Team

 

The Chefs


John and Nyna Weatherson, owners and chefs of Restaurant Trokay, in downtown Truckee, California,  relocated from New York City to Truckee in February of 2011, seeking to share their hospitality, craft of cooking and culinary artistry. Their perspectives on food are modernist, and are at the forefront of sustainability. Their food is ingredient focused, complex, technical, and extremely beautiful.

Following a 6-year career as a line cook in a busy college town, John attended the prestigious Culinary Institute of America in Hyde Park, New York, graduating with the esteemed Katherine T. Angell Award for Outstanding Academic Achievement, awarded to the top ranked student in each graduating class. Nyna is former head cheesemonger of the world famous Murray’s Cheese in the West Village of New York City. As manager responsible for menu development at Murray’s Cheese, Nyna produced New York Times award winning breakfast and lunch items. John is former Chef de Partie of the three-star Michelin, four-star New York Times, 2010 James Beard Foundation Most Outstanding Restaurant, and 2010 San Pellegrino 8th Best Restaurant in the World: Restaurant Daniel.

John’s prestigious career in New York included work under David Bouley, Christian Delouvrier, and Daniel Boulud. John and Nyna's cuisine is characterized by esoteric ingredients, deep and soulful flavors, textural complexity, and the constant pursuit of perfection. John and Nyna replicate the best of their training. Their superlative customer service, combined with their imaginative creativity, produce a cuisine and style all their own.


Trokay's kitchen team with owners John and Nyna Weatherson.

Some places need to exist so that you can rediscover what is real. So that your sense of possibility is restored, so that you stop thinking that there is nothing new in the world and nothing left to learn. Trokay is that kind of place.

 

to join our team please send a resume to jobs@restauranttrokay.com

Chef de Parties (line cooks)

Qualified applicants will have a strong background in fine dining and possess advanced knowledge of ingredients and techniques. Familiarity with modern gastronomy and modernist cuisine are essential, and must couple with an eagerness to continually learn and progress. Attention to detail is crucial, as is sense of urgency.

Chef de Parties are responsible for all aspects of their assigned station, and are expected to manage inventory, order necessary product, participate in collaborative menu development, prep, and plate all dishes. Applicants must possess strong cooking skills paired with clean and consistent work habits. Mise en place and seasoning are paramount, as are the technical proficiencies of cooking. Chef de Parties are expected to work a 5-day work week. Techniques of modernist cuisine are always at play in our kitchens, experience with emulsifiers, hydrocolloids and vacuum packaging are highly preferred.

Kitchen Server/Back Waiter 

Qualified applicants will have a strong background in fine dining and possess advanced knowledge of food and wine. Familiarity with modern gastronomy and modernist cuisine are essential, and must couple with an eagerness to continually learn and progress. Attention to detail is crucial, as is sense of urgency.

Kitchen Servers/Back Waiters are responsible for assisting the Servers with food delivery and clearing, water service, and providing information reconnaissance to the kitchen. Qualified kitchen servers understand the technical interrelationship between kitchen and dining room, food delivery etiquette, and dining room traffic patterns. With a fluent level of both written and oral English, servers are able to communicate clearly and concisely with teammates and guests.

Servers

Qualified applicants will have a strong background in fine dining and possess advanced knowledge of food and wine. Familiarity with modern gastronomy and modernist cuisine are essential, and must couple with an eagerness to continually learn and progress. Attention to detail is crucial, as is sense of urgency.

Servers must have a high understanding of the technical interrelationship between kitchen and dining room, food delivery etiquette, dining room traffic patterns as well as a strong understanding of our cycle of service. Servers are accountable for all technical aspects of service. With a fluent level of both written and oral English, servers are able to communicate clearly and concisely with teammates and guests. They should be able to direct and delegate as needed. Within the cycle of service servers are responsible for processing all beverage and food orders into the point-of-sale terminal, marking all flatware, announcing food and beverage, clear and proficient guest interaction that maintains the seamlessness of service. Servers will be capable of a detailed understanding of the menu, including a detailed understanding of the menu structure and pricing, ingredients: origins, supplier, seasonality, flavor and texture, allergy restrictions, preparation methods and limitations, and presentation (both physical and verbal). Servers have a foundation of basic wine knowledge. They can discuss with confidence wine varietals, major wine growing regions of the world, climates, terroir, styles, food pairing, proper glassware and placement. Excellent service is unwavering attention to detail as well as the ability to read and guide every guest with graciousness and foresight. Successful servers aggressively seek out ways to make the experience remarkable and tailored to individual guest's needs and desires. Servers must constantly pursue more detailed knowledge, have an eagerness to learn, and a solid commitment to their excellence and improving the service of Restaurant Trokay.

Sommelier/Bartenders/Baristas

Qualified applicants will have a strong background in fine dining and possess advanced knowledge of food and wine.  Strong candidates will possess wine knowledge certifications (CSW, Som I, ect), and have an interest in beverage pairings.

Sommelier/Bartenders must have strong knowledge of beer, wine, and coffee. Fast and clean work habits are essential. Advanced knowledge of craft beers and fine wine is a must, and is expected to improve over time. Coffee training for all bartenders provided by artisanal roaster, Blue Bottle Coffee. The Sommelier/Bartender can make informed beverage recommendations and are able to serve beverages to the correct guests in the correct order. Applicants must possess a fluent level of both written and oral English, and are able to communicate clearly and concisely with teammates and guests. Sommelier/Bartender must have an eagerness to learn and a solid commitment to their excellence and improving the service of Restaurant Trokay.