About 3 Amigos
At 3 Amigos the customer has the ability to receive a quality meal prepared in front of them in a matter of minutes, giving them the option of customizing their meal! Serving both breakfast and lunch all day, everyday! Almost everything is prepped and cooked in house; from our salsa and sauces to our fresh grilled meats! Menu items include gourmet quality burritos, bowl, salads, wraps, quesadillas, tacos, nachos, and pasta!
History Of 3 Amigos
3 Amigos Southwest Grill was founded by Aaron Parker, Cam Holt, and Mike Triska. The three of them went to high school in Bismarck, ND and are currently living and working in Bozeman, MT. Since opening 3 Amigos, they currently have a total of five other restaurants: Dave's Sushi, Jam, Tarantino's Pizza, Barley & Vine (all in Bozeman) and MySwirl, in Williston.
On October 2, 2017 they sold the restaurant to their General Manager, Alayna Moody. She came from MN to gain management experience in 2015. Within the two years of managing she has put her own twist on recipes and reorganized the entire place. And as of 2018 did some small remodels, repainted, updating the menu, and even gave back the evening hours!
3 Amigos opened March 28, 2012 and has been a staple in Williston, ND ever since!
Alayna Moody first found her love for food as child watching her grandmother cook. At the age of 16, she started her food career as a Sandwich Artist at the local Subway for three years in St. James, MN. She took every foods class she could in high school and went on to college for culinary arts at the Art Institiute International of MN. While in college she worked as a Kitchen Manager for Chipotle Mexican Grill in Minneapolis and Apple Valley, as a Lead Line Cook for Smack Shack at both locations in Downtown and NE Minneapolis, and as a waitress for The 1029 Bar in NE Minneapolis. In June 2013, she graduated with a Bachelor's degree in Culinay Management with high honors. After college, she started working as a Prep and Line Cook for Green Mangos Catering and as a Line Cook at Nigtingale, both in Minneapolis. Later being promoted to Lead Line Cook at Nighingale. In September of 2015 she moved to Williston, ND to gain management experience and a mere two years later purchased the business.
Aaron Parker has worked in every area of a restaurant. His knowledge and experience includes, cooking under an Italian chef from the age of 14-17, becoming general manager of Papa John’s pizza at age 19, bar tending at a high volume college bar in downtown Bozeman, MT, buying his first restaurant at age 25 and buying his second restaurant at age 27. Aaron’s first restaurant was purchased in 2009. "Paulie's" was going out of business at the time of purchase and desperately needed change. Through this experience, Aaron learned how to use creativity from his many years in the restaurant industry to problem solve and effectively turned a failing restaurant into a success. Aaron’s first restaurant sold in November of 2011 for a profit nearly double what he paid for it and he purchased his second restaurant in May of 2011.
Cam Holt gained his restaurant/bar experience from his time spent at Old Chicago Restaurant in Bozeman, MT from 2004 to 2010. His duties included bartending, serving and management. He also operated the point of sale systems for the Old Chicago’s in Bozeman and Billings. After graduating from Montana State University with a degree in Business Finance with an emphasis in Economics in 2007, Cam began working as a sales agent for Grubb & Ellis | Montana Commercial real estate in October of 2008. He was able to overlap his time at Old Chicago and Grubb & Ellis while learning the commercial real estate business. Cam then transferred to NAI Landmark Commercial where he is still involved in real estate. In November of 2011 he sold "Paulie's" for his future business partner Aaron Parker.
Mike Triska at the age of 18, was the assistant manager at Papa John’s in Bismarck, ND. Mike moved out to Bozeman, MT at the age of 19 where he worked as a line cook at Old Chicago and a pizza cook at Cosmic Pizza. At the age of 24, Mike worked as General Manager in Aaron's first restaurant, "Paulie’s". Through his experience at there Mike learned food ordering, staffing, scheduling, importance of time management, and importance of COGS management.