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After working jobs in photography, bars, and behind a desk, Trinidad came to ICE in search of a more fulfilling career. Following an externship at Lola’s in SOHO, Trinidad graduated from ICE’s Culinary Arts Program in 2007 and was immediately hired as a line cook at Lola’s. From there, he quickly rose through the kitchen’s ranks, eventually becoming Executive Chef. Building on his experience at Lola’s, Trinidad paired with co-worker Nicole Ponseca and Enzo Lim to launch his first restaurant, Maharlika, a modern Filipino restaurant. Soon thereafter, Trinidad opened his second business, a “Filipino Gastropub” called Jeepney, which garnered a Time Out New York Award for “Best Seafood Dish of 2013.” Most recently, Trinidad is also the mastermind behind the food menu Golden Cadillac, a 70’s-era cocktail lounge in the East Village that received a 2014 Time Out New York “Critic’s Pick” award.