a little better every day because you can do anything with steady growth.

4) What has surprised you most about working in the restaurant industry post CIA?
I was surprised that my Hospitality, Wine, and Front of House training translated so easily and quickly. It really does give me a different dimension as a chef.

5) What is your favorite Jones product and why?
The Dry Aged Cherrywood Smoked Bacon is a staple in my house! There’s nothing like sweet-smoky bacon with a Denver omelet.

6) What did receiving the Jones scholarship mean for you at the time?
It honestly meant the world to me and made me a Jones Dairy Farm supporter for life. I moved more than 3,000 miles from Alaska to attend the CIA, and the scholarship gave me the confidence and motivation to keep striving to be great.

7) Any other fun facts you’d like to share?
As I mentioned above, many of your habits in the kitchen translate to daily life. Take care of yourself both mentally and physically! This industry is a rewarding, challenging, and grueling. A healthy and happy chef is key to a long career.

Click here to contact Trevor.