Few regions of the world offer a culinary anthology like the Mediterranean. And there's no better place to celebrate culture and food than here, Chicago. Chef Tim Graham abides.
Contemporary preparations guide a tour down the fertile slopes of Northern Italy to the sea, and from the shores of Southern France to the exotic spice markets of Turkey. And you can witness every creation through the glass-encased show kitchen, in the dining room. Or reserve a front row seat with good friends, at the chef's table.
For a different kind of view, look south. You have a box seat just above the intersection of State Street and Wacker Drive and below, the Chicago River—a passage as vital to the city's soul today as to Fort Dearborn more than 200 years ago.
Welcome. You've arrived at Travelle. Indulge yourself with the food and drinks, and the views. Enjoy your stay.
Having earned four stars from the Chicago Tribune and a Michelin star while running Chicago's TRU restaurant, Tim Graham is an acknowledged rising star in America's culinary landscape. His long tenure with Lettuce Entertain You Enterprises (LEYE) and refined culinary skill has given him the chance to work with some of the world's best chefs.
While studying biochemistry at the University of Missouri, Graham worked as a line cook at a local restaurant. The early culinary experience proved to be a turning point as he switched majors and graduated in 2000 with a degree in Food Science.
In early 2010, LEYE founder Rich Melman asked Graham to join forces with internationally-acclaimed French Chef Joho as executive chef of the bistro-style French restaurant Brasserie Jo. Later that year, when RJ and Jerrod Melman took over the Brasserie Jo space to make room for a new French concept, Graham was an instrumental member of the culinary team that was intent on reintroducing French cuisine to a whole new generation of diners—resulting in Paris Club. Since February 2011, Chicagoans and high profile celebrities alike raved about Graham's approachable French food offered in a casual, urban setting.
Chef Graham looks forward to sharing his contemporary interpretations of Mediterranean cuisine with the opening of Travelle, stating, "I've always been intrigued by the notion that Mediterranean cuisine can truly be inspired by the 21 distinct countries that border the sea. With Travelle, I want our diners to experience a culinary journey that offers exciting ports of call."
Award-winning Pastry Chef Scott Green joins Travelle from The French Pastry School, where he served as a Pastry Chef Instructor in both L'Art de la Pâtisserie and L'Art du Gâteau. His professional and educational experience includes a background in pastry and in fine art and design.
A seasoned pastry chef, Chef Green’s career spans several states. He was pastry cook at the Four Seasons Resort in Southern California and then ascended to Pastry Chef. While there, he competed in the Food Network Challenge series, Pastry Daredevils taking home a bronze medal. Following the Four Seasons, Green returned to his alma mater to teach, having completed L’Art de la Pâtisserie, The Professional Pastry and Baking Program, nearly ten years earlier.
Chef Green has won several awards, including the gold medal at the 2011 National Pastry Team Championship and the Best Dégustation award; the Best Dégustation and Silver Medal overall at the 2012 World Pastry Championship in Las Vegas. He was also the recipient of the President’s List of Highest Academic Achievement at the Art Institute of California.
In addition to his previous experience, Chef Green worked at Executive Caterers at Landerhaven in Cleveland, Ohio; The Mid-America Club in Chicago; and Rolf’s Pâtisserie outside of Chicago. Green competed in the 2002 US Pastry Championship in New York City, where he was a finalist. In 2003, Green attended the World Pastry Forum in Las Vegas, Nevada, where he demonstrated sugar showpiece techniques and confectioneries, as well as mold-making skills, with Chef John Kraus, a national pastry champion and former instructor at The French Pastry School. Additionally, Green pursued advanced training seminars with several master chefs and Meilleurs Ouvriers de France including Pascal Caffet, M.O.F., Jean-Claude Canestrier, M.O.F., Stéphane Tréand, M.O.F., Olivier Bajard, M.O.F., and Albert Adria of elBulli.
Chef Green holds a Bachelor of Science degree in Graphic Design from the Art Institute of California in San Francisco.
