Tremaine Devine is a native of Chicago, Illinois and has been cooking for 28 years now. He has worked at Eli's Cheesecake Bistro, Pappadeuax Seafood and McCormick & Schmick's Seafood. He is an alum of Louisiana Culinary Institute and his specialty is meats and baking. He has worked under great chefs such as Rick Bayless (The Slurping Turtle), Chef Stephanie Izard (Little Goat Diner), and Ryan Andre (City Pork II). He is a firm believer that a great restaurant doesn't distinguish itself by how few mistakes it makes, but how well we handle mistakes.