Culinary Trend Setters
Chef Rick Tramonto
Rick Tramonto
Executive Chef & author Tru, Illinois, Chicago, U.S.A
Rick Tramonto's 24-year restaurant career has been a climb to the
stars. With the stellar success of his current culinary endeavor,
Chicago's TRU, Tramonto has become a star in his own right. "Tramonto
is a blend of mad scientist and magician in the kitchen. He is
innovative, creative and somewhat an illusionist," described Pat Bruno
of the Chicago Sun-Times.
A native of Rochester, NY, Tramonto became disinterested in
traditional academics during his teen years, choosing instead to enroll
in a vocational tech program where he began developing his cooking
skills.
He then went to work full-time at Wendy's old fashioned
hamburgers to help out his family, earning $200 for a six-day workweek.
He left after two years becoming grill/sauté cook at the Scotch &
Sirloin, which led to his first real culinary experience at the
Strathallen hotel. Under the tutelage of Chef Greg Broman, Tramonto
learned the techniques of classic French cuisine in the hotel's first
class kitchen
Young and ambitious, Tramonto moved to New York City in 1985 where he worked at the legendary Tavern on the Green. From there he joined Chef Alfred Portale as line cook at Gotham Bar & Grill and was part of the brigade awarded three stars by the New York Times. He also worked under Chef Gerard Panguad at Aurora. Tramonto was brought to Chicago by noted restaurateur Richard Melman in 1987 to work at his popular Lettuce Entertain You Enterprises, Inc. establishments, including Avanzare, Scoozi, and the Pump Room.
Tramonto moved to Charlie Trotter's in 1989. Soon he received a call
from Bob Payton, who operated 14 American-style restaurants in London
(My Kinda Town, Ltd.) and 17 other venues across Europe. Payton asked
Tramonto and his culinary partner Gale Gand to transform the kitchen
and cuisine at his award-winning country-house hotel, Stapleford Park,
in Leicestershire, outside London. They accepted the opportunity to
live and work in England, France and Spain. Their proudest moment was
receiving the coveted Michelin Guide's Red "M" after only a year at
Stapleford, a feat not accomplished by an American in five years.
Tramonto reopened the historic Criterion Brasserie in Piccadilly
Circus, London, the restaurant made famous in a Sherlock Holmes novel,
with Bob Payton and Rocko Forte of the Trusthouse Forte Hotel Group.
These experiences abroad allowed him to work with some of the world's
greatest chefs including Chef Pierre Gagnaire, Chef Anton Mosimann,
Chef Michel Guerard and Chef Raymond Blanc. He returned to Chicago
after a four year experience abroad.
Tramonto's passion for food, unique culinary style and his proven track record at home and abroad provided him a solid foundation to partner in a successful restaurant. When he and Gand opened Trio in 1993, the restaurant was an immediate triumph, earning Chicago Tribune restaurant critic Phil Vettel's first four-star rating in six years. 1994 saw the opening of Brasserie T in Northfield, IL & in 1995 they introduced the Vanilla Bean Bakery. Their first cookbook, American Brasserie, hit the shelves in late October 1997 and was named as a finalist in the IACP/Julia Child Cookbook Awards.
May 1999 saw the opening of TRU, an acronym for "Tramonto" and
"Unlimited." Tramonto's goal when opening TRU was to remain true to his
art, keep flavors true, use unlimited creativity and have access to
unlimited resources from around the world. Critics agree — Tramonto has
remained true to this vision — a vision born when Tramonto partnered
with Rich Melman and Executive Pastry Chef Gale Gand
Tramonto & Gand’s second book, Butter Flour Sugar Eggs,
released in October 1999, was nominated for the 2000 James Beard Award
for the Best Cookbook in the Baking and Desserts category. In October
2002, Random House published Tramonto’s third cookbook Amuse-Bouche, which features the little bites Tramonto has become known for.
Tramonto is currently working on several other books, including a
TRU cookbook, due to hit bookstore shelves in fall of 2004.
Tramonto is president of Tramonto Cuisine, which encompasses his work as an
author
and a corporate spokesperson. In addition to his best selling
cookbooks, Tramonto has lent his expertise as a spokesperson and
consultant to many well-known companies including, Nestle, Sunkist, the
American Dairy Association, Chef's Catalogue, Illy Coffee, and Isi
North America, just to name a few.
Brief Info:
TRU™
676 North Saint Clair Street
Chicago, Ilinois 60611
Tel 312 202 0001
Fax 312 202 0003
Private Dining/Special Services
Julie Drengberg
email: jdrengberg@aol.com
Opening Hours:
Monday – Thursday: Dinner
5.30 – 10.00
Friday – Saturday: Dinner
5.00 – 11.00
Sunday - Closed
Question Time coming soon
A blend of
Mad scientist and magician
"Amuse - Bouche" Chef Tramonto's latest cookbook to be unveiled in October by Chef Tramonto and Random House
