The Trio Team

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trio cassie

Cassina Brown and Zach Nelson took the reins at Trio this previous winter. Cassie, the new Chef de Cuisine, started at Trio in May 2014, before becoming sous chef two years ago. Sous Chef Zach began his time at Trio in September of 2013. Both learned to cook in kitchens, having graduated from college with journalism degrees.

“I cooked my way through college,” Cassie said. zach pizza station

“Almost every job I’ve had has been in a kitchen,” Zach added.

The small team appreciates Trio’s intimate, Bistro style setting. They both agree that its open kitchen makes it special, as diners are able to see the preparation process at each station on the line. In addition, the pizza station is in close proximity to Trio’s bar, increasing interaction between guests and the chefs. “You can’t have social anxiety on that station,” Cassie says.

trio seating

In this setting, the Trio menu boasts thoughtful, creative dishes that are a result of a lot of group collaboration. The team works closely with the owners, and aims to keep things as local and seasonally appropriate as is possible in the mountain climate. Working with local ranches, Cassie is excited about the incorporation of fresh, local rhubarb, radishes, and tomatoes in the summer menu items.

“Trio isn’t over the top,” Zach praises, “We can suit a wide spectrum of tourists for any budget or pallet.”

Both chefs have been able to see Trio grow and become a special stop in downtown Jackson. They’ve been given a lot of freedom in exploring a variety of specials and menu items. Currently, they’re most excited about the Jamon iberico on the menu, a pork dish from Spain that comes from free-range pigs that roam oak forests and eat acorns.

cassina pizza

Trio is a summer hot spot, allowing Cassie and Zach to enjoy their Jackson winters skiing and snowboarding. During the summers, they both love to frequent the Wednesday People’s Market, and fuel their sushi cravings at King Sushi. For cooking inspiration, they look to classic cookbooks like “The Joy of Cooking,” as well as “Six Seasons: A New Way with Vegetables,” by Joshua McFadden. McFadden is aggressively seasonal in his cooking, an aim of both Cassie and Zach in their cooking.

Trio is now open at 5:00 p.m. daily. From 5:00-6:00 p.m., pizzas are just $10!

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About Author

Raised in the land of casseroles and deep fried cheese curds, Sam Simma left rural Wisconsin for the mountains of Wyoming in summer 2012. Her appetite for adventure is the only thing that rivals her passion for food. She has always used writing to document and critique her travel and dining experiences. Her warmest memories among family and friends have been associated with the food that was at the center of the occasion. From staging cooking shows with siblings to perfecting turtle brownies with her dad, today Sam enjoys connecting people over food by hosting cookie decorating parties, wine pairing nights, and Midwest-inspired potlucks. A dessert fanatic, she has come to impress friends and family with key lime pies, Oreo bon bons, and Snickers ice cream cakes that are far simpler than they could ever imagine. Shhh! Don’t tell.

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