…where people meet



Meet the Team


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

JEREMY HERMAN
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.


 

 

 

 


TROY BYE
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.


PHILLIP TREU
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.



 

 

 

 



JAY RAHN
Executive Sous Chef

Jay started in the culinary industry at a young age and fell in love with everything about food. He went to the school of “hard knocks” by working in many kitchens along the way.  He worked his way up to Executive Chef by the early age of 23. Over the years he has developed a diverse knowledge  of cuisines and styles, ranging from fine dining to a local food truck. He is passionate about butchery and charcuterie as well as mixology. He has a deep appreciation for local products and well-crafted food and cocktails. He is a proud husband and father. When not at work he enjoys traveling and spending time with his family. 

 

 

 

 

 



RAY JOHNSON
Restaurant 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. 

 

 

 

 

 

 

 




JAIMIE WOOD
Kitchen Supervisor

Jaimie has been part of the Radisson team since 2013, working her way up from a dishwasher to Kitchen Supervisor. Her passion and dedication of the industry, inspired by growing up in Hawaii, allowed her to push her abilities to learn and grow professionally. Asian-inspired cuisine is her style of choice but enjoys creating new flavors with local foods. Some of Jaimie’s favorite things to do outside of work include bicycling, foraging and hiking.