ORDER ONLINE
  Brett Preston  |  General Manager   Brett has over 13 years of restaurant experience and about half of that time has been spent at The Barrel Room. He was originally hired as a server and worked under Owner and former GM Nate Higson for four years before being promoted to Manager. It was he who originally established the foundation on which our team is built on: hard work, dedication, quality, a passion for your what we do, having fun, and a genuine care for each and every team member and guest that walks in the door. As a Manager, Nate was able to show him how to effectively run a restaurant while finishing his Bachelor's degree at San Diego State University. After taking over as GM Brett has continued to promote the level of care and ethics that TBR was built on. He strives to create an environment that the TBR team enjoys to work in and where every guest that walks in the door feels like they are having a meal and a glass of wine in their own home with friends and family.

Brett Preston  |  General Manager

Brett has over 13 years of restaurant experience and about half of that time has been spent at The Barrel Room. He was originally hired as a server and worked under Owner and former GM Nate Higson for four years before being promoted to Manager. It was he who originally established the foundation on which our team is built on: hard work, dedication, quality, a passion for your what we do, having fun, and a genuine care for each and every team member and guest that walks in the door. As a Manager, Nate was able to show him how to effectively run a restaurant while finishing his Bachelor's degree at San Diego State University. After taking over as GM Brett has continued to promote the level of care and ethics that TBR was built on. He strives to create an environment that the TBR team enjoys to work in and where every guest that walks in the door feels like they are having a meal and a glass of wine in their own home with friends and family.

  Trevor Chappell  |  Executive Chef   Trevor grew up in Rancho Bernardo and is also a RB High graduate. He received his culinary degree from Santa Barbara, and then his Bachelors in Business Administration from Point Loma Nazarene University. He started his cooking career in 2005 and has worked for various restaurants, including Bouchon in Santa Barbara, Jake’s Del Mar and Sunnyside in Lake Tahoe. His passion for food and wine then led him to travel Europe for over 5 months.

Trevor Chappell  |  Executive Chef

Trevor grew up in Rancho Bernardo and is also a RB High graduate. He received his culinary degree from Santa Barbara, and then his Bachelors in Business Administration from Point Loma Nazarene University. He started his cooking career in 2005 and has worked for various restaurants, including Bouchon in Santa Barbara, Jake’s Del Mar and Sunnyside in Lake Tahoe. His passion for food and wine then led him to travel Europe for over 5 months.