Brett Preston

General manager

Brett has over 13 years of restaurant experience and about half of that time has been spent at The Barrel Room. He was originally hired as a server and worked under Owner and former GM Nate Higson for four years before being promoted to Manager. It was he who originally established the foundation on which our team is built on: hard work, dedication, quality, a passion for your what we do, having fun, and a genuine care for each and every team member and guest that walks in the door. As a Manager, Nate was able to show him how to effectively run a restaurant while finishing his Bachelor's degree at San Diego State University. After taking over as GM Brett has continued to promote the level of care and ethics that TBR was built on. He strives to create an environment that the TBR team enjoys to work in and where every guest that walks in the door feels like they are having a meal and a glass of wine in their own home with friends and family.

 

Trevor Chappell

executive chef

Trevor grew up in Rancho Bernardo and is also a RB High graduate. He received his culinary degree from Santa Barbara, and then his Bachelors in Business Administration from Point Loma Nazarene University. He started his cooking career in 2005 and has worked for various restaurants, including Bouchon in Santa Barbara, Jake’s Del Mar and Sunnyside in Lake Tahoe. His passion for food and wine then led him to travel Europe for over 5 months.

 
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Gerardo Lopez

SOUS CHEF

Gerardo's passion for food started when he was 12, working at his dad´s taquería in Sinaloa, México. After finishing high school, it was a no-brainer for him to pursue a career in Culinary Arts, and he completed his studies at the prestigious Culinary Art School in Tijuana, México. After finishing school, he moved to Chicago, for the opportunity to grow his skills and expose himself to some amazing chefs. Gerardo had the opportunity to work in restaurants such as Topolobampo with Rick Bayless, and the first Yusho by chef Matthias Merges. Most notibly, he was also able to get a glimpse of the amazing cuisine of Grant Achats at Alinea. After absorbing as much as he could, he returned to the San Diego area and was brought on to the TBR team. Gerardo is currently working on his Masters of Mexican Cuisines and enjoys applying all of his knowledge and craft into the dishes at TBR.

 
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Jamie Boyle

Manager / Event Coordinator 

Jamie was born in Liverpool, England. His family moved to San Diego when he was just a young lad. He grew up in San Diego and began his adventure in the industry starting out at Mesquite Grill in Scripps Ranch in 2005 and most recently at the Rancho Bernardo Inn in San Diego. Jamie Boyle joined our team in the Summer of 2014 as a server, and was promoted to Manager in December of 2015. He also serves as the Event Coordinator at TBR, where he takes pride in planning wedding rehearsals, showers, work functions, birthday parties and all the special events for our guests, and their friends and families. His passion for taking care of people and helping to make guests have a memorable experience, is what he loves most about this industry. “There is nothing better than the sound of a buzzing restaurant, full of laughter, people catching up, and the sound of cheersing glassware.”