Congratulations to Trevin Hutchins of One MICHELIN Star and Green Star Aphotic, the 2024 MICHELIN Guide California Exceptional Cocktails Award Winner!
Equipped with a craft distillery, Aphotic delivers a one-of-a-kind house program overseen by head distiller and bar director Trevin Hutchins. Using vacuum distillation to infuse spirits with foraged and farmed botanicals like seaweed and fig leaf, he expertly crafts cocktails perfectly suited to Aphotic's adventurous, marine-inflected aesthetic.
Learn more about Trevin’s journey in the industry and his favorite drinks below. Cheers!
How were you introduced to the world of cocktails?
I've grown up in this industry. My parents owned restaurants when I was a kid, so I've always been a part of it. I've worked in pretty much every facet of this industry, as far as the bar side goes. I started in nightclubs and then cocktail bars, and then found my way to fine dining. And I love it. It's my home, for sure. I really appreciate the care and thought that goes into everything.
How has your relationship with cocktails changed?
My approach has changed, but I was really fortunate starting in the industry with great mentors that taught me a foundation, and everything we do is still really built off of that foundation of classic cocktails. Here, we have this set of sixteen cocktails that we teach as the base, and they're the mother cocktails. For us, it's a unique opportunity, because we can plug in some of our house-distilled spirits into these classics and make something you can't get really anywhere.
We work a lot with foragers here in California, and we have the opportunity to distill them into these botanical spirits. It gives us an opportunity to continually work with products that may only have a really short shelf life or are difficult to source. So we essentially look at the distillation process as a form of preservation.
What’s the biggest misconception about mixology or cocktails in general?
Mixology wise, it's that it's about the bartender themselves. This industry is about the guests. Without them, we really have nothing to do. It's about creating an experience for guests.
What advice would you give to someone who wants to be in a position like yours?
It comes back to that foundation. One, making sure that they understand it's a lot of time, and it's all about continuing to educate yourself. Refine your skills and collaborate with other people. The greatest part of our industry is the community, making sure that you're collaborating with your peers, and the rest will come.
What are you drinking these days?
Martinis, for sure. I love a classic London dry like Tanqueray or Sipsmith. Dry martini, twist, and olive, and I'm happy.
Favorite non-alcoholic drink?
I have a couple. Untitled Art has this really amazing Italian-style Pilsner. It's almost as good as drinking an ice cold Peroni on a warm day. I also love Pathfinder, the non-alcoholic amaro. It goes great in coffee. It's a nice boost of flavor.
How have your cocktail tastes changed over the years?
My taste and approach for cocktails is really dependent on where I am. It’s evolved throughout my career, as I've worked in different style restaurants. Aphotic is seafood focused, so I've really wanted to bring that into the program. We're using seaweed, for instance, for our gin that we use in our martini. We're also working on a lobster distillate right now.
What’s your ideal meal and pairing?
Oysters and vermouth – Macchia dry vermouth. It comes from Sardinia, made with myrtle berries. It goes amazing with oysters.
Hero image: Kelly Puleio / Trevin Hutchins
