TREVOR LUI
restaurateur, chef, author, storyteller
Trevor has made a life and career surrounded by the sights and sounds of food and drink. Trevor was awarded the 2022 Social Advocate Award by Restaurants Canada and was named to the 2023 Power 60: Inspiring Asian Canadians of Influence. He has spent more than 20 years producing thousands of event experiences as an executive for major entertainment venues, top-tier hotels & casinos.
A diverse builder of innovative implementation, brand marketing, operations, and ground zero buildouts, he likens a good, honest meal on a street corner to being tied down to a corporate boardroom. He’s a lover of ‘the story’ and is inspired by each bite and sip around him and believes we are all connected through our dining experiences.
In 2018, Trevor shed his corporate job to fulfill his entrepreneurial dream of creating unique experiences. He has helped co-create and develop some of Toronto’s foremost food brands: Kanpai Snack Bar, Yatai Japanese Street Food, Makan Noodle Bar, Pop Kitchen, BaoBird, Superfresh and FatBao.
His agency, The Highbell Hospitality Group, curates uniquely immersive culinary events that push the boundaries of innovation coupled with a growing list of clients that seek their services for curated food, drink, and lifestyle experiences.
Trevor is also co-founder of the agency Quell, representing food & drink talent with a focus on broadening BIPOC work and leadership and DEI consultation. In addition, Trevor is a frequent consultant, speaker & editorial contributor to industry publications and business forums, as well as holding executive posts on boards in the global tourism and academia space — including Destination Toronto. He has also provided promotional ambassadorship to numerous notable consumer brands and was a regular contributor to Cityline. Trevor is a published author of the award-winning Double Happiness Cookbook.
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For Trevor’s Clay Pot Chicken, the key to this quality dish is Canadian chicken !
Super Noodle Co. made its debut at the CNE with a brand-new stall!
Super Noodles was a huge success at Union Station this summer ! Big thanks to our friends at A-Sha and the well-equipped kitchen at Ninja Kitchen Canada for making it happen!
Trevor attended Fete chinoise’s signature LNY event, celebrating Chinese culture and traditions through design, music, fashion, art, and more at the city’s signature LNY event
Trevor hit the @imexamerica stage in Las Vegas, sharing how strategic food and drink choices can elevate events and spark connections through culture!
Chef Trevor Lui shares a spin on the classic Caesar salad with a recipe inspired by Chinese flavours. "We're gonna take out half of the romaine and add the Gai Lan."
Chef Trevor Lui shares his tips to making a holiday entertaining seafood board without blowing your budget. "This is our way of doing a fairly budget friendly sea-cuterie."
Chef Trevor Lui teaches you to make your own broth for boosting immunity. "You have almost everything in your fridge and in your pantry."
Surprise guests with chef and cookbook author, Trevor Lui's flavourful, Asian-inspired recipe.
Alesson on the significance of dim sum in Chinese culture. "Dim Sum means 'touch of the heart.' It's like little bites and morsels of stuff we share on a lazy Suzan
Surprise guests with chef and cookbook author, Trevor Lui's flavourful, Asian-inspired recipe with Indigo
This game is designed to celebrate Taste Canada's 25th Anniversary! Trevor Lui steps up to the plate.
Chef Trevor Lui shows how to prepare a Macanese Portuguese chicken curry on Citylline.
Trevor Lui shows Superfresh - his destination for Asian street food and cooks up some of his favourite bar snacks on Cityline.
Trevor Lui prepares his famous Taiwanese Chicken using Canadian chicken!
Chef Trevor Lui's modern spin on beef and broccoli will get you into the kitchen to try it out!
Super fresh, super flavourful AND super easy! Chef Trevor Lui is making the perfect summer 'slaw in the Daily Dish on Cityline.
This award is given to a member of the foodservice industry that leads by example, serving as a champion of inclusion, diversity, equality and social justice. Trevor's commitment to redefine and create a more equitable and inclusive foodservice ecosystem through the launch of Quell Now has been a source of inspiration to many.
Trevor Lui makes spicy queso dip with wonton chips!
POWER 60: The Most Inspiring Asian-Canadians: This list features today’s most inspirational Asian-Canadians, all with one common denominator…inspirational tenacity, from across the country we all know and love, Canada.
An important and timely conversation on anti-Asian racism in Canada. Trevor Lui, Pay Chen, and Amy Go give us insight.
Superfresh aims to bring the vibe of an outdoor night market indoors and every single booth is an Asian-owned or -led business.
Trevor Lui speaks about Quell’s founding, the timing of its launch and how challenges he’s faced in his own career led him to this.
Awarded 1st place in the Reference Category by the Alcuin Society Awards for Excellence in Book Design in Canada Shortlisted for 2022 Taste Canada Awards in Regional / Cultural Cookbooks. Eighty-eight recipes, eight compelling stories, and one man’s dream.
Here is how event professionals can work towards delivering inclusive experiences.
Food has become the subject of conversations surrounding Asian stereotypes and racism. And while nostalgia and pride banded the community together, it also revealed the hidden trauma many Asians encountered growing up in Canada, including Trevor Lui.