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    September 16

  • 11:05 AM

Chef dishes on cooking career

Davandra, davandrababb@nationnews.com

Added 03 February 2019


Executive chef of Pavao restaurant Trevon Stoute. (Picture by Krystal Hoyte.)

Trevon Stoute’s hands are dusty with flour as he deftly moves them. He is prepping for the next course he is about to serve on the menu at Pavao, the increasingly popular restaurant at Sweetfield Manor in Brittons Hill, St Michael.

Trevon’s rise to becoming the executive chef of Pavao was no easy feat.

His story is an admirable one. In fact, many would say his is the perfect success story.

“I didn’t grow up with a gold spoon in my mouth. I give a lot of thanks to God for bringing me a long way. It is a blessing to be in the position I am now. I had to fight for a lot of things. I had to fight to get out of certain situations. I was born and raised in Haynesville, so I know what it is to come from the rough,” the 24-year-old told EASY magazine. (DB)

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