My Love for food began as a child watching Yan Can Cook and Julia Child on TV for hours. As a teenager my passion was embedded in me by my parents’ career in the restaurant industry. I spent a couple of memorable occasions in the kitchen of Lawry’s in Dallas. After enlisting and serving in the Army, I found myself in San Antonio, Texas where I worked for restaurants like Jason’s Deli, Cracker Barrel and the Hilton. At the age of 22, after helping to open a new concept restaurant and training with some exceptional Chefs, I had the amazing privilege to work for James Beard nominated Chef, Bruce Auden at Biga On The Banks. I spent two years on a fast track mastering every station in the kitchen.
Next, I moved back to my home town of Dallas, Texas. I worked for Abacus under Iron Chef winner Kent Rathbun, for two years before being promoted to Sous Chef. A year later I was offered a position to manage the culinary school at Central Market where I had the privilege of working with my childhood hero, Martin Yan as well as Susan Spicer, George Geary, John Tesar, Rick Moonen, and many more ~ which brings me to the present. My wife (and Pastry Chef) Miriam and I opened Trio Cafe in March of 2009 and are living the dream. We have recently expanded with our catering kitchen studio, and are excited to offer more services to our wonderful clientele.
Growing up I loved being in the kitchen with my Mom, baking cookies, pies and breads, and decorating cakes for family and friends. After graduating High School, I moved to Austin to attend Le Cordon Bleu. I earned my degree in Baking and Patisserie and moved back to Dallas to work at Abacus restaurant under Pastry Chef, Rick Griggs. Jason and I met at Abacus and were married while working there. A few years later, I accepted the position of Pastry Chef at Mediterranean Villa, a full-service wedding venue in Arlington. I was greatly challenged, baking and decorating up to seven multi-tiered cakes a week.
Jason and I had always talked about “the dream” - owning and operating our own restaurant, and in March 2009 we were blessed with a wonderful opportunity to purchase Simply You Cafe, later changing the name to Trio. Several years, and lots of hard work later, we are excited to launch our new venture, Trio Catering. Jason and I have four beautiful children; Hannah, Rachel, Abby, and Micah.
As Lead Baker, Dulce is instrumental in baking our desserts daily. Her love of baking began at a young age baking with her Grandmother at her Mexican Bakery. Keeping up with the latest trends and flavors as well as putting new twists on classic recipes is something she has always loved to do. Dulce feels right at home at Trio, where she is able to apply her creativity and new ideas alongside Chef Miriam. Baking brings her joy and it makes her just as happy to create food other people enjoy. You can find Dulce at the Trio Catering Kitchen location in the early hours baking away for the days' orders and for fresh baked goods at Trio Cafe.
Nessa first joined the Trio family in late 2013 after completing her studies in Bioenvironmental Science at Texas A&M University. When she returned home to the DFW area after graduating, like most of her peers, she was simply looking for a job. Little did she know she would find her passion for the culinary arts, but also an outlet for her to drive guest experience with her own brand of servant leadership. Coming from Eastern European and Latin American roots, she knows the role food can play in bringing people together. Her goal at Trio is to create and maintain that same “homey” atmosphere while providing an exceptional experience for guests.