Trestles Coastal Cuisine
Next generation of chefs
Trestles Coastal Cuisine has a new generation of chefs. Verity Warriner (left) is the new head chef and Patrick Espinoza (right) is second in command.
There’s a new generation of chefs at local favorite Trestles Coastal Cuisine in The Village at Castle Pines Shops. Owners Mimi and Jose Espinoza are proud to announce the new head chef, Verity Warriner, and their son, Patrick Espinoza, as sous chef, second in command.
Warriner has been at Trestles for three years, training under Jose and managing the kitchen. Born in Canada, her family moved to Castle Rock when she was 10. After attending Arapahoe Community College pursuing a fine arts diploma, Warriner moved to New Jersey and worked in a few restaurants to continue her culinary career. She moved back to Castle Rock in 2019 and started at Trestles. Her official title is Chef de Cuisine.
“When I’m not in the kitchen, I love going to restaurants and trying new food,” said Warriner. “Shopping at unique grocery stores and experimenting at home is also a pastime, but basically my favorite moments in life are gathering with people and enjoying good food.”
Patrick Espinoza grew up in Southern California watching Jose work his magic in their home kitchen. When he wasn’t surfing or skateboarding, Patrick worked in three high-end restaurants. He went to school for physical therapy but ended up working more at the restaurants.
Pictured right: Verity Warriner and Patrick Espinoza prepare for the evening meal at Trestles Coastal Cuisine in The Village at Castle Pines Shops. The two chefs bring a creative energy to the menu and share a pride in their craft.
Six years ago, Espinoza’s interest began to shift solely to being a chef, and in the back of his mind, an eventual move to Colorado to join the family trade. In fact, it was Patrick’s idea to name the restaurant “Trestles” after a famous surfing spot in Orange County.
“Trestles is a family business,” said Patrick, who moved to Colorado in February. “My parents built this restaurant from nothing and I want to help them carry this on but with a newer, younger twist on recipes, especially ones I grew up on.”
The two chefs bring a creative energy to the menu not to mention a pride in their craft. “Verity points, I shoot,” quipped Patrick.
They are also proud of the work environment they have created in the kitchen. “We have a great team,” shared Warriner. “Each person in the kitchen at Trestles is not only exceptional as an employee but as a person.”
Homemade pastas, crudos, rissotos, and braised ribs are just a few of their specialty dishes but both chefs said they don’t like to be asked what they like to cook. They both underscored that the goal is to cook meals that their guests will enjoy.
“Our vision is to be the finest restaurant experience to each guest and we stand behind that.”
Article and photos by Hollen Wheeler
