Will Bradof & Paul Wireman

Will is a graduate of Colgate University and The Culinary Institute of America. He has interned at Tra Vigne in Napa, California, and at il Vecchio Mulino in Tuscany, Italy. Before founding Trio, he was a chef at The Snake River Grill here in Jackson.

Paul majored in Business Management and Nutrition at Harding University in Arkansas followed by extensive chef/management experience at the Palomino Restaurant in Minneapolis. His pre-Trio Jackson years were also at The Snake River Grill.

In the spring of 2005, Will and Paul joined forces to plan their first restaurant: Trio: An American Bistro. Opening in September of 2005, Trio has enjoyed a steady success driven by Will and Paul’s exacting standards of culinary excellence and by their ability to inspire their kitchen team and staff to new levels each year in providing delicious, fresh, and innovative food.

In the spring of 2012, Will and Paul decided to open their second restaurant, Local. On Jackson’s town square, Local will provide a larger venue to showcase their interest in reviving the craft of in-house butchery and charcuterie, and for promoting locally-ranched Wyoming beef.

Nathan Ray

Originally from Michigan, Nate started his career as an engineer and then went on to culinary school in Grand Rapids. He joined the Trio team in the fall of 2010, immediately becoming an integral part of the operation. With a passion for cheese-making and farm-to-table style cooking, Nate moved to the position of Chef de Cuisine of Local in the spring of 2012.

Adam Lassiter

Hailing from Nashville, Tennessee, Adam joined the Trio team in the winter of 2009 and quickly advanced to the position of sous chef. Constantly seeking perfection with every dish, Adam is a driving force, and Chef de Cuisine,  behind Trio.