330 N Wabash Ave
at The Langham, Chicago
330 N Wabash Ave
at The Langham, Chicago
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.
Join us every Wednesday night, as Chef Ricardo Jarquin creates a special four course menu in collaboration with Green City Market, Chicago’s largest and first year-round sustainable farmers market. Taking inspiration from summer and fall’s bounty of fresh produce, Chef Jarquin’s menu will change every week and incorporate fresh ingredients picked up that morning from the market. Ten percent of the proceeds directly benefit the Green City Market, a 501(c)(3) not for profit organization.
August 24th – October 26th
Every Wednesday Evening
5 pm – 10 pm
Limited menu availability
$45 per person, excluding tax and gratuity
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 five 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.
Here's how to win lunch: Start with the watermelon gazpacho. You've just tipped the scales in your favor. Next, order the prime beef burger with pepper aioli. 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.
An adventurous date might surprise you by ordering the whole fish of the day. Savor the corn risotto or revel in the perfectly prepared grilled new york strip. If you find yourself in a group, make instant, dear friends with the grilled octopus. Contemporary is a way to describe the food—inspired interpretations of Seasonal American cuisine. While the dining experience we all seek becomes forever classic.
Please note menus are seasonal and subject to change.
Exclusive group dining—in full view of the kitchen—allows family, friends and colleagues to revel in the culinary creations specifically designed for them. Prior to the scheduled dinner, Chef Ricardo Jarquin arranges a conversation with the guest to determine desired tastes and preferred seasonal items so a menu can be tailored specific to those desires.
In order to have plenty of room to spread out while sampling Chef Ricardo’s delights, table capacity is limited to 8 people.
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.
Now that you've settled on a drink and eased into a comfortable spot, you can reap the benefits of the day. Saganaki wings and a modest Midwest beer? A Moroccan lamb burger and a supple Spanish red? Perhaps your bar mates would be interested in a few chilled oysters from the coast… and a martini, of course.
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.
