Roadtrip Nation
Trillis Rollins

Trillis Rollins

Executive Chef

Peach's Restaurant

Chicago, IL USA

If you can stay just one step ahead of yourself, then you can catch all of your mistakes before they even happen.


By Roadtrip Nation

Trillis Rollins

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Trillis Rollins Highlight
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My Defining Moment As A Chef
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Merging My Background As An Artist With My Role As A Chef
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Dealing With The Noise When Deciding To Become A Chef
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Put Your All Into Your Work
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Advice For Getting Started In Any Career


My road in life has been direct.
I went to college for graphic design and graduated in 2008—this was right in the middle of a recession, so it was very difficult for me to find a job.
I got a job as a dishwasher in a restaurant.
I began to see that there were opportunities to utilize my artistic abilities in the restaurant industry—I made it my goal to find a way to merge those two interests as I worked my way up.
I moved on from dishwashing to working in the kitchen as a prep cook, and then worked my way up to line cook.
I was eventually promoted to sous chef—it was very unexpected, but one of the best moments of my life because I was being recognized as a leader within the company for all of my hard work.
After another promotion, I currently work as the executive chef at Peach’s Restaurant in Chicago, Illinois.


High School
Graphic Design
Robert Morris University Illinois


Executive Chef

I am the lead chef at Peach's Restaurant in Chicago, Illinois.

Career Roadmap

My work combines:
My work combines:
Being Creative

Day to Day

I come into the restaurant, make the coffee, and then make sure all of the equipment and inventory is set and ready to open that day. I set the tone for the day as my employees all come in to work. I make sure everyone is comfortable and ready to work. Then, the rest of my day revolves around managing the restaurant and putting out any "fires" that may happen throughout the day.

Skills & Qualities Beyond School

I really lean into my artistic abilities as a chef, so attention to detail has been a huge factor in my style. I utilize my creativity and attention to detail in my dishes as well as in the restaurant as a whole. For example, I draw something new and creative every week on the chalkboard to enhance the experience for guests. Management skills are also important. I spend about 20% of my time cooking. I spend the rest of my time managing the restaurant and making sure everything runs smoothly.

Advice for Getting Started

Here's the first step for everyone

No one comes into a restaurant and starts out at the top. Be willing to take a job at the bottom and just stay motivated to show everyone around you what you want. Take every step as it comes. If you stay motivated and work hard, the progression will follow.


The Noise I Shed

From Peers:

"What are you doing? I thought you were an artist. You're becoming a chef now? What does that even look like?"