Michigan born and bred, Trenton Chamberlain grew up in the west side of the state in The Village of Lakewood Club, outside of Muskegon. Shortly after high school, Trenton left his home for the first time to study baking at the prestigious New England Culinary Institute in Montpelier Vermont. The first few years after graduation found Trenton in the kitchen at American Seasons, Crop and Bohemian Bakery in Vermont as a pastry chef and baker. From there, Trenton spent formative years manning the pastry program at The Ritz Carlton in Naples, Florida before settling back in his home state of Michigan. Trenton spent a few years as the Head Baker at Metro Detroit's popular Italian outpost, Crispelli's before setting his sights on his own group of projects in Grosse Pointe Park. Alongside the Cotton family, Trenton formed the popular Chamberlain Hospitality, which consists of Brick's Pizzeria, LeRouge Bakery and Red Crown. Brine Oyster House is the group's fourth project. As Director of Operations, Trenton oversees all culinary and hospitality facets of the group's portfolio.
Trenton describes his cooking style as rustic and passionate, lovingly referring to his food as "comfort food with a kick" or "fancy grandma cooking." Outside of the restaurant, Trenton can be found planning his next trip, drinking wine with friends and hosting dinner at his home.
