
Chef Grant Macdonald draws from a variety of cuisines and a love for ingredients that "provide a sense of place" to deliver a memorable dining experience at TRIO.
A Four Seasons veteran, Executive Pastry Chef Javier Franco crafts unique desserts, homemade pastries and more to satisfy the sweet tooths of locals and guests in TRIO.
Whether it’s an icon of Burgundy, a benchmark of Barolo or a California cult Cabernet Sauvignon, balance is the hallmark of award-winning Sommelier Mark Sayre’s hand-picked list, which consists of 260 wines and a remarkable 34 selections offered by the glass.
Restaurant General Manager Jeff Haber embodies the phrase, "it's all entertainment," in everything he does.
Executive Chef Elmar Prambs' emphasis on local and seasonal ingredients ensures only the freshest, most flavorful dishes.