After working odd jobs such as playing in a band, trimming vines at a Muscadine winery, and being a ski lift operator in Montana, Trey found his passion for wine at the James Beard award-winning restaurant, Miller Union. It was at Miller Union that he learned to appreciate the intricacies of hospitality, food, and wine. He began as a server’s assistant at lunch but quickly made his way to becoming a bartender for the beloved Atlanta restaurant. Armed with the experience that he gained during this time, he sought to expand his knowledge on wine, which led him to working at Perrine’s in early 2020. Trey has passed his Introductory Sommelier Exam and is currently studying to become a Certified Sommelier.
“If you ever want to buy me a bottle of wine, I’m a sucker for Rhone wines with some age on them. One of my favorites that I had recently was a 1998 Dumien-Serrette Cornas. However, my loyalty lies with Champagne.”