Chef Tres Hundertmark is a twenty- four year veteran of kitchens from New Orleans to Nantucket Island. The diversity of the chef 's experience ranges from creation and partnership in a neighborhood coffee house in Louisville, Kentucky to managing multiple restaurant operations as an Executive chef at the Mirage Resort 's Beau Rivage Casino Resort in Biloxi, Mississippi. Breakfast service, high volume catering, casual, family, four diamond fine dining ,and landmarks like Churchill Downs are all venues in which the chef has built his reputation as one of the best chefs in the south.
Experience in kitchen and restaurant design from a simple coffee counter, the fast paced Lobster Trap and the large institutional casino kitchens allowed Tres to work as a design consultant on the Ohr O'Keefe Museum of Art, designed by world renowned architect Frank Ghery.
For over a decade Tres has been a contributor to regional, and national magazines and trade journals writing about food, travel, nutrition and the restaurant business as he knows it. He was also the host of a weekly radio show on WFPK, public radio in Louisville, and a frequent co - host on the TV series "Beef Made Easy", while living in Kentucky. Working in the many areas of media , Chef Tres also has brought his experience to the marketing and advertising components of the various restaurants he has launched and managed, allowing them to maximize the full potential of their physical creation.
Why oysters? "They are a passion within my love affair with cooking." Tres not only has a varied and deep knowledge on the subject of these wonderful creatures he is also a champion oyster shucker participating in shucking events all over the country. Along the way, he is happy and proud to share his knowledge and experience not only for oysters but for the business that allows him to explore his passions in the kitchen and beyond.