Trey Foshee
Background Trained at the Culinary Institute of America. Worked at La Folie, San Francisco; L'Orangerie and Röckenwagner, Los Angeles.
How he got into cooking "I needed to support my surfing habit."
Menu bomb Barbecued barracuda.
Favorite equipment Anything that's made of cast iron.
Mentor La Folie's Roland Passot. "He led by example; he was the first in and the last to leave."
Favorite place to eat Sushi Nozawa, Los Angeles.
How he got his name "My dad loved poker, so he named me Trey, for the 'three' card. Très fauché is French for very penniless; my dad had no idea I'd ever cook in a French kitchen."
Recipe tip If you can't find fresh morels, soak dried ones in water.
Won Best New Chef at: The Tree Room, Sundance, Utah
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