Karl attended Le Cordon Bleu and graduated with honors. He worked as a pantry cook at The St. Paul Grill while attending culinary school, where he found his love for fine dining and fast-paced kitchens. At Tria Restaurant, Karl worked first as Sous Chef. Today, Executive Chef Karl works tirelessly to build Tria’s culinary program and reputation, and strives to make it a great destination restaurant and local hot spot.

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