Provider Profile – Trevor Bayliss, MD, Medical Director, Phelps Cancer Center

09:09AM / Monday, December 05, 2022Print Story | Email Story

When Trevor Bayliss, MD, was an undergraduate at Williams College and a member of the school's hockey team, he was diagnosed with cancer, a frightening diagnosis for anyone. Despite treatments, his symptoms only got worse, until he was readying himself to accept the inevitable terminal stage. But remarkably a physician steered him to a very common cancer medication that put his illness in remission. His journey made him realize that his career path was going to be in oncology, where he could help people facing similar circumstances and hopefully lead them to their own survivorship.

Dr. Bayliss is now the Medical Director of the Phelps Cancer Center at the Hillcrest Campus of BMC.

"Cancer can be one of the most physically and emotionally challenging realities anyone can face, and patients who have been diagnosed with cancer and their loved ones want and deserve the best care possible," said Dr. Bayliss. "The Phelps Cancer Center is the region's most advanced and comprehensive cancer program in a location that promotes healing and well-being right here in the Berkshires. Our patients will never face their cancer diagnosis alone. Every patient is supported by an entire team of highly skilled, compassionate providers who are trained specifically in cancer care, from physicians and nurses to social workers and therapists. Additionally, all patients are assigned an oncology nurse navigator who will guide them through every step of their cancer journey. Our goal is to eliminate confusion and reduce as much of the anxiety that comes with a cancer diagnosis as possible, so that our patients can focus on getting better."

"At the Phelps Cancer Center, we focus on the 'whole person,' meaning we rely on the latest scientific and technological innovations in cancer diagnosis and care as well as a full range of wellness therapies to achieve the best possible outcomes for our patients," said Dr. Bayliss. "Because different types of cancer behave and respond in different ways to a variety of treatments, we design treatment plans specifically customized to each unique patient."

A Berkshire native, born and raised in Williamstown, Dr. Bayliss returned to the area after fellowship training in Hematology Oncology at Dartmouth-Hitchcock Medical Center in New Hampshire, where he also completed his residency training in Internal Medicine. He is board certified in Medical Oncology Hematology and Internal Medicine and has a medical degree from Albany Medical College.

For more information on the Phelps Cancer Center, visit https://www.berkshirehealthsystems.org/programs-and-services/cancer-center/.

Tags: BHS, BMC,

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Texas-Style Barbecue Opens for Lunch, Takeout in Downtown Pittsfield

By Breanna SteeleiBerkshires Staff
12:16PM / Tuesday, October 06, 2026

PITTSFIELD, Mass. — FireKing BBQ is making it easier to find its smoked ribs — they're in the Clocktower Building in downtown Pittsfield.

Owner Ethan Sumner has been operating as a catering service for more than a decade, with a mobile smoker for his award-winning barbecue.

"We specialize in low and slow cooking as well as grilling over charcoal and hardwoods," he said. "We love using cherry wood, apple wood, and a little kiss of hickory wood in all of our cooking. Most of our cooking, I should say. And we don't use any propane. I'm a purist in that sense. I love cooking over open flame and hot coals."

He works alongside Robear Robespierre, who helps with Sumner's sales and distribution.

Sumner said he spends hours cooking his meat, like his baby back ribs that won him first place in the 2019 Grillsdale competition in New York State. It takes him about six hours, two of them smoking at 250 degrees, to cook the ribs.

He said he wanted a space to be able to keep up with demand. Business dropped off every winter because people think of barbecue as outdoor food, and while he will cook outside even in negative temperatures, an indoor space lets him serve year-round, including football season and the Super Bowl.

He is now located at 75 South Church St. and he is no stranger to the building. Sumner had run the publication Berkshire's Best: Buys, Business, and Beyond out of the building so he knew its possibilities.

"It's funny how I've come full circle here back into the building. So I've always kind of seen this space. But I was never into culinary then. I was into publishing. So this is 13 years in the making, and I had my paper for 13 years, which again, is coincidental," he said. "So I just really like this space. It's modern. It's nice. It's clean, and that's how my food is. It's clean. It's fresh, and it's local, just like me."

Sumner is originally from New York City and made his way to Great Barrington with his family. One of the inspirations behind his business was his father, who loved to grill outside.

"Even when we lived in New York City, he would go on the terrace of our 36-story apartment building on the third floor there was a terrace, and he would always cook on a Weber charcoal grill with charcoal, and I always was fascinated by that. And he always loved cooking outside, and he loved cooking over charcoal. And he would always make this mustard and tea leaf steak," he said. "That was a standout. It was a family favorite of ours and I could always taste the difference between something that was cooked [with charcoal]. Even when I was 7 years old I could, I always craved that certain taste that you could only get from charcoal."

He wants customers to know he cares about his food and its quality, making sure he gets the best ingredients for his dishes.

"I want them to know that. I'm a barbecue guy, but I also offer so much more. I consider myself somebody who loves cooking over open flame, smoking meats, but I also love using fresh ingredients to create deli sandwiches and fresh salads," Sumner said. "So I want people to associate FireKing with quality. I also want to point out that I get a lot of my meat from Mazzeo's meat market. So I don't sacrifice quality, which I think is half the battle in doing what I do is getting quality meats and produce."

He hopes customer will find the eatery a comfortable atmosphere to enjoy their lunch and hangout, or grab a sandwich and go.

"They could grab a pulled pork sandwich in about a minute and a half flat and be out of here if they want to. So there's no pressure," he said. "I love the community. I love talking to people here. Everyone in this community has been super kind and gracious, and I appreciate them. And I want to give back what they've given me."

He also plans to have DoorDash and barbecue pickup packages for families, and to have vacuum-sealed, pre-cooked smoked ribs with reheating instructions, also available for local pickup.

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