Trio’s Restaurant began in 1986 as a gourmet shop with “good food to go” – along with cookbooks, coffee, cookware, specialty foods, and a well-stocked deli. Since then it has evolved into one of the finest dining and catering establishments in the state. Capi Peck and Brent Peterson have nurtured Trio’s from its inception and grown the business into an award winning restaurant and caterer known for innovation and consistency.
Key to the success of Trio’s are the employees who were here almost from the beginning including Partner Stephanie Caruthers, who started at Trio’s as a salad maker & baker in February of 1987. General Manager, Catering Manager, and Number Three are just a few of her titles.
Chef Shanna Merriweather, our Executive Chef, began as an apprentice in 1998 while in culinary school. Her culinary creativity shines throughout our menu, and she’s an important part of our catering team.
Apollos Merriweather , whom many of you know from his catering work for Trio’s, has been part of the Trio’s team since 1988. Our catering would not be what it is today without Apollos! And, yes, he & Shanna are happily married working side by side.
Eric Wilson began as a dishwasher in December of 1986. He runs the day kitchen line. And, a few of the familiar faces of our floor staff have been with Trio’s for 10+ years: Richard LeSourd, Michelle Lee, Amy Plumlee and Wayne Pyland.
Thank you for visiting Trio’s… where innovation and tradition come to dine!