Upon graduating from Colgate University, Will established his connection to Jackson while cooking in a number of local establishments. Deciding he wanted to take his skills to the next level, Will enrolled at the Culinary Institute of America. After graduation, with apprenticeships in Tuscany, Italy, and at Tra Vigne restaurant in Napa, CA, Will returned to Jackson for a position at the Snake River Grill. Will quickly became one of the Snake River Grill’s integral chefs, spending a year and a half developing his unique style and technique, before opening Trio.

Following the completion of a degree in Business Management and Nutrition at Harding University in Searcy, Arkansas, Paul held a number of cooking jobs throughout the northern Midwest before settling in at the Palomino Restaurant in Minneapolis. After working at the Palomino as a lead cook, Paul moved to the Jackson area in the summer of 2003. Paul joined the Snake River Grill and was soon an essential member of the kitchen staff. In the summer of 2005 he left to open Trio.

From Knoxville, Tennessee, Matt comes to Trio with over 18 years of restaurant experience. After graduating from The French Culinary Institute in New York in 2002, Matt worked under chef Ian Scollay at La Grenouille in Manhattan where he obtained the position of sous chef. Matt then furthered his experience out West at the Adega Restaurant and Wine Bar in Denver and The Range in Jackson Hole. In January 2008 Matt joined the kitchen team at Trio, who welcome his style and creativity.