Michael Poole, BS '96

Flavor Fusion 

Inspired by his experience running food at a Thai restaurant in college, Michael Poole, BS '96, teamed up with two of his co-workers to create Trio BYOB. The restaurant has been serving Thai and Asian fusion to Philadelphians since 2006, quickly earning rave reviews from customers and critics alike. Trio BYOB has flourished through hardships, including Poole spending six months in the hospital and relearning to walk after contracting Guillain-Barre syndrome in 2017. After enduring the numerous challenges of life and restaurant ownership over the years, Poole lives by the motto, "Adversity weakens the weak and strengthens the strong."

Inspiration for going into the food biz?

During my time at St. Joe's, I worked as a food runner at a Thai restaurant on Haverford Avenue called Bangkok Cuisine. The owner/chef, Siri, was my inspiration. I've never seen anybody work as hard as Siri. She was an absolute warrior in the kitchen; a very successful small business owner; and she made beautiful, creative and delicious food.

Most memorable restaurateur moment/experience?

Five months after we opened, Craig Laban of The Philadelphia Inquirer dined with us and gave us a very good (2 bells) review. Back then, a newspaper review could make or break a restaurant and, in the days and months that followed, we were extremely busy.

What has been your biggest challenge as a business owner?

Shortly after we opened, we had “The Great Recession” and it was a very difficult time to be a small business, but we weathered the storm and afterwards we said, "If we can survive that, we can survive anything!" 

Then, in 2017 I contracted Guillain-Barré syndrome. I was hospitalized for almost six months and then in a wheelchair for several months after that. My business partner, Van, really stepped up while I did outpatient rehab to learn to walk again. Afterwards, we once again found ourselves saying, "Okay, if we can survive that, we can survive anything!" 

Of course, in 2020 along came COVID and we pivoted and managed to keep our doors open while focusing on takeout and delivery service. After COVID, we agreed to never utter that phrase again. My favorite quote now is, "Adversity weakens the weak and strengthens the strong."

Unknown or fun fact about your restaurant?

Our dishwasher and prep cook Leo has been with us since 2008. He is our longest-tenured employee and the backbone of everything we do at Trio and we are grateful to have him as an employee.

How has your SJU education impacted you as an entrepreneur?

SJU instilled in me strong Jesuit core values of integrity; lifelong learning; and an appreciation for quality education, service to others, community, justice and discernment.

Favorite guest you’ve served?

Three weeks after we opened Trio, I reserved the entire restaurant for a private party ... my parents’ surprise 40th wedding anniversary party. My sisters and I planned it very diligently and bussed our family and friends down to Philly from the Lehigh Valley where I grew up. It was truly an awesome night, and from that night on, Trio has made private parties and events our specialty.

SJU professor or class that had the most impact on your career trajectory?

William Leahy’s class Principles of Marketing taught me the importance of marketing but also the importance of great storytelling. He always had the best stories of his days in the corporate world.

Secret to a great meal?

Love and soul.

If you could make an SJU-themed meal or dish, what would you serve?

Pan-seared medium rare duck breast served with a cherry-port wine reduction (crimson) over buckwheat pasta (gray) and vegetables.
 

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