Meet Chef Jeremy Loomis of Palm Springs’ Trio Restaurant
Known for its timeless dishes and warm, inviting service, Trio Restaurant has been a Palm Springs favorite since 2009. In April 2022, the restaurant welcomed Executive Chef Jeremy Loomis to the team, and patrons have been loving what he brings to the table.
For Chef Loomis, stepping onto the Palm Springs food scene has allowed him the opportunity to share his talent and style with locals and visitors alike. But aside from his creativity and culinary vision, Chef Loomis’ recipe for success relied on his years of hard work, experience and determination.
“I got started when I realized that going to school for business and working in retail was not making me happy,” Chef Loomis shares. “I needed to find a way to keep myself entertained and excited about my career path, which led me to starting out as a dishwasher in a bar and working my way up from there.”
This path led Chef Loomis from his home state of Michigan to San Diego, where he worked at different restaurants helmed by celebrity chef Brian Malarkey for over a decade and then as a corporate chef for The Fish Market. Now, Chef Loomis is sharing his passion for the craft with the Coachella Valley.
While he respects and has learned from other great minds in the culinary world, Chef Loomis’ style and approach to cooking is completely his own. “I don’t really have a specific culinary icon. I appreciate the work of many chefs that strive for greatness and the continued elevation of their craft,” says Chef Loomis. Some chefs that he lauds includes LA’s Chef Evan Funke, who is “running the table with pasta in the US,” Chef Chris Bianco, “one of the best pizza chefs in the world,” Chef Thomas Keller, who has been running “one of the best restaurants in the country for decades,” and Chef Eric Ripert, “a leader of the seafood world.”
For Chef Loomis, great cooking is about letting the ingredients shine and express themselves beautifully while creating unexpected combinations for a truly memorable experience. “I like to cook without any frills attached—focusing on balance in flavor profiles of salt, fat, acid and heat—while also trying to target sensory triggers. Crunchy textures are one of my favorite things to include on most of my dishes,” Chef Loomis explains.
His cooking style and this attention to texture and flavorful detail is apparent throughout Trio’s menu, especially in dishes like the pear and prosciutto pizza, the Trio burger and—Chef Loomis’ current favorite—the pork belly appetizer.
“I like to cook food from different cultures,” Chef Loomis shares. “One of my favorite trips I’ve been on in my life was to Thailand. Almost everything I ate there was the best I’ve ever had. I had the privilege of dining at Gaggan in Bangkok the year before it closed. The tasting menu was 25 courses of one- to two-bite dishes defined on the menu with emojis. It was the coolest experience ever.”
Despite his travels, some of Chef Loomis’ greatest inspiration is sourced from his immediate surroundings. “I think the beauty of living in California is that we have a melting pot of cultures, and being able to show respect and affinity to those cultures will hopefully elicit a similar response from our guests,” he says.
This global-meets-local culinary approach pairs well with Trio’s overall mission to create long-lasting impressions through lovingly crafted, mouthwatering meals (best enjoyed on the recently expanded patio) that’ll keep you coming back for more.
To visit Trio Restaurant and enjoy one of Chef Loomis and team’s delicious creations, head over to the restaurant for:
Happy Hour: Every day from 3-6 p.m.
Dinner: Sunday through Thursday from 3-9 p.m., Friday and Saturday from 3-10 p.m.
Three-Course Prix Fixe: Every day from 3-6 p.m.
Brunch: Weekends from 9 a.m. to 2 p.m.
Trio Restaurant
707 N Palm Canyon Dr
Palm Springs, CA 92262
760.864.8746
@palmspringstrio
Born and raised near the Pacific Coast, Jordan Nishkian is a California girl through and through. She graduated from Cal State Long Beach with a BA in Creative Writing and a BA in Anthropology, and her favorite place to be is curled up in a comfy chair with a book in her hand and a pen in her hair.
