Trey Erickson
A native of Chicago, Trey moved to Northern Virginia at an early age. Trey has always enjoyed cooking and wanted to go into the food industry while still in high school. Trey found entry level positions at several notable restaurants in the Middleburg and Leesburg area, working his way up from plongeur (dishwasher) to line cook during and after high school. Some of the notable local restaurants he has cooked in are; The Coach Stop — a Middleburg institution of home cooking; The Red Fox Inn — the oldest continuously run inn in the United States; and The French Hound — a bistro atmosphere with indigenous ingredients and flavors. Trey traveled to Florida, Ohio, Michigan, Illinois and Maryland honing his culinary skills in fine dining establishments. Gaining this experience, Trey was inspired to take on more responsibility at Lion & Bull as Chef de Cuisine, and has been flourishing ever since. Trey enjoys music, all sports and collecting cookbooks. He is always available to talk recipes, flavorings and the finer points of food.
