MEET THE TEAM
With a degree in Hospitality Management from the University of Wisconsin, Mike worked in various roles with noted KC establishments such as Houston’s, the PB&J group, and Brio.
Known for his talent, passion, tenacity, and an incredible amount of self-sacrifice, Charles Garney sought to recruit Mike to help revitalize the venue after a leadership shakeup in 2011. Mike took over operations completing the team that reinvented Trezo Mare.
Intensely focused and organized, his leadership set the standard for all managers and staff. Mike also greets customers with a smile and sets the tone for a welcoming atmosphere.
A dedicated family man, Mike juggles demanding restaurant operations and home life, with his wife and three children with enthusiasm and gusto.
Assistant General Manager
Michael initially began as a server at Trezo in 2014. It wasn't long before he received a promotion to Front of House Manager. He is an invaluable member of Trezo's management team and is now in the position of Assistant General Manager. Michael's work ethic and dedication are outstanding. His soft-spoken persona radiates compassion, manifesting a welcoming atmosphere for guests and staff alike. Michael's listening skills and empathy are authentic, as is his witty sense of humor. Before joining the Trezo team, Michael studied tourism and hospitality management at the University of Nebraska-Lincoln. From there he coordinated events for the Nebraska legislature. Upon relocating to Kansas City, his goal was to begin his new career in a beautiful atmosphere surrounded by people enjoying themselves. He knew that Trezo Mare was where he wanted to be. Guests and staff alike have come to know and love him for the warmth, kindness, and hospitality that makes everyone feel at home.
While at a previous restaurant, Vicente was allowed the opportunity to create desserts and discovered his true passion in the kitchen. Pastry Chefs are full of art and creativity.
“Mistakes cannot be redeemed after the fact, but putting the finishing touches on any pastry can be the most calming experience,” says Vincente.
His motto is “to always create something unique and delicious,” and he absolutely does.
At the age of 11, Shea began his culinary career washing dishes in his father’s Neosho-local diner, Charlies’ Grill without a clue what was in store for him. Joining the Trezo Mare team in 2017 as Dishwasher, Shea was a high school student at the age of sixteen. Though he initially attempted to separate himself from anything food related, fearing the trapping nature of the industry, the passion for excellent and beautiful food took hold. Hardworking and thoughtful by nature, he devoted himself to the Culinary Arts.
“The process was gradual, and at times, tough beyond imagination,” Shea said. “Starting as a boy with little experience among hardened men who had seen the brutality of the kitchen, my goal was to learn the methods and skills of every cook and Chef I got the chance to work beside.”
In July of 2010, Robert achieved his goal and became the Executive Chef at Trezo Mare. He had a long-standing vision to create a work environment where cooks would be able to create authentic food from scratch. Working together in the kitchen at Trezo, the culinary team creates fresh seasonal dishes daily. Chef Padilla says, "We serve all styles of handcrafted food with an emphasis on Italian cuisine, fresh seafood, and hardwood-fired steaks. We make 100% of our pasta, mozzarella cheese, and bread in-house. All our food is made from scratch daily." He seeks innovative and exciting food, presenting inspired menus complemented by flavors of the season using locally sourced products. "It's our mission to make our guests feel comfortable, enjoy delicious food, and feel welcomed in beautiful surroundings. I want Trezo Mare is to be a meeting place for family and friends to come together, relax, and enjoy a timeless experience of food and drink. That is my goal," says Chef Padilla.
Front of House Manager
David joined Trezo Mare as a Front of House Manager.
Originally from St. Louis, David majored in Psychology at Loras College before working with the sales department for Dexcel Pharmaceuticals. His career path changed when he chose to immerse himself in the restaurant and hospitality lifestyle.
David worked at Brio Tuscan Grille for 12 years until an opportunity opened up for him, and that's when he joined the team at Trezo.
Front of House Manager
Jayme is a Kansas City native and UMKC graduate. When Jayme began working at Trezo Mare as a hostess in 2019, she didn’t expect to find a career in the food industry. After a few years, she knew this felt like a natural fit to her.
“I enjoy the energy of a restaurant on a busy night,” Jayme says, “I also take a lot of pride in working for and supporting a local restaurant.”
Erin Dolan, a native of Kansas City, joined Trezo Mare as a server when the doors opened in 2006. When Trezo Mare changed owners in 2011, Erin was booking catering events. She received a promotion and a percentage of ownership.
Erin has earned a reputation for impeccably coordinating, managing, and executing all styles of events, from business meetings and social events to lavish weddings. In addition to several room options within the restaurant, in 2016, Trezo Mare acquired a partnership with the Royal Room event space, perfect for larger groups. The Royal Room is located directly across from Trezo Mare.
Erin and her team also offer the same exceptional service at alternate venues as the client chooses. A natural in the event industry, her vision, and passion for perfection gain Erin high marks for her commitment to excellence.
Chef de Cuisine
More than ten years ago, Taylor began as a cook with a local submarine sandwich shop where he discovered a passion for cooking. He chose to focus on a culinary pathfinding fulfillment in crafting food, knowing it is vital to everyone, every day. Taylor enjoys working alongside talented chefs and appreciates the opportunity to learn from them.
"The adrenaline you get in the middle of a rush is addictive. I love to start with something seemingly impossible to accomplish, only to find satisfaction as our team works together, ultimately where everything falls into place,” said Taylor.
Trezo Mare is a high-volume restaurant where the pressure in the kitchen can happen. “It can be challenging at times, and I’m lucky to work with a team of professionals that do their job well while maintaining a positive attitude,” Taylor added.
Mario started working at Trezo Mare in 2012 in our pantry department. He quickly moved on to learn all the different jobs in the kitchen and build a strong relationship with our chefs. He was soon asked to take the position of Sous Chef. Mario thought he needed more time in the kitchen before taking on that responsibility, but finally accepted in 2020.
“I wanted to make sure I was prepared for the role, and I’m so glad to be in this position now,” Mario says. He knows Trezo Mare was the right fit for him, adding, “Trezo Mare is different than any other place I’ve worked in. Being a scratch kitchen focused on consistency while still using fresh ingredients makes me proud to be here. It’s satisfying to produce truly good food and see people come here to enjoy it.”
Mario has lived in the Kansas City area for over 16 years with his wife, three sons, and his daughter. He loves living in an area where he can spend lots of time outside with his children during his time away from the kitchen.