Meet Chef
I'm Chef Trimell, originally from Chicago but now proudly calling West Michigan home. As a U.S. military veteran, I honed my culinary skills in various kitchens before pursuing formal education at the Secchia Institute of Culinary Arts, guided by three esteemed Master Chefs.
Kitchen Escapades
After graduation, I had the privilege of working with Chef Mark Elliot at Elliott’s in Linden, North Carolina. Following this enriching experience, I served as a Sous Chef under the mentorship of Master Chef Kevin Dunn. My training in classical French cooking blends seamlessly with my heartfelt Southern flair.
Savoring Solace
Today, you'll find me at Solace in Grand Rapids, infusing French Creole inspiration into delectable dishes. My culinary journey is a fusion of skills, passion, and a touch of southern charm, and I offer homemade meals easy ideas to cooking enthusiasts. For more information, feel free to get in touch.