Three cooks, one test kitchen, and a library we believe in.
We are a small team of recipe developers, photographers, and writers cooking out of an apartment kitchen in Pembroke Pines, Florida. Our promise is simple: every recipe gets cooked three times before it gets published, and the kitchen store only stocks tools we use ourselves.
It started with a frustrating bolognese.
In 2021 our co-founder Marcus was trying to cook a bolognese from a popular food site. The recipe ran 3,400 words before the ingredients. It called for "good red wine" without saying what kind. It said to simmer "until the sauce reduces" without saying how long. The bolognese was fine. But it shouldn't have been that hard.
We started Trio Tremont Kitchen as a quiet alternative. Plain English instructions. Clear ingredient weights and substitutions. A real photo of every plate at every stage. And the same answer every time we tested the recipe: yes it works, and yes it works in your apartment kitchen too.
Three rules we will not break.
Tested, then tested again.
Every recipe is cooked at least three times by different testers, on different cookware, with grocery-store ingredients. If a recipe fails in our tester's home kitchen, it never sees the public site.
Honest, plain-English writing.
We will not pad a recipe with 2,000 words about our grandparents. Each recipe has a short intro, a clear ingredient list, and step instructions in order. That is it.
Tools we use, not tools we sell.
Our kitchen store only carries items the team uses weekly. If we wouldn't reach for it ourselves, we will not put it on the site. We do not run promotions for products we do not believe in.
The four people in the test kitchen.
We're small on purpose. A small team can taste every batch, answer every member email, and keep the test kitchen honest.
Marcus Bell
Marcus came up through New Orleans line kitchens before going home-cook for good. He tests the meat, fish and BBQ side of the library and writes about technique in the journal.
Priya Iyer
Priya runs the bakery side of the library, from sourdough loaves to a great gulab jamun. She also leads our Indian cuisine development and member meal plans.
Daniel Chen
Daniel runs the wok burner. He develops all our Chinese, Thai, and Japanese recipes and is a stickler for blanching every vegetable before it hits the wok.
Sophia Reyes
Sophia trained as a pastry chef in Spain and runs all the Mediterranean and French dessert development. She also leads our food styling and photography.
How we got here.
Four years from a bad bolognese to a 95-recipe library and a kitchen store.
Marcus posts the first batch of test-kitchen recipes on a free WordPress blog after one too many failed bolognese.
Priya joins as co-founder, brings the baking side, and we hit 50 recipes by the end of the year.
Daniel joins to run the Asian wok program. We start charging a monthly membership of $7.49 and refund the first 200 members anyway.
Sophia joins as pastry and photography lead. We add the Kitchen Store with our first 12 products.
We cross 70 recipes and 4,000 paying members. We rebuild the site you are reading right now.
Now: 95 recipes across 10 cuisines, 18 kitchen products, and a growing journal of technique deep-dives.