Our Story

Kate was born in Concord, MA, but grew up mostly in Seattle with summers spent in Boston. She often cites her extended west coast family gatherings centered around family and food as a highlight of childhood. From early on, she embraced the joy of breaking bread with loved ones. A savvy academic, she graduated Cum Laude with a degree in International Relations from Boston University, spending her final semester abroad in Madrid. Kate was seduced by the food and beverage culture in Spain and discovered her passion for the culinary world.  After graduating, she found the nine to five job prospects not to her taste so she began working as a cook for the acclaimed Tony Maws of Craigie Street Bistrot. 
From age seven, Trevor realized that feeding people was his happy place – since then he’s been consumed by it. With parents in the military, his family moved frequently before settling in Southern California. By high school graduation he had the requisite industry experience to enroll at the Culinary Institute of America in Hyde Park, NY. After graduating from the CIA, Trevor began a four year journey cooking in highly regarded Relais et Chateaux properties; L'Orangerie in Los Angeles, The Vineyard at Stockcross in England (Two Michelin Stars), Steirereck im Stadtpark in Vienna (One Michelin Star) and The French Laundry in Napa (Three Michelin Stars). Realizing wine country wasn't really home he moved east to try something new. When he settled in Cambridge he felt at home for the first time in his nomadic life. He looked for the hardest brigade he could find and accepted a spot on Tony Maws’ team at Craigie Street Bistrot. 
It was there at Craigie Street Bistrot where the two chefs met. Somehow between the long, intense hours and grueling prep lists the pair carved out a little time for romance. When the Bistrot moved across town to become Craigie on Main, Trevor moved into the pastry position while Kate was charged with training new hires on Garde Manger. Kate left Craigie to cook at Cambridge’s T.W. Food, where she worked her way up to Sous Chef.  Meanwhile Trevor opened Five Corners Kitchen, a casual bistro in Marblehead, as Sous Chef. 
They then spent two summers on Nantucket working for Chefs Gabriel Frasca and Amanda Lydon. Kate ran the grill and then fish station at Ventuno while Trevor filled pastry and savory leadership roles at Ventuno and Straight Wharf.  In the winter between seasons on the island they got married on the Cape.  They spent their extended honeymoon in Europe eating at their bucket list restaurants, making cheese on a goat farm in rural Andalucia, and staging in restaurants in London and on the English coast.
After their second season on Nantucket, The Smiths headed to New York City where Kate spent two years as Chef de Partie at Le Bernardin (Three Michelin Stars). She left with a deft hand for fish and a healthy knowledge of fine sauce work. Trevor’s first job in NYC was as Senior Sous Chef at Dovetail (One Michelin Star), an elegant fine dining restaurant on the Upper West Side. He left that job to be Charcutier at the Danny Meyer’s Gramercy Tavern (One Michelin Star) where he studied sausage making and hospitality in equal measure. 
When the Smiths decided it was time to move back to Boston, Kate returned to work for Tony Maws as Chef de Cuisine of the Kirkland Tap & Trotter. She then moved on to serve as Chef de Cuisine at Toro, Ken Oringer and Jamie Bissonnette’s popular Barcelona-inspired tapas bar in Boston’s South End. Trevor also went to work for Oringer and Bissonnette. He spent a year in management rotating as needed between all the restaurants in the group (Coppa, Clio, Toro, Little Donkey and Uni). Oringer and Bissonnette ultimately offered him the role of Executive Chef at Coppa, their charming enoteca also in the South End.
Trevor has spent the last year before opening working for an old friend in the front of the house at Alcove, a restaurant that became an instant classic. It afforded him the time to reflect on the critical aspects of service from a different perspective, explore beverage service, and deepen his respect for the relationship between the restaurant staff and the guests. Kate worked as the domestic cheese buyer at Formaggio Kitchen in the South End. She expanded her knowledge of unique cheeses and larder items with a focus on New England. In their spare time they enjoy the local music scene, tending their garden, and canning the farmers markets’ best offerings. 
Ever since childhood Trevor and Kate have been enamoured with the satisfaction of feeding those around them. Family, friends and strangers can attest to their dedication to creating the perfect meal. Their adult lives have been spent preparing for this moment; learning and gathering experience to give birth to this Gastropub called Thistle and Leek.