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Our Staff

Capi Peck, Executive Chef/Owner

Capi Peck, Executive Chef/Owner

Capi Peck, Executive Chef/Owner

Capi Peck is a Little Rock native who calls herself a “self-taught good cook.” Her love of great food and cooking grew from her childhood experiences at her family’s establishment, the Sam Peck Hotel. Capi’s grandparents, Sam and Henryetta Peck, expertly ran the well-known downtown spot that brought a cosmopolitan flair to Little Rock. The hotel and its restaurant, which saw their peak in the 1960’s, was the first introduction to fine dining and European-influenced foods for many Arkansans.

As a tribute to the memory of her grandparents and the hotel, Capi serves a few of Sam Peck’s creations at Trio’s Restaurant, which she co-owns with partner Brent Peterson (and, yes, they’re back as a couple). Capi strives to offer diners an interesting mix of American ingredients and cooking styles infused with worldly flavors – hence Trio’s cuisine: global. But even though the food says, “global,” the ingredients are often local. Capi strives to use locally grown produce when it’s available and in season. You’ll often see her at the Farmers’ Market on Saturday mornings choosing the freshest produce for the weekly specials.

Capi is well-traveled and fluent in Spanish – perfect for researching one of her favorite cuisines: Interior Mexican. When she’s not at Trio’s you’re likely to find Capi practicing yoga, swimming, or biking. An avid gardener, she’s rightfully proud of her extensive shade garden which she shares with her dogs Chica and EV.

 

Brent Peterson, Co-Owner

Brent Peterson, Co-Owner

Brent Peterson, Co-Owner

Brent Peterson began Trio’s with three women in 1986.

Brent is a real Arkansan having spent his youth in Charleston, Siloam Springs, and Monticello before moving to Little Rock. While at Hall High school Brent spent a year in Costa Rica as an exchange student learning Spanish, which he keeps current on the job. Also, Brent graduated from UALR with honors majoring in International Business and Psychology. He captained the swimming and water polo teams and received the G.J. Francis Memorial Award for outstanding sophomore at the university.

In his “before Trio’s” life, Brent was a wellness professional, an administrative aide for Rep. Beryl Anthony, and a waiter at Anderson’s Cajun’s Wharf. Brent is a cyclist, swimmer and trail runner. On weekends you’re likely to find him in the woods running with Capi and his dogs, EV and Chica. Brent is also past-chair of the Arkansas Green Restaurant Alliance, co-coordinator of Arkansas Take Action and a member of the Ecumenical Buddhist Society of Little Rock.

 

THE MIGHTY TRIO’S STAFF

One of the keys to the success of Trio’s is the group of employees who have been an integral part of Trio’s almost since the beginning. These star employees boast more than 15 years at Trio’s. They’re a big reason our food is consistently delicious!

 

Stephanie Caruthers, Managing Partner, Trio’s

Stephanie Caruthers, Managing Partner

Stephanie Caruthers, Managing Partner

Stephanie has been with Trio’s since 1987. She is also Director of Catering and official Ambassador of Trio’s (Her mother is pleased she’s using that International Studies degree from UALR.) She is married to Brooks Caruthers, and they have two wonderful daughters, Audrey (b. 2001) and Celeste (b. 2007). When she’s not at Trio’s you can find Stephanie moving pots, rocks & plants about her yard.

 

Shanna Merriweather, Executive Chef

Shanna Merriweather, Executive Chef

Shanna Merriweather, Executive Chef

Shanna Merriweather was born in Huntington Cambridgeshire, U.K. and grew up in Jacksonville, AR.  She began her career as an apprentice at Trio’s in 2001 and received her degree from the American Culinary Federation in 2004.
Shanna & Capi share a simple culinary philosophy:  Buy the very best ingredients available.  Always source locally whenever possible.  Change the menu often to reflect the seasons.  Don’t fuss with things too much.  Honor tradition and innovation equally.   And never, ever stop being creative.

Eric Wilson, Day Kitchen Manager, Trio’s

Eric started at Trio’s in December of 1986. Between high school classes and basketball games he washed dishes and learned to bake. His Grilled Chicken Enchiladas are one of our most popular lunch specials.

 

Apollos Merriweather, Chef / Catering Chef

While working at the Pleasant Valley Country Club in 1988, Apollos started a part-time position at Trio’s. He quickly became an instrumental part of our catering culinary team. For many years he worked at the Arkansas Governor’s Mansion as a chef while catering part-time with Trio’s. We’re grateful that he’s part of our full-time family!

 

Tony Peck, Pastry Chef

Tony comes by his skills genetically as grandson of Sam Peck and brother to Capi. He works tirelessly to bring so many tempting, scrumptious, and decadent delights to Trio’s.

These are only a few of the hard-working and dedicated members of the Trio’s team who make it all possible!