Executive Chef, RT Lodge

Maryville, TN

Participating In: Feast by the Field Saturday

Born into a family of farmers and chefs, Trevor Stockton was raised to have a great respect for quality locally grown and raised products from an early age. Memories on his great-grandfather’s farm in Gainesboro, Tenn., instilled an appreciation for agriculture, and time spent in the kitchen with his father, a professional chef, solidified a passion for cooking and learning to preserve, pickle and can homegrown ingredients the old school way for use year-round.

Chef Stockton took a break from restaurants to earn his Associates Degree in Business Management from Macomb Community College before bringing his talent back to the kitchen at the Restaurant at RT Lodge where he trained under Chef Rick Mace, now executive chef of Café Boulud in Palm Beach. Chef Stockton also honed his craft training under Chef Josh Feathers at renowned Blackberry Farm before taking the sous chef position at the Lodge in 2013. Today, as executive chef, Chef Stockton provides guests expertly crafted dishes inspired by the region, and he finds great joy in working with local farmers and purveyors, including his own family’s farm, Stockton Farms.

Chef Stockton uses his platform to instill the same respect and passion for cooking in his staff, and to educate the community about food preservation and learning to live off the land. Additionally, Chef Stockton and RT Lodge partner with Special Growers, a nonprofit with the mission of providing job training and employment opportunities to disabled young adults and teens in Blount County. Special Growers produces and gathers high-quality herbs for local chefs, and their herbs are incorporated into the dishes at the Restaurant at RT Lodge weekly.

When not in the restaurant, Chef Stockton enjoys fly fishing in the Smoky Mountains, exploring new cultures and culinary traditions in other countries while traveling with his wife, and collaborating with like-minded Knoxville-area chefs about improving the local food scene. He’s also an active member of Southern Foodways Alliance and Slow Food Tennessee Valley.