Martell's Executive Chef, Trent Mead

Chef Trent Mead brought his passion for food to the Black Swan in October, 2008. Working in the restaurant industry for the past 15 years, his flair for Italian-style cooking and fresh seasonal ingredients have driven him in his never-ending love affair with food.  He is extremely customer focused!  Says Mead, "This is a service business.  Nothing is outside my limits when it comes to accomodating the customer.  In my mind, the customer is king!"

Originally from Battle Creek, Mead is a graduate of Michigan State University. He has worked all over the state. His experience includes:  Chef de Cuisine at the Battle Creek Country Club; Corporate Chef for Felpausch's upscale supermarket in Battle Creek named Zucca; and Executive Chef at an Malia's in Marshall.  Chef Mead was recruited to head the kitchen of Millennium Restaurant Group’s Coldwater property Martell’s Tavern. Mead served as the Executive Chef in Coldwater for three years and has now relocated to Kalamazoo to take over the helm in the kitchen at the Black Swan. Mead has been an invaluable asset to the Black Swan-Martell's changeover, and has let some of his italian flair shine through to the new Martell's menu.