Phillip Martin leads culinary efforts at TRIO.
TRIO

Born in raised in East Los Angeles, Chef Phillip graduated from Le Cordon Bleu culinary school in Pasadena.

TRIO Welcomes Phillip Martin as Head Chef

Serving robust flavors and innovative plates since 2009, TRIO, the beloved restaurant coined as “Where Palm Springs Eats,” has welcomed a new Chef and Partner, Phillip Martin, to oversee culinary direction and innovation. Chef Phillip brings over 10 years of diverse culinary experience to his new post, with past roles ranging from major tourist destinations to Michelin-starred restaurants coast to coast.  

“I am grateful and ecstatic to join the vibrant, talented, community-driven team at TRIO,” says Chef Phillip. “TRIO is one of the most important parts of Palm Springs’ culinary fabric. Chances are, if you’ve visited Palm Springs in the last 12 years, you’ve walked past TRIO’s bustling patio filled with locals and foodies from Los Angeles, Orange County, San Diego and beyond. TRIO is a place where all walks of life can gather for a delicious meal, and I can’t wait to deliver new ideas and recipes to the table.”

Born in raised in East Los Angeles, Chef Phillip graduated from Le Cordon Bleu culinary school in Pasadena, CA, before moving to New York City to join the team at Michelin-starred Bouley in Tribeca. He returned to his hometown to work at a host of award-winning restaurants over 8 years, including Drago Centro, where he learned firsthand about Italian fine dining; Beverly Hills restaurant Red Medicine, where he learned how to incorporate Asian-fusion flavors in his recipes and source locally by visiting farmers markets and foraging; avant-garde Spanish restaurant The Bazaar; Downtown Los Angeles eatery Alma, with a tasting menu completely sourced from the farmers market; Campus Chef of LACMA; and Walt Disney Concert Hall, where Phillip ran cafes, private dining rooms, and onsite and offsite catering as Executive Sous Chef. Chef Phillip credits these experiences for having developed his own unique style, which combines a multitude of flavors, seasonal ingredients, and cultures. When the pandemic hit, Chef Phillip started his own personal chef company that brought special dining experiences to the home.

TRIO Owner Tony Marchese shares, “We specialize in best-in-class dishes that are attainable here at TRIO. Chef Phillip delivers the perfect balance of sophisticated, yet playful and enticing recipes that fit with TRIO’s ethos. We’re so thankful to begin a new, delicious chapter with Phillip here in Palm Springs.”

As Chef and Partner, Phillip plans to tap into the local farmers markets across Coachella Valley to source items on TRIO’s new-American menu. Popular dishes at TRIO include the Red Wine Braised Short Ribs, Ahi Tuna, Bacon-Wrapped Coachella Valley Dates, Seafood Ceviche, and Chilean Sea Bass.

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