Serge Krieger brings more than 20 years of hospitality and fine-dining restaurant experience to his new role as restaurant manager for Travelle.
Krieger’s passion for food began as a child, watching his French grandmother cook for their family. From there Krieger entered the Culinary School in Strasbourg, France, and it was while studying to be a Chef that he fell in love with the service aspect of dining.
The French native began his career as a server assistant at the 1-star Michelin star, La Table Gourmande in Fegersheim, France. By 1991, Krieger was a headwaiter at the 3-star Michelin, Georges Blanc in Vonnas, France. After three years, Krieger traveled across the pond to serve as captain at the renowned New York City restaurant, Daniel.
In 1999, Krieger made his way to Chicago as the dining room manager at TRU restaurant. During his tenure, TRU received awards for best service in consecutive years by Chicago Magazine and won a best service award from The James Beard foundation in 2007. During this time, TRU also garnered an AAA 5-Diamond Award, 4 stars in the Mobil Travel Guide, multiple 4-star reviews from the Chicago Tribune and a consecutive Michelin 1-star rating. Krieger’s role expanded to also overseeing the opening and management of the fine-dining restaurant L2o. At L2o, Krieger helped contribute to the restaurant’s 3-star Michelin rating.
July 01, 2013
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Chef Tim Graham drops by from Mediterranean-inspired hot spot Travelle to prepare one of the restaurant’s brunch favorites, the Moroccan eggs benedict. Read More >
Only one chef can reign supreme this morning and we're about to find out who that is. CBS 2's Vince Gerasole is at the Merchandise Mart, where in anticipation of this weekend's Chicago Gourmet festival two of the city's kitchen magicians are going head-to-head in a smackdown. Read More >
What that means is Travelle draws on Mediterranean ingredients, such as Turkish pepper paste. “One thing that’s amazing to me about this region is that it’s not lush by any means, but when things come to fruit, they come en masse,” he says. “It’s a bounty. Read More >
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It's rare that a menu item makes us stop, read it twice, smile a little and then start planning a meal at the respective restaurant as soon as possible. Read More >
Flaming chicken saganaki? Pita balloons? What in blazes is happening at the Langham Chicago, the new luxury hotel in the Mies-designed IBM Building... Read More >
One of the last structures by Ludwig Mies van der Rohe, Chicago’s IBM Building—a 52-story tower of anodized aluminum and bronze-tinted glass—transformed the city’s skyline when it was completed in 1972... Read More >
This summer, the rich culinary and architectural history of Chicago begins a new chapter with the opening of Travelle restaurant in the Langham Hotel, Chicago (330 N. Wabash)... Read More >
Tim Graham, the former executive chef of Tru and Paris Club, is helming the restaurant at The Langham, Chicago hotel, which is set to open in July. Located at 330 N. Wabash Ave... Read More >
The perfect cocktail doesn't just come from fancy bottles, flawless ice cubes and precisely three-and-a-half stirs. The perfect cocktail arrives in a place of simple relaxation, in good company.
Take in a view of the city, second to none. Pull up a stool behind one of the more unique bars you'll find in Chicago, or anywhere else. And revel in some local entertainment. Make a toast to new friends or retell a story with an old friend who brought along his very interesting, totally unfamiliar coworkers. Uncomfortable silences do not live here.
Drinks with fruit juices are usually shaken, while those using mostly distilled spirits are traditionally stirred. All great cocktails are finely crafted. Allow us to demonstrate by bringing the bar to you, with table-side cocktail service.
Choose a classic favorite or venture outside the boundaries. Either way, relax and enjoy custom cocktails—made just for you and your friends, right at your table.
Everywhere, somewhere, you’ll find a drink and a song; be it a sultry Riviera cabaret or a bombastic Greek tavern. This is Chicago’s lounge. Where we like to sit back, order our favorite cocktails and fine brews, and enjoy our friendships as much as the under-appreciated craft of the lounge singer. Take in a song or two, or a few spins with live entertainment, every week.
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330 N Wabash Ave
Chicago, IL 60611
T (312) 923 7705
F (312) 923 0007