"Food is our common ground,
a universal experience."

- James Beard

Who We Are

Corbeau is a Franco-Tacoman, anti-fascist, community-oriented restaurant. It is built on French technique, a commitment to local ingredients, and community growth. We source from local farms, ranches, and seafood purveyors for our vegetables, meat, fish, mushrooms, and the flowers on each table.

In 2026, we became the first restaurant in Pierce County to receive a Slow Food Snail of Approval, which we are immensely proud of.

We also strive to be a welcoming third space for everyone in Tacoma, opening to community organizations on Sundays. (If you are interested in learning more about this and using our space on Sundays, reach out to Trevor at trevor@corbeautacoma.com.) We also prioritize our incredible staff’s growth, pay equity, and wellbeing, which guides a lot of our decisions, including our service charge.

We opened in August 2024, rooted in a vision of creating a French restaurant that celebrated food grown and harvested in the Pacific Northwest. The menu changes frequently, driven by changes in seasonal ingredients. That intentionality in sourcing and creativity also carries over into our ever-rotating, seasonal cocktail program and robust wine program with an emphasis on bio-regenerative wine.

trevor@corbeautacoma.com

Trevor Hamilton

Owner, wine pourer, cat dad

As a native Tacoman and avid Francophile, Trevor is stoked to be opening his dream restaurant, Corbeau.

Trevor is a serial hobbyist, and wine has been the one thing that has been able to keep his interest for the long term. After falling in love with wine, Trevor became a Certified Sommelier and started his restaurant career.

After a stint at Canlis, Trevor became the Wine Director, GM, and partner at The Table.

Trevor ran the restaurant for seven years and garnered multiple Wine Spectator awards as well as helped guide The Table to Tacoma’s first James Beard nomination.

In his free time you can find Trevor playing chess, walking his dog with his wife, Emma, and drinking Cornas.

craig@corbeautacoma.com

Craig Tronset

Executive Chef, musician, cutie pie

Chef Craig is the shit. A veteran of the restaurant industry for over twenty years, we are stoked that Craig now has the opportunity to run the kitchen that he wants.

Craig worked for years at Bastille in Seattle where he honed his skill and technique in French cookery then moved back home to Tacoma.

He met Trevor at The Table where he was hired as the Chef de Cuisine and the two became fast friends. While bringing a breath of fresh air to the menu, Craig was the driving force behind the James Beard nod.

Craig will often be found weeding his garden while listening to metal music, or on the couch surrounded by his four cats and wife Alex. One couldn’t ask for a better life.