EXECUTIVE CHEF AND PARTNER
Since opening Triniti in December of 2011, Ryan and the talented team he has assembled continue to set a culinary standard for “fine, casual” dining in Houston with dishes that are as visually beautiful as they are delicious. A Houston native, Hildebrand graduated from Baylor University with a degree in fine art before pursuing his culinary journey. After graduating from the Culinary Institute of America in Hyde Park, he estaged at Charlie Palmer’s Aureole restaurant in NYC before returning to Houston to hone his craft working with some of Houston’s finest chefs -- Mark Cox of Mark's, Philippe Schmidt at Bistro Moderne, Jim Mills at the Houstonian Club, and Scott Tycer at Textile restaurant.
Ryan has garnered both local and national acclaim at Triniti. Forbes magazine said “Hildebrand’s offerings represent progressive American food at its finest, and Triniti is an excellent addition to, and competition for, Houston’s standard bearers.”
CHEF DE CUISINE
Twenty nine year-old Houston native Pat Sommers is a man whose life is all about cooking. While attending the University of Houston Conrad Hilton School of Hotel Restaurant Management, Pat also spent time in kitchens with two of H-town’s top culinary names – first with Justin Bayse, then working every station under Adam Dorris at the much-missed Stella Sola. After graduation in 2012, he continued to hone his skills at Plonk Wine Bar with Erin Smith before moving to Brasserie 19 under the tutelage of Amanda McGraw. Chef Ryan Hildebrand recruited Pat to work at Triniti as a line cook in 2013, and he quickly moved up the ranks, working every station on the Triniti suite. Pat was promoted to Chef de Cuisine in 2015, the same year he became the face of Cattleman Steak Sauce for their ad campaign.
SERVICE AND SPECIAL EVENTS MANAGER
Jase got the hospitality itch early on, when he apprenticed with his uncle who designed all of the floral arrangements for the Ritz Carlton, Tysons Corner in Washington DC. He received excellent training in all aspects of service during his fourteen year tenure at Houston’s, where he began as a server and quickly worked his way into front-of-house management. Jase was instrumental in the opening of the River Oaks UP restaurant, where as the launch General Manager he was responsible for many of the design elements from choosing the tabletop design to creating the flow of the restaurant floor. In 2012 he began working at Triniti as a server, receiving a promotion to service and events manager in 2014.
When he’s not planning events at Triniti, he and his husband are active in Houston’s theater community, or spending time with their three dogs and the couple’s extended family.
Rick Stiles began his career in fine dining like many in the industry, at the bottom, washing dishes in a college dinning center. He attended the Eastman School of Music in Rochester, NY and his training there afforded him opportunities to travel the United States and Europe. It was in the cafés in Belgium, Biergartens in Germany and wineries in Northern Italy where his interest in seeking out fine food and drink began, sparking a curiosity that carries on to this day. As a sommelier and as a musician, his goal is always the same: to make a connection with guests and audiences in order to show them something that excites their own curiosity.
Rick holds a Bachelors of Music from the Eastman School of Music and a Masters of Music from Rice University. He honed his hospitatlity skills working for numerous restaurants in upstate New York, most notably all of Tony Gullace’s successful Max Rochester concepts. Prior to Triniti, Rick worked as a manager and sommelier at Coppa Osteria and Punk’s Simple Southern Food in Rice Village. Rick also has been active as a performer and music educator throughout the greater Houston area and across the country.