Travelle Kitchen + Bar boasts the inventive American cuisine of Chef de Cuisine Jarquin, inspired by historical styles, genuine ingredients, and a background in refined, modern techniques.
Fresh, approachable culinary experiences fuse traditional fare with sophisticated techniques, designed to fulfill the cravings of any diner. Menus feature an array of shared snacks, starters, flatbreads, sandwiches and entrees, while "Chef's Picks" guide the indecisive on their culinary jaunt.
Chicken and Waffles, buckwheat waffles, maple bacon, b&b pickles
Charred Tar, tenderloin, A-I aïoli, fried quail eggs, truffle oil
Pork & Clams, Berkshire pork chop, manila clams, morels, ramps
Green Garlic Vichyssoise, crab salad, espelette
Mushroom Fricassée, brandy, saba, crispy potatoes, fried egg
Crispy Octopus, pork belly, salsa verde, harissa, sugar snap peas
Branzino, new potatoes, garlic butter, fiddlehead ferns
At just 30 years old, Chef de Cuisine Ricardo Jarquin of Travelle Kitchen + Bar is a young force on Chicago’s culinary scene with an impressive pedigree. A native of Nicaragua, Jarquin was raised in Miami and received his bachelor in culinary arts from Johnson and Wales University in 2008.
“I’m very focused on seasonality, simplicity, and sourcing from my surroundings wherever possible,” says Jarquin. “My food is also very technique-driven with flavors that are pure, clean, and natural. There’s no point in working with great product if you’re not able to process it in a way that will enhance its natural form.”
Jarquin’s inspiration and refinement of technique developed from the many stages he did when he moved to New York for the position of sous chef of the renowned Four Seasons Hotel. He has learned from some of the most influential chefs in the world, including Jean-Georges Vongerichten, Daniel Boulud, Alex Stupack, Mario Batali, George Mendez, and Michelle Bernstein.
Jarquin continued to hone on his skills and build upon his personal style while learning from these masters of cuisine and was truly able to put his experience to work in his position as opening senior sous chef at Conrad New York and again as opening chef de cuisine at ULU Restaurant at the Four Seasons Hotel in Hawaii.
“At ULU we really embodied the farm to table philosophy with 90 percent of the proteins and produce served in the restaurant sourced from the island,” Jarquin explains. “Our menu changed based on what produce was available for harvest that week. I take the same approach wherever possible in my work since then, relying on what is seasonally available to guide the menu.”
Travelle Kitchen + Bar boasts the inventive American cuisine of Chef de Cuisine Jarquin, inspired by historical styles, genuine ingredients, and a background in refined, modern techniques. Prior to joining The Langham, Chicago and Travelle Kitchen + Bar, Jarquin held the role of executive sous chef at the Hilton Bayfront in San Diego. One of Jarquin’s proudest recent accomplishments was winning Hilton’s brand-wide “Most Beautiful Dish” competition in 2015 in which he placed in first out of five categories and was 1st runner up from two more.
Jarquin lives in Chicago with his wife, Jessica, and their two dogs and cat. In his spare time, he enjoys food photography and writing his blog, On Food and Feasting, which showcases his work in the kitchen and allows him to share ideas with other chefs. Early on in his career, Jarquin worked with The Langham, Chicago’s Director of Food & Beverage, Anthony Zamora, and now joining him in Chicago is their fourth time collaborating. Having a mentor has impressed upon Jarquin the importance of developing and growing talent in his kitchen, and working with his staff to grow their skills is one of his greatest passions.
Award-winning Executive Pastry Chef Scott Green joined The Langham, Chicago and Travelle Kitchen + Bar from The French Pastry School, where he served as a Pastry Chef Instructor. He holds a Bachelor of Science degree in Graphic Design from the Art Institute of California in San Francisco, and that focus carries through to what he presents to guests on the plate.
"My background in art and design has completely shaped the aesthetics of my desserts," Green says. "I approach the flavors and composition of a dessert as a form of art."
His work combines strong technique with seasonal ingredients for an end to a meal that is both beautiful and complementary to the courses preceding. Further expanding upon his experience as the Executive Pastry Chef for The Langham, Chicago and Travelle Kitchen+Bar combined with his past as a Pastry Chef Instructor, Chef Green is the author and creator of, Devil’s Food Kitchen, a pastry and baking blog that shares recipes, techniques and trouble-shooting for amateurs and professionals alike.
A seasoned pastry chef, Green’s career prior to teaching spans several states and renowned establishments, including: the Four Seasons Resort in Carlsbad, California, the Park Hyatt hotel in Chicago, Illinois; Executive Caterers at Landerhaven in Cleveland, Ohio; The Mid-America Club in Chicago, Illinois; and Rolf’s Pâtisserie in Lincolnwood, Illinois. After nearly a decade in the industry, Chef Green returned to his alma mater, The French Pastry School, as a Chef Instructor teaching in both L’Art de la Pâtisserie and L’Art du Gâteau culinary programs.
Chef Green has won several awards, including the Bronze Medal in the Food Network Challenge series, Pastry Daredevils. He won the Gold Medal in Dégustation and the Gold Medal overall at the 2011 National Pastry Team Championship. In 2012, he was awarded the Gold Medal in Dégustation and Silver Medal overall at the 2012 World Pastry Championship in Las Vegas. In 2015, he was a member of the U.S. Team that achieved the Bronze Medal at the Coupe du Monde de la Patisserie, the world’s most esteemed pastry competition, becoming the first U.S. team to reach the podium in a decade. Most recently, Chef Green was named one of the Top Ten Pastry Chefs in North America for 2016 by Dessert Professional Magazine.
Priscilla Young joined The Langham, Chicago in 2015 as the Beverage Director for Travelle Kitchen + Bar. With nine years of experience within the luxury hotel and fine-dining industry. Young embodies genuine hospitality and is best known for creating delicious and balanced cocktails, as well as transforming beverage programs and practices all along the west coast. In this role, she will lead Travelle Kitchen + Bar's beverage team to achieve operational goals and deliver an innovative beverage program for the hotel's dining outlets.
Young earned a Bachelor of Arts in Cultural Anthropology at San Francisco State University, and is also a Certified Sommelier and Cicerone. She began her career in food & beverage with the Mandarin Oriental Hotel Group as a server/bartender at the San Francisco location. During her seven year stint with the luxury brand, she changed roles a few times till she was named the General Manager of Mandarin Bar & Tea Lounge, as well as Hotel Mixologist at Mandarin Oriental Las Vegas. There she increased both revenue and guest satisfaction through innovative and engaging programs, including the launch of an entirely new craft beverage program with live music. After a year in "sin city," she joined the opening team for Rose.Rabbit.Lie at The Cosmopolitan where she established a 50 classic cocktail matrix and developed the opening 25 cocktails. From here, she returned to California to serve as a bar manager/bartender for Workshop Kitchen & Bar in Palm Springs. Soon after creating a standardized "cocktail bible" and a "bartender new hire booklet for this team, she moved to Chicago and joined the Travelle Kitchen + Bar team.
With a strong knowledge of spirits, beverage techniques, geography, history, and Chinese Medicine, Young is able to tell a story through a cocktail. She possesses the ability to create tasty cocktails, which has helped her establish partnerships with brands, journalists, and publicists.
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.
Delight in the art of the cocktail that demonstrates a true appreciation of cocktails' past, while honoring Midwestern roots and having fun with modern techniques.
The cocktail list, named the "Cocktail Library," holds the secret to bestsellers in waiting. Divided into Classics, Midwest Originals and Modern, each cocktail description incorporates details honoring the origin of the cocktail.
330 N Wabash Ave
Chicago, IL 60611
T (312) 923 7705
F (312) 923 0007