Chef Tres’s Bio | The Lobster Trap

	The vision of The Lobster Trap was complete when Executive Chef Tres Hundertmark joined the team. All over the country people have been savoring the adventurous cuisine that Tres has been known to deliver for the last two decades. From the House of Blues in New Orleans to the Beau Rivage Casino in Biloxi to the Chanticleer on Nantucket Island and at the track at Churchill Downs, Tres has been delighting customers with his mouth-watering taste combination’s. If you haven’t had the good fortune to experience what Tres can do in the kitchen, you may have read some of the articles that Tres has written for Prep Magazine, Global Chef Magazine, or the Kentucky Restaurant Association Journal. You may have even heard his radio show on WFPK Radio Louisville or seen him on "Beef Made Easy", a Saturday afternoon series on WB.
Chef Tres Hundertmark
The natural talent that Tres has combined with his training at the New England Culinary Institute and eighteen years of experience in the kitchen have made Tres an invaluable asset to any restaurant. Fortunately, the lure of the Blue Ridge Mountains drew Tres and his family back to their Appalachian roots. Asheville is thrilled to welcome him back!
	Chef Tres Hundertmark