About Us

Learn More About Trevor's

WE ARE A TRACKSIDE EATERY THAT SERVES FINE FOOD, STRONG DRINKS AND WORKS DAILY TO LIMIT OUR CARBON FOOTPRINT.

Welcome to Trevor’s at the Tracks where you will experience the finest, internationally-inspired cuisine while dining in San Juan Capistrano’s historic train depot built in 1894. Known for our relaxing courtyard patio dining, Trevor’s at the Tracks lets you take in the beauty of Old San Juan as you sit near a soothing fountain and enjoy your favorite beverage, appetizer or creative selection from our varied menu.

At Trevor’s, we strive to use locally sourced ingredients as often as possible. In the golden state of California, where the sun shines 266 days out of the year, our produce abounds! This is why we are committed to using locally acquired fruits and vegetables, ripe in their “seasons”. We work with our food vendors to ensure we are getting locally (west coast) caught seafood that is sustainably caught or grown in a sustainable farm. Our menus feature grass-fed beef, cage-free chicken and eggs, and ethically raised livestock.

Meet Our Staff

about us

OWNER: TREVOR

Trevor has been involved in the hospitality industry for over two decades working locally at places like the Ritz-Carlton Resort & Spa, The St. Regis Resort and the Marriott. His hospitality adventures brought him to open Deer Valley’s Montage resort for nearly a year before returning to Southern California to work for The Oak Creek Golf Club and the Monarch Beach Golf Links. It was then that the vision for Trevor’s at the Tracks was born. In 2015 Trevor invested in the Sarducci’s Restaurant Depot, managing and running it for 9 months before renovating the space for 9 months after that. Opening Trevor’s at the Tracks in February 2017 was truly a dream come true. It’s been a family operation since the beginning with his mom Jeanne being the keeper of the garden and lead in design and his dad, Greg the true Trevor's at the Tracks handyman. Trevor considers himself blessed every day to get to call this "work" - because, in actuality, it's his passion.

about us

GENERAL MANAGER: SARAH DACEY

Sarah is an experienced General Manager with 20+ years in the hospitality industry. From food & beverage management, to catering, sales, and everything in between, Sarah has done it all! A passion for education has lead her to attain a Level 1 Sommelier Certification, from The Court of Master Sommeliers and a WSET Level ll. This has afforded her the opportunity to develop an educational program for our team, guaranteeing a top notch dining experience from industry professionals.

Originally from Boston, Sarah's love of traveling guided her to our sunny OC shores 12 years ago to see what we have to offer. And luckily for us, she loves it! Sarah was the Corporate Mixologist and Bar Manager at a few of Orange County’s favorite beachside spots, before she joined the Trevor's family.

When she's not tableside at Trevor's, you can probably find her on or near a beach, ideally with a glass of wine, enjoying the sunset. Next time you see her, feel free to say hi!

about us
about us

EXECUTIVE CHEF: JOSEPH TRIPI

Executive Chef Joseph Tripi was born in Buffalo, New York and developed his early passion for food and cooking as a child in his family's kitchen. A move to California at age 10 and a dinner at Benihana sparked Joseph's interest in becoming a chef. After completing the Culinary Arts Associates Program at Orange Coast College, Chef Joseph worked briefly for California Pizza Kitchen and was then hired by Wolfgang Puck. He went on to open 6 locations for the famous chef and developed recipes and training programs for his chain of restaurants. Tripi further honed his skills at Cheesecake Factory, Morton's, Houston's and Rock Bottom Brewery. With the opening of Trevor’s At The Tracks, Chef Joseph has now successfully opened 27 restaurants, 4 of which were his own.

Chef Joseph’s interest in using the freshest ingredients for his recipes strongly supports the "Locally Acquired and Globally Inspired" theme of Trevor's at the Tracks. His eclectic menu changes with the seasons and includes many dishes that use food harvested from our on-site garden.

top