OWNER

A Chicago native, Tony Marchese fell in love with Palm Springs the first time he laid eyes on it, and that love remains strong to this day. In 2009, TRIO opened its doors was met with immediate success. In 2023, TRIO refreshes with a sophisticated, modern look and a menu that is thoughtful, chef-driven, and seasonally inspired.

Tony knows the power of exceptional hospitality, creating connections with guests and supporting the Palm Springs community. His purpose is fulfilled by radiant, happy smiles and helping those in need through kindness and generosity.

His devotion to the greater Palm Springs community, and tireless efforts, are evidenced through his multiple acts of philanthropy. Those include donating hundreds of thousands of dollars to local charities – amongst them: AAP Food Samaritans, Dining Out for Life for the Desert AIDS Project, Palm Springs High Schools Arts program, and providing a scholarship fund for a Digi-Com student. As a result, Tony has received the Friends for Life Award from the Desert AIDS Project, City of Palm Springs Human Rights Commission Community Service Award.

Alongside his team led by Executive Chef Partner Jeremy Loomis, and Operations Partner, Chris McElroy, Tony invites you to connect with family and friends over a shared meal that celebrates a communal rather than an individual experience. Our team strives to convey our deep appreciation for our Palm Springs community and its support of TRIO. We respond in kind to give back to them TRIO-fold.

EXECUTIVE CHEF

A Michigan native, Jeremy moved to San Diego in 2011 where he spent the past eleven years. He worked with Chef Brian Malarkey (Seersucker, Herb & Wood), Top of the Market seafood restaurant, then as corporate chef for the six restaurants of Fish Market Restaurants Inc.

A transplant to the Coachella Valley in 2022, Jeremy’s cooking is focused on locality and seasonality to showcase the amazing array of high-quality ingredients gleaned from California’s great ranchers, farmers, and fishermen. His vegetable forward menu reflects the State’s great melting pot of cultures and cuisines — creative, modern, approachable dishes from land and sea designed for sharing around the table to weave a memorable Palm Springs meal.

OPERATIONS PARTNER

Born in Iowa, Chris moved to Kansas City, Missouri after college. He began his hospitality career in operations at Kauffman Stadium, home of the Kansas City Royals baseball team, followed by posts as operations manager for Red Door Grill, an eight-restaurant business, and operations partner at Q39, an upscale BBQ restaurant.

Chris moved to Palm Springs in 2012 to help open a restaurant. Following, he spent two years in management at California/French restaurant, Cuistot, in Palm Desert. He has been with Trio for five years. Chris has oversight of the front of house and plays an important role in all aspects of TRIO’s operations, including staff training — an indispensable component of an outstanding culinary encounter.