TREVOR HIGGINS Executive Chef
Originally hailing from Cleveland, TN, Trevor Higgins’ love of food began early—much of his childhood was spent in his grandparent’s garden where he gained a respect for local ingredients pulled straight out of the ground. In high school, he began working in restaurants and never looked back, going on to study his craft at Johnson and Wales in Charleston, SC. Upon graduation, Higgins immersed himself in the fast-paced work of restaurant kitchens which served as a crash course for the young chef. After a brief stint in Asheville, NC, Higgins accepted a position at The Sanctuary at Kiawah Island in Charleston and quickly worked his way up to Chef de Cuisine.
Fascinated by other cultures and motivated by a desire to see the world, Higgins packed his bags and moved across the globe to Italy to learn from some of the best in the world. He settled in the town of Reggio nell’Emilia, and worked under Chef Enzo Bertolini at Café Arti. Higgins considers that experience—and seeing people brought together by food halfway around the world—one of the most valuable experiences of his life. He returned to Charleston armed with new skills and a fresh perspective where he teamed up with Chef Matthew Neissner to open Blend downtown.Higgins later went to work as sous chef under Chef Jeff Robinson at the Charleston Marriott, a JHM Hospitality property. After a successful four-year tenure, JHM tapped him to open an exciting new project in Greenville, SC called Roost.
As executive chef, Higgins is thrilled to bring his Southern sensibilities to Roost, where he will serve up such dishes as Crab and Tarragon Funnel Cake with honey and bacon powder; Sous Vide Country Pork with chocolate bbq; and Carbonara with lima beans, pea meal bacon and 64 degree egg.When he’s not in the kitchen, Higgins spends his free time hiking with his dog, reading, traveling, and working on new recipes at home.
BRIAN FISHER Sous Chef
Brian Fisher was born in Ft. Walden Beach, Florida. When he was just 5 years old, Brian moved to Greenville, SC and fell in love with the city. In his teenage years, he moved to New York for a short while to live with his grandmother, and that’s where his love for cooking began. He was fascinated and inspired by his grandmother’s ability to create a dish using just a few ingredients from their local market. They would shop together for produce and meat, as she taught Brian how to pair seasonal foods on a budget. His love for cooking has only frown since then. Brian returned home to Greenville to attend culinary school. He graduated from Greenville Tech’s Culinary Institute of the Carolina’s, and has almost 20 years of experience working in hospitality.
He was formerly a cook at Table 301 and is excited to be part of the Roost team as Sous Chef. Brian enjoys cooking with a Mediterranean flair, specifically working with seafood. His best dish? Mussels! Brian lives in Piedmont, SC with his wife and two daughters. When he’s not in the kitchen, Brian is spending time with his family and volunteering for the Ronald McDonald House and Children’s Hospital.
CHRIS GEORGE General Manager
Christopher is the general manager of Roost in downtown Greenville. He has worked in the hospitality industry since age 14 (interspersed with interludes as college professor, graphic designer, wilderness education instructor, purveyor of outdoor recreational equipment, landscaper, and cartoonist), working every position in both front and back of the house. In addition, he has over sixteen years of restaurant/hospitality management experience. Prior to his time at Roost, Chris was Food & Beverage Manager/Assistant Club Manager at The Cliffs at Keowee Vineyards. He has assisted in the opening of several new restaurant concepts in the Greenville area, including The Bohemian Café and Wild Ace Pizza and Pub.
Chris’ passion is cocktail mixology. He began mixing cocktails long before he was old enough to drink them, thanks to the Old Mr. Boston bar guide that he swiped from his parents’ bookcase. Recently, he built the beverage program at the Art Bar on Main Street and was the BMW Charity Pro-Am Bartender Mix-off Champion in 2015 and 2016.
In his free time, he enjoys writing for Edible Upcountry, reading, painting and getting lost in the woods.