About Us

OWNER: TREVOR

Trevor has been involved in the hospitality industry for over two decades working locally at places like the Ritz-Carlton Resort & Spa, The St. Regis Resort and the Marriott. His hospitality adventures brought him to open Deer Valley’s Montage resort for nearly a year before returning to Southern California to work for The Oak Creek Golf Club and the Monarch Beach Golf Links. It was then that the vision for Trevor’s at the Tracks was born. In 2015 Trevor invested in the Sarducci’s Restaurant Depot, managing and running it for 9 months before renovating the space for 9 months after that. Opening Trevor’s at the Tracks in February 2017 was truly a dream come true. It’s been a family operation since the beginning with his mom Jeanne being the keeper of the garden and lead in design and his dad, Greg the true Trevor's at the Tracks handyman. Trevor considers himself blessed every day to get to call this "work" - because, in actuality, it's his passion.

GENERAL MANAGER: SARAH DACEY

Sarah is an experienced General Manager with 20+ years in the hospitality industry. From food & beverage management, to catering, sales, and everything in between, Sarah has done it all! A passion for education has lead her to attain a Level 1 Sommelier Certification, from The Court of Master Sommeliers and a WSET Level ll. This has afforded her the opportunity to develop an educational program for our team, guaranteeing a top notch dining experience from industry professionals.

Originally from Boston, Sarah's love of traveling guided her to our sunny OC shores 12 years ago to see what we have to offer. And luckily for us, she loves it! Sarah was the Corporate Mixologist and Bar Manager at a few of Orange County’s favorite beachside spots, before she joined the Trevor's family.

When she's not tableside at Trevor's, you can probably find her on or near a beach, ideally with a glass of wine, enjoying the sunset. Next time you see her, feel free to say hi!

ASSISTANT GENERAL MANAGER: ISAIAH BROUSSARD

I started in hospitality at 16, working at a luxury gym for roughly 5 years before following an opportunity to work in motorsports and logistics. I quickly realized that I missed the human element of my job and took an offer to return to hospitality. Fortunately, that offer fell through and I was left in a tight spot. A friend offered to get me started as a server at a local restaurant. After cutting my teeth as a server, I was trained as a bartender and then moved into a management role. While I enjoyed what I did, it wasn't until I started my position at Trevor's at the Tracks that I genuinely fell in love with my work. It's one thing to work in food and another to work at a place with such consistent support and learning opportunity. The love, gratitude, and excitement at the tracks is real and I couldn't be more proud to be a part of such a special place. 

RESTAURANT MANAGER: MATT TINNES

Born and raised in SoCal, Matt acquired his love for food from his mom and grandmother who were equally talented in the kitchen.  This passion for great food, shared with great company, naturally pushed him to pursue careers in hospitality.  He has worked for multiple local restauranteurs over the past 20+ years and has enjoyed every bite!  Early in his career he worked in the kitchens but preferred the face to face interactions that the front of house allowed him to have with the community.  "I love how sharing a meal brings people closer together.  I also love the camaraderie shared by the staff through working toward a common goal.  What Trevor and the entire management, culinary and support team have created here at the tracks is truly something special.  I am incredibly honored to be a part of it!"  When Matt is not at the tracks you can find him flying overhead in his paraglider or spending time with his 2 year old son Gray, showing him all the joys California has to offer.