…where people meet

Meet the Team

TRL is ready to serve and to make your dining experience truly enjoyable

Restaurant General Manager for TRL

Jeremy is from Bangor, Wisconsin, and has been with the Radisson team since 2010.  His previous 2 years of food service experience helped him excel in his first role at the Radisson as a banquet server. Jeremy has also worked in the Front Office and was recently promoted to Restaurant General Manager of Three Rivers Lodge.  Having worked throughout the hotel, Jeremy strives to provide excellent customer service in all areas.  Jeremy graduated from Viterbo University in 2016, and when he's not at work, he enjoys golfing, camping and hunting.




TRL Restaurant Supervisor




Troy is a lifelong resident of the La Crosse area and has worked in various area restaurants – most notably Three River’s Lodge.  A University of Wisconsin-La Crosse graduate, Troy joined the Radisson Hotel La Crosse team as a Restaurant Supervisor in 1994. Troy has participated in all phases of the operation and thoroughly enjoys working in the restaurant and in the hospitality industry.  His goal is to provide 100% guest satisfaction to all restaurant patrons and hotel guests.  Troy has been successful in achieving this goal and has therefore been honored the “Employee of the Year” by the Radisson Hotel La Crosse.  During his off hours, Troy enjoys boating on the Mississippi and traveling to destinations of all kinds.

TRL Restaurant Supervisor


Phillip has been a part of the TRL team since 2013.  A long-time La Crosse resident, Phillip was hired right out of high school, and quickly worked his way up from busser to Restaurant Supervisor.  He enjoys customer service and is dedicated to complete guest satisfaction.  Outside of work Phillip enjoys golfing, spending time with friends and is an avid gamer.





Executive Chef

Douglas is a Johnson and Wales Graduate in both Culinary Arts and Nutrition. Douglas has worked in many cities throughout the country diversifying his craft before moving into the role of Executive Chef. He is passionate about the community and supports various local organizations.  A classic French cuisine enthusiast, Douglas believes that a career in the culinary arts is a life-long education, while constantly working to keep up with evolving trends and new ideas. 




Sous Chef

Ray is a WTC graduate and has been working in restaurants most his life. His multitude of experiences, including running his own restaurant, have led to his success in this industry. Ray has been part of the Radisson team since 2013 and has quickly moved up to Restaurant Chef.  Ray is a husband and  father of three children. When Ray is not working, he is an avid Green Bay Packers fan, enjoys a nice day on the golf course and spending time with his family. 






Restaurant Chef

Nathaniel is a local talent growing up just down the road in Holmen, Wisconsin. He lived many years in the Carolina’s and has worked in various restaurants both there and locally over the past 20 years. This has given him experience with a varying degree of culinary styles which add a flair for the unexpected in all his culinary creations. He has been a part of the Radisson team since 2017 and has quickly moved up to Restaurant Chef. In his free time, he is an avid fisherman and enjoys camping, hiking and canoeing. His love for nature leads him to believe that fresh, wholesome ingredients are key to GREAT food and a GREAT dining experience, and Nathaniel looks forward to sharing that with you.