Chef Trenton Shank

Serving: Ember Roasted Babaganoush w/ Summer Squash Succotash and Pickled Cucumber on a Kale Cracker

Trenton Shank, formerly of Plum Southern Kitchen & Bar, in Durham, was born and raised in the wild western suburbs of Dallas/Ft. Worth. Early on he discovered cooking was something he loved to do and he had a knack for it. He won a national culinary competition while still in high school that led to scholarships to the New England Culinary Institute. He graduated first in his class and went to work gathering professional experience.

After NECI, Trent worked at the beloved Relais & Chateaux property, Twin Farms, in Barnard, Vermont. After 2 years he moved to the West Coast, working as a chef and then as a farmer at the Fess Parker Winery. He developed their garden, growing everything possible for the restaurant; including pigs. One special pig named Bruce was grown and loved and served to the guests at Trent’s wedding in September of 2020 to pastry chef; Emma Spalding Shank. Two weeks later, the couple moved across the country to Durham and opened their first restaurant.

Trent is inspired by the farmers and producers around Durham to create Plum’s seasonal menus. His southern cuisine is inflected with Mexican, Cajun and Asian flavors that he loves. Emma and Trent reside in Durham and plan to grow many things together.

Read our blog: Celebrating Culinary Traditions with Trenton Shank at Dinner in the Meadow