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Chefs

Paul Wireman

Will Bradof & Paul Wireman

Executive Chefs/Owners

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

Chef de Cuisine, Trio

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. In the fall of 2013, Nate found his way back to Trio as Chef de Cuisine. On his days off you can find Nate pursuing his passion for making goat cheese on his farm in Victor.

Chef_Stew

Stewart Rhodes

Chef de Cuisine, Local

From Jackson to Jackson, Stew grew up in Jackson, Tennessee, and studied Exercise Science at the University of Mississippi before moving to Wyoming in 2008. Having cooked all through high school, college and postgrad, he has been with us since 2010 when he began working at Trio. After a short break between restaurants, Stew returned to help open and oversee Local in 2012. An avid hunter and outdoorsman, he enjoys Local’s in-house butchery and became the Chef de Cuisine in the fall of 2013. On his nights off you can find Stew twirling girls around the Cowboy Bar’s dance floor.

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