People
Chef/Owner David Everett
Chef David Everett has spent more than thirty years developing an intense appreciation of the purity of flavor and the commitment to quality that comes from the artisanal farmer. Whether it is hand crafted cheeses, organically raised livestock or lovingly tended produce, these products provide the inspiration for his menus and keep him intent on delivering the very best flavors possible to the table. After more than a decade of Five Diamond reviews, David made a dramatic move to get back to the flavors that lie behind all great food. His European styled brasserie – Blue Talon Bistro – has emerged as one of the leading eateries in the area. The opportunity to bring his vision of Modern American Dining to The Trellis is one of the most exciting culinary developments in the region in years.
General Manager Louise Wood
Louise comes to The Trellis having served ably as Chef Everett's right hand at Blue Talon Bistro since its opening nearly six years ago. With a long and distinguished career in restaurant and hotel management, Louise brings an international awareness and polish to our staff. Her attention to detail and her commitment to guest satisfaction make her the perfect person to take charge of the dining room. Louise's leadership is responsible for the service you will enjoy when you visit The Trellis. Her one weakness? Two (slightly spoiled) dogs, Sam and Jasper.
Manager Ann Green
Originally from Saigon, Vietnam, Ann has been at the Trellis for 15 years. Outside the restaurant she enjoys hiking and kayaking and has "been lucky to do many interesting things, from riding camels on the beaches of Pakistan, to living in a zoo in Arizona next to lions and tigers."
Manager John Morris
Originally from Falls Church, Virginia, John worked in restaurants such as The Regency Room at The Williamsburg Inn, the Dining Room at Ford's Colony and the Blue Talon Bistro before coming to the Trellis to serve as the Director of Beverage. Unsurprisingly his not-to-be-without tool is a corkscrew which he is happy to use to open his favorite wine, a 1985 Silver Oak Alexander Valley Cabernet Sauvignon, calling it "an epiphany".
Executive Sous Chef Cynthia Canto-Schuette
Before joining David Everett’s Team at The Trellis Restaurant, Cynthia has worked in restaurants from Tampa, FL, Louisville, KY to Yorktown Riverwalk Restaurant. On her days off she teaches a culinary arts class at J. Sargeant Reynolds in Richmond, VA. She particularly loves shopping for vintage clothing and putters around with jewelry making. When Cynthia finally relaxes she watches her favorite TV show “Top Chef” surrounded by her furry four legged friends. In the kitchen Cynthia cannot live without her Thai vegetable knife and her favorite ingredients are salt and pepper. One of her pet peeves is dirty hands in the kitchen.
AM Sous Chef Robert Coffey
Originally from Long Island, New York, Rob Coffey started at John Anthony's on the Water in Babylon, New York but has worked at Williamsburg-area restaurants for over 10 years, including Ford's Colony. He graduated culinary school with silver key and summa cum laude honors. In his time off Rob enjoys computers, sports, skiing and electronic music. His favorite ingredient to use in a dish is garlic and one of his favorite restaurants in Williamsburg is Florimonte's.
