Tim Graham

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."

Scott Green

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

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.

ChicagoMag.com

July 01, 2013

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 >

Chef's Table

Chef's Table 
Menu 
Greek Isles

Every region of the Mediterranean has its own local flavors; village secrets buried in time-honored recipes. And every few months Chef Graham taps one of these territories of inspiration to offer a custom menu, for you and a handful of friends. Sit kitchen-side and dine on spirited cuisine with hand picked flavors, from Chef himself. Enjoy a worldly experience with a hometown vibe.

Cellar Table

Cellar Table
Menu
(Coming Soon)

Cellar tastings are sublime events. Conversation is on the casual side of educational, while bottles are lifted from their racks on a whim. Such it is at our cellar table. Choose your experience—an educational atmosphere, or as a celebration; by particular regions or types of wine, even vintage dates. Our sommelier will accommodate and craft the list, while Chef Graham will surprise with a complimenting nosh.

Early conversations sometimes include recaps of what happened in between dinner and the last drink at the lounge last night. For this reason, morning decisions should be easy—like where to go today, and which of six regionally inspired benedicts to have for brunch. Not making a decision has its benefits, too. You don't have to choose between a taste of Spain or France, try the chorizo beignets.

Breakfast Menu  Brunch Menu

Here's how to win lunch: Start with the fried smelt with skordalia sauce. You've just tipped the scales in your favor. Next, order the sliced steak sandwich with tomato-olive spread. A delicious power move. The three-martini lunch? We will not argue with this classic strategy. Yet it’s even more fun with friends. Talk shop if you must, during this midday oasis. But the bustle will still be there when you return.

Lunch Menu

An adventurous date might surprise you by ordering the whole fish of the day. Acquiesce with the halibut or stand your ground with a perfectly prepared 16 oz. sirloin. If you find yourself in a group, make instant, dear friends with a seafood elevation. Contemporary is a way to describe the food—inspired interpretations of the Mediterranean. While the dining experience we all seek becomes forever classic.

Dinner Menu  Dessert Menu

Grand Cru, we have them. Grenache, of course. We’d be happy to recommend a taste from the old world—the fertile valleys surrounding Lebanon. And who could argue with a friendly recommendation from the rolling hills of Tuscany? Or, stay a little closer to home with something exceptional from the highlands of California. With more than 1,500 selections we offer a grand wine experience for anyone, and everyone. Prestigious, not pretentious.

View List

Celebrations & Special Events

Marquee Express
Pre-Theatre Menu

Chef Graham has designed the Marquee Express a three-course menu perfect for theatre guests who wishes to dine and then catch a show. Served simultaneously in three dishes that fit on a custom-designed bone china tray, the Marquee Express also includes a glass of wine and exclusive preferred valet rate of $14 for one vehicle (up to 10 hours). The Marquee Express Menu is available from 5 to 6:30pm. Menu is $39 per person and exclusive of additional beverages, tax and gratuity. 

Easter Brunch
Menu

Easter Menu will be available for viewing mid March. Join our mailing list to receive up-to-date information about Travelle's special events and weekend live entertainment.