Kent Trebilcox has been passionate about cooking from a very early age. He was first introduced to the art by his mother and his grandmother, who were both from Italy. They prepared foods familiar to their homes in Europe and the Orient, where they spent much of their lives.

After considerable travel in Europe following high school in Denver, Colorado, Chef Trebilcox enrolled in the prestigious Cordon Bleu Cooking School in Paris for training in classic French cooking. Concurrently he completed rigorous training at L'Ecole Hotelliere de Paris to become one of the first Americans to achieve the CAP, the important French Certification for Cooking. While living in Paris he worked as a private corporate caterer and he discovered for his mentor, Chef Pierre Siri of La Chamaille Restaurant, to whom he credits his development as a chef.

After returning to the US, Chef Trebilcox held positions at many restaurants and taught and consulted on many projects. As the Executive Chef for the State of Colorado and Governor Richard Lamm, Chef Trebilcox served Heads of State, Political and Business leaders and Arts and Entertainment personalities. Further work experiences took him to Tahiti and California where he catered for the motion picture industry in television and feature film.

As the son of farmers and innkeepers, Paul Fallon has literally experienced food from it's conception through it's harvest, processing and preparation.  This involvement with crops, orchards, livestock and the running of a full-scale restaurant certainly was a major factor in shaping Paul's career choice and passion.  After attending Johnson and Wales, Paul had the opportunity to work as executive chef of the classic French restaurant, Le Posh at Caesar's Palace Atlantic City and then later he headed up a catering company that served members of congress, race car drivers at the Indy and Brick Yard series, governors, celebrities like Morgan Freeman and even the President of the United States.  From Indiana, he returned to the hospital circuit, (formerly at Johns Hopkins) working with Sodexo and St. Vincent's hospital systems at  in their nutritional health and food services departments.  The connection between food and total body health became a keen interest for him and he stayed in that industry, landing in Lynchburg working for Centra Health in the same capacity.  His love of food and nutritional health bleeds over into his family life as he enjoys staying active with his wife, daughter and two dogs and riding his bike.  In autumn, the smell of bacon is never far from his memory since his parents and a neighbor farmer smoked their own meats and it reminds him that he is doing something he loves.