The Dogwood

Trevor Iaconis

Growing up in an Italian family who commemorated every occasion with a meal, Trevor Iaconis had an authentic love of enjoying great food and being in the kitchen from an early age, finding food and nourishment as his medium of art. At 14 years old, he got his start in the food and beverage industry as a dishwasher and shrimp peeler in a family-owned restaurant in Ormond Beach, Florida. Following formal training at The Culinary Academy at Seabreeze High School and The Culinary Institute of America, Trevor began his career at Blackberry Farm as an intern in The Barn in 2011. Working his way up from line cook, Trevor was promoted to sous chef then senior sous chef. He transitioned to The Dogwood at Blackberry Farm® in 2017 as senior sous chef, and in 2024 was named executive chef of the Dogwood.

Trevor’s attraction to Blackberry is anchored in the opportunity to work with the best ingredients, showcasing what’s grown on property in the Garden. Stewarding the next chapter of the Dogwood, Trevor’s menu focuses on wellness-minded dishes, utilizing seasonal produce and sharing big, bold flavor. His food philosophy seamlessly melds his personal culinary style with the beloved cuisine of the restaurant, balancing classic comfort dishes with innovative ideas. When he’s not in the Dogwood kitchen, Trevor loves to be out on the water any time he can. On land, he enjoys gardening, hiking and spending time with his family and dog.