Austin 360
Trevor Lui started working in his parents' restaurant when he was a kid, eventually working his way up to the wok station, a hot, fast job that taught him almost everything he needed to know about food.
Almost. Lui worked in marketing and event planning for a few decades before returning to the kitchen as a chef and food brand developer behind Highbell Group, which is named for the restaurant he spent so much time in as the son of Chinese immigrants in Toronto. Lui now oversees a number of buzzy food concepts, including Joybird and Makan Noodle Bar, and in non-pandemic times, his team hosts pop-up restaurants and culinary events to bring people together over good food.