For Trevor Iaconis, Executive Chef of The Dogwood at Blackberry Farm®, cooking has always been a natural extension of family, celebration, and creativity. Raised in an Italian household where every occasion was marked with a meal, he discovered early on that food was his medium of expression. At 14, he stepped into his first professional kitchen as a dishwasher and shrimp peeler in a small restaurant in Ormond Beach, Florida — a humble beginning that set the foundation for his future. Formal training at The Culinary Academy at Seabreeze High School and The Culinary Institute of America led him to Blackberry Farm, where he began as an intern in The Barn in 2011 and steadily rose through the ranks from line cook to sous chef, then senior sous chef.

In 2017, Iaconis joined The Dogwood, embracing its connection to the property’s Garden and the exceptional ingredients grown on-site. Named Executive Chef in 2024, he leads the restaurant into its next chapter with a wellness-minded approach, creating dishes that balance seasonal produce, bold flavors, and thoughtful comfort. His philosophy blends personal style with the beloved character of The Dogwood, honoring tradition while exploring new ideas. Outside the kitchen, Iaconis finds inspiration on the water, in the garden, and through time spent hiking with his family and dog — pursuits that mirror the natural beauty and grounded spirit of his work.