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 their three children with enthusiasm and gusto.
In July of 2010, Robert achieved his goal and became 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.
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. She works with many different clients for all types of occasions, including 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. She and her team also offer the same exceptional service at alternate venues the client chooses. A natural in the event industry, her vision, and passion for perfection gain her high marks for her commitment to excellence.
Upon meeting Executive Chef, Robert Padilla, Tim stated, “His unbelievable honesty and zaniness immediately created an attraction that I knew we could grow.” Tim joined the Trezo team as Chef de Cuisine, January 2019. His contributions have extended well beyond creating extraordinary culinary specials. As “quarterback” in the kitchen, his ability to balance his dry and “odd” sense of humor, with genuine concern for his staff, garnered him respect. According to Tim, “I care about my staff more than anyone can know. Their health and overall well-being are paramount.” This interpersonal skill produced stronger and dedicated line cooks while also raising morale.
Michael initially began as a server at Trezo in 2014. It wasn't long before he received a promotion as 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.
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.
After more than 13 years of experience in the hospitality industry, Erica became a personal trainer. She returned to the restaurant life, working as a host for Trezo Mare. In a short time, Erica transitioned through several positions from serving food, bartending, and as a closing shift manager. In December 2018, she was promoted as Beverage Director and managed Trezo’s wine locker program. Since then, Erica earned her certification as a Sommelier. “My experience with Trezo Mare has been life-changing. As a team member who has held many positions, I always felt respected and valued. Trezo is a place where we feel at home, and our coworkers are like family,” says Erica. “I hope to bring that same camaraderie in my management style.” Erica lives in Kansas with her husband Derrick, and two labradors.
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 then he does.
Taylor Moberly, Sous Chef
Over eight 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,” says Taylor.