Atrium

With a culinary background spanning nearly two decades, Trevor Shibuya currently serves as Executive Chef at Atrium, Oliva Restaurant Group’s American bistro and martini bar. Born and raised in Kaneohe, Hawaii, Shibuya is motivated to deliver nostalgic memories of people and past experiences through his culinary creations and has a deep appreciation for different cultures and their gastronomic influences. Beginning his culinary career in 2006 in Hawaii, Shibuya worked as sous chef at Zia’s Cafe before landing at sister concept Kalapawai Cafe and Deli, working his way up to head chef over the course of eight years. In 2020, Shibuya moved to Atlanta where he became sous chef at Greg Norman’s Australian Grille, serving up to 600 covers at dinner and managing many aspects of kitchen operations. Most recently, Shibuya served as chef de cuisine at Zeb Stevenson’s Redbird, where he developed a deep appreciation for locally sourced ingredients, oversaw menu development and food purchasing, and honed his technical skills. At Atrium, he serves seasonally driven, creative appetizers, salads, mains and sides for lunch and dinner, and a tight brunch menu on weekends. Highlights on the menu include Wagyu Beef Tartare with fresno, chives, cured egg & grilled bread, Bang Island Mussels with calabrian chili butter, basil, fresno & grilled bread and the restaurant’s famed Atrium Burger, made with caramelized onions, american cheese & fancy sauce and served alongside salt & vinegar fries. Believing that a strong culture fueled by healthy relationships amongst staff is the backbone for a successful restaurant, Shibuya strives to educate all members of his team and ensure everyone is proud of their work and the role they play in the kitchen.