"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 opened his dream restaurant, Corbeau, in September 2024.

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.

matt@corbeautacoma.com

Matt Oldja-Rincon

fun glasses connoisseur, pizza snob, plant parent

Born and raised in New Jersey, Matt started cooking as a way to play with limited ingredients and that passion blossomed into a lifelong pursuit. Matt started his restaurant journey in fast food, quickly realized he had found his place in kitchens, then attended culinary school.

Chasing after knowledge led him to the best restaurants in his area and beyond, eventually pushing him into the culinary pressure cooker of Chicago. Matt honed his skills in the world of Michelin-level dining, including at Etta and Next of the Alinea Group.

Matt’s focus is on collaboration, creativity, and a state of perpetual learning in the kitchen, paired with a genuine warmth and hospitality, plus and a strong conviction that cooking should be really freaking fun.

Matt moved to Tacoma in 2024 with his wife, Dallys, and two dogs, Loki and Luna. As a nature-loving, outdoorsy bunch, they immediately fell in love with the Pacific Northwest. When not in the kitchen, you’ll find Matt exploring a trail or biking around town.

tara@corbeautacoma.com

Tara Combs

virgo, former Arkansan, busybody

With 15 years in hospitality, Tara Combs has built her career around one simple idea: great service should feel genuine, memorable, and a whole lot of fun. As Corbeau’s Director of Service, Tara brings her warm, bubbly personality to the dining room, behind the bar, and to every guest interaction along the way.

A lover of good wine, great cocktails, and even better company, Tara is especially at home at Corbeau. She loves helping guests discover something new, whether that means finding the perfect bottle, mixing up a cocktail, or simply making someone’s night a little brighter.

When she’s off the clock, Tara is a devoted dog and plant mother, home cook, cross-stitcher, and enthusiastic consumer of whatever TV show currently has her hooked. In other words, she contains multitudes—and probably has a glass of wine nearby.