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.

Richard Hanauer

As the newly appointed beverage director of The Langham, Chicago, Richard Hanauer oversees pairings and wine offerings for Travelle's full-service restaurant, bar and lounge. Hanauer brings both passion and extensive wine and food experience to his role at Travelle.

Born and raised in Chicago, Hanauer developed an interest in food and wine at the family dinner table. Weekly excursions to the city's far-ranging restaurants, along with family trips throughout Asia, Australia, Africa, Europe and the Americas further deepened his knowledge and passion.

Hanauer first embarked on a career in the restaurant industry as a server at Carmichael's Chicago Steak House. During this time, he also worked for Levy Restaurants—even serving tea to Her Majesty the Queen of England—as its Fine Wine Expert. From there, Hanauer went on to join OneSixