Our Staff
Capi Peck, Executive Chef/Owner 
Capi Peck is a Little Rock native who calls herself a "self-taught good cook." Her love of great food and cooking grew from her childhood experiences at her family's establishment, the Sam Peck Hotel. Capi's grandparents, Sam and Henryetta Peck, expertly ran the well-known downtown spot that brought a cosmopolitan flair to Little Rock. The hotel and its restaurant, which saw their peak in the 1960's, was the first introduction to fine dining and European-influenced foods for many Arkansans.
As a tribute to the memory of her grandparents and the hotel, Capi serves a few of Sam Peck's creations at Trio's Restaurant, which she co-owns with partner Brent Peterson (and, yes, former husband.) Capi strives to offer diners an interesting mix of American ingredients and cooking styles infused with worldly flavors - hence Trio's cuisine: global. But even though the food says, "global," the ingredients are often local. Capi strives to use locally grown produce when it's available and in season. You'll often see her at the Farmers' Market on Saturday mornings choosing the freshest produce for the weekly specials.
Capi is well-traveled and fluent in Spanish - perfect for researching one of her favorite cuisines: Interior Mexican. When she's not at Trio's you're likely to find Capi practicing yoga, swimming, or biking. An avid gardener, she's rightfully proud of her extensive shade garden which she shares with her dogs Luna and EV.
Brent Peterson, Co-Owner 
Brent Peterson began Trio's with three women in 1986 (one being his wife at the time, Capi Peck).
Brent is a real Arkansan having spent his youth in Charleston, Siloam Springs, and Monticello before moving to Little Rock. While at Hall High school Brent spent a year in Costa Rica as an exchange student learning Spanish, which he keeps current hablando on the job. Also, Brent graduated from UALR with honors majoring in International Business and Psychology. He captained the swimming and water polo teams and received the G.J. Francis Memorial for outstanding sophomore at the university.
In his "before Trio's" life, Brent was a wellness professional, an administrative aide for Rep. Beryl Anthony, and a waiter at Anderson's Cajun's Wharf. Brent is a cyclist, swimmer and yoga afficionado occasionally competing in Masters swim meets. He is the former state record holder in the short-course triathlon and a high finisher in the Ironman competition. Brent also chairs the Arkansas Green Restaurant Alliance and is a member of the Ecuminical Buddhist Society.
THE MIGHTY TRIO'S STAFF
One of the keys to the success of Trio's is the group of employees who have been an integral part of Trio's almost since the beginning. These star employees boast more than 15 years at Trio's. They're a big reason our food is consistently delicious!
Stephanie Caruthers, Managing Partner, Trio's 
Stephanie has been with Trio's since 1987. She is also Director of Catering and official Ambassador of Trio's (Her mother is pleased she's using that International Studies degree from UALR.) She is married to Brooks Caruthers, and they have two wonderful daughters, Audrey (b. 2001) and Celeste (b. 2007). When she's not at Trio's you can find Stephanie moving rocks about her yard or tending her koi pond. She's also trying to get up enough courage to allow Audrey to have a pet snake.
Robin McCreight, Managing Partner, Capi's (Trio's sister restaurant)
Previously worked just about every position at Trio's since she started in 1991. You'll now find Robin at our sister restaurant, Capi's, when she's not tooling about Greer's Ferry Lake.
Jamie Griffith, Manager
Jamie has worked at Trio's off and on since 1994, periodically taking months off to quench her thirst for travel and roam Europe. She has been a permanent fixture since 2001 as a server and manager. When not at Trio's she still travels, loves to attend the theater and spend time with her rescue pups.
Eric Wilson, Day Kitchen Manager, Trio's
Eric started at Trio's in December of 1986. Between high school classes and basketball games he washed dishes and learned to bake. His Grilled Chicken Enchiladas are one of our most popular lunch specials.
Apollos Merriweather, Chef / Catering Chef
While working at the Pleasant Valley Country Club in 1988, Apollos started a part-time position at Trio's. He quickly became an instrumental part of our catering culinary team. For many years he worked at the Arkansas Governor's Mansion as a chef while catering part-time with Trio's. We're grateful that he's part of our full-time family!
Tracy Long, Chef / Catering Chef
Tracy was a teenager when he started washing dishes at Trio's in 1988. He soon graduated to baking and prep. Now, he's one of our lead restaurant chefs. Like all of our culinary professionals, Tracy's an important part of our catering and private dining program.
Al Smith, Chicken Salad & Dumpling Master
Al took the challenge from his temporary staffing employer and came to Trio's one day to wash dishes in 1988. He never left. He's always loved to cook, and his meticulous skills are what make our Chicken Salad so delicious (and consistent.)
Tony Peck, Pastry Chef
Tony comes by his skills genetically as grandson of Sam Peck and brother to Capi. He workes tirelessly to bring so many tempting, scrumptious, and decadent delights to Trio's and Capi's.
These are only a few of the hard-working and dedicated members of the Trio's team who make it all possible!
