Photo by Mai Pham Trevor White's mother 'encouraged' him to cook when he was 13.
This is the second part of a two-part Chef Chat feature. If you missed Part 1, you can read it here.
This week, we're chatting with Trevor White, a regional chef with Landry's, whose job is to oversee 20 restaurants, among them Morton's The Steakhouse, The Oceanaire and the new Morton's Grille in The Woodlands. In Part 1 of our chef chat, White described his role in the Landry's organization and shared the process for developing the new menu at Morton's Grille. Today he talks about the events in his life that led him to become a chef.
EOW: How much time are you spending traveling now? What is a typical week like for you?
TW: I usually fly out on Monday. If I go to a cluster group -- let's say the L.A. area -- then I'll usually hit two or three restaurants that week, make a quick trip and go through. I've done weeks on end in a restaurant. We just opened in Biloxi, but it's usually Monday through Friday, and I usually fly home in the afternoon and try to spend as much time as possible with my family.