Trevor Blyth won the Roux Scholarship in 1996, at the age of 27. It was his 4th time entering the competition. He staged at La Côte Saint-Jacques in Joigny, Burgundy and is now chef and owner of Cook Toyko in Japan.

Trevor grew up in Norfolk and first decided he wanted to be a chef at the age of 15 after taking a part-time washing-up and cleaning job at a local bakery, while still at school. He went on to train at Norwich City College Hotel School and began his career at Hintlesham Hall in Suffolk, where the then-head chef Robert Mabey (National Chef of the Year 1984), who had travelled to Japan, was the first to introduce Trevor to some Japanese flavours and ideas, such as tempura.

From there, Trevor went on to work as chef de partie at Rules in Covent Garden and then Waldo’s restaurant at Cliveden House, Berkshire. In 1993, he went to work in France for Michel Guérard at his three-Michelin-starred restaurant, Les Prés d'Eugénie in Eugénie-les-Bains. His application had been warmly received thanks to the scholarship’s first winner Andrew Fairlie, who had staged there in 1984, for paving the way for British chefs working in France. There, he worked with a number of French chefs who remembered Andrew, as well as other chefs from all over the world. Among them were five stagiaires from Japan, two of who have become Trevor’s life-long friends. When he returned to London, the following year he took a position at Le Gavroche working under Michel Roux Jr.

A year later Trevor was appointed to his first head chef position at Girauds Restaurant in Burnham Buckinghamshire and, in 1996, Trevor won the Roux Scholarship, which he maintains was the award that had a greater bearing on his development as a chef than any other single event in his entire career history. During his stage with Jean-Michel Lorain at La Côte Saint-Jacques in Joigny, Burgundy, Trevor was able to build on his knowledge of French cuisine learned from Michel Guerard and Michel Roux Jr.

On returning from France, Trevor became head chef at Mallory Court Hotel in Leamington Spa, Warwickshire. Two years later he took over the running of the kitchen at the newly opened Pelham Street restaurant in South Kensington, London, which was nominated for best newcomer and best modern British restaurant in the 1999 Evening Standard Carlton food awards.

Trevor left for Japan in November 2000 and worked at the 40-seat Barakura English Garden restaurant in Nagano prefecture where he published his first book with NHK (the national broadcaster) about his cooking style in Japan. Three years later he met Hiromi, his wife-to-be and moved to Tokyo, taking over as Executive chef at the French-Asian fusion restaurant, Kayumanis, in the Ginza district. In 2006, Trevor and Hiromi decided to open their own restaurant, The White Fox, named after the mythical, magical, mischievous, spirit foxes, messengers of Inari, the Japanese God of rice and food. This enabled Trevor to combine all that he had learnt about Japanese cuisine with his knowledge of French cuisine to create a unique and individual modern style of his own. In 2007 Trevor was awarded first prize in the Eat-Japan International Original Sushi Competition and The White Fox was listed in the top 5 contemporary restaurants in Japan, every year from 2009 to 2015 in the Asia-wide Miele Guide.

They launched their online e-commerce business Cook Tokyo in 2014. The Cook Tokyo website provides detailed information about Japan’s unique cooking products and English language access to the highest grade traditional Japanese ingredients which are otherwise not available to chefs and restaurants outside Japan.

In August 2016, after ten years of successful trading at The White Fox, Trevor decided not to renew the buildings rental contract in Oji as he wanted to further develop his cuisine concept at a larger Central Tokyo location. Trevor is currently seeking investment to enable him to realise his new restaurant project.

Trevor has written several articles about cooking in Japan for various international food and travel publications and also appeared several times as guest chef on the NHK World, Delicious Japan programme. He has also cooked at special events for all of the past three Ambassadors to Japan at the British Embassy, Tokyo. In 2012 he and Hiromi arranged a gastronomic tour of Japan for Michel Roux and 16 former winners of the Roux Scholarship competition. And in 2017 Trevor arranged the stage for that year's winner of the Roux Scholarship Luke Selby with Seiji Yamamoto at Nihonryori Ryugin, Tokyo.