Chef Trevor Bethke, CEC
Chef Instructor
As a Culinary Arts lab instructor, Chef Trevor Bethke joined Baker College of Muskegon in 2005, moving to Baker College’s Culinary Institute of Michigan when the facility opened in 2009. Chef Bethke has more than 16 years of culinary experience with a specialty in International cuisine and fish and game fabrication and preparation. He studied food and wine abroad in Italy, France, and England and received his culinary training and an Associates Degree in Culinary Arts from Grand Rapids Community College. Trevor earned his Certified Executive Chef (CEC) designation from the American Culinary Federation (ACF) in early 2009 and garnered his first Executive Chef position at the age of twenty-one. Trevor’s professional experiences include:
- Executive Chef and General Manager, The Trillium, Spring Lake, Michigan
- Special Events Chef, The Gilmore Collection, Grand Rapids, Michigan
- A.M. Dining Room Manager, Jack’s Restaurant, Spring Lake, Michigan
- Executive Chef, Arboreal Inn, Spring Lake, Michigan
- Executive Chef, Dee-lite Thymes Three, Grand Haven, Michigan
- Lead Cook, The Kirby House, Grand Haven, Michigan
- Lead Cook, The 1913 Room, Amway Grand Plaza, Grand Rapids, Michigan
- Lead Cook, Garden Room Restaurant & Bighorn Steakhouse, Keystone, Colorado
Chef Bethke is also an active member of the American Culinary Federation, West Michigan Lakeshore Chapter MI 122. Other organization affiliations and interests include: - Ice Carving Professional
- Team Coach/Advisor, ACF Student Competition
- Academy of Wines Graduate
- ServSafe Certified
- Training for Intervention Procedures (TIPS) Certified
- Demo Chef/Advisor, Grand Haven Public Schools Career Day
- Professional Tournament Angler
- Avid Hunter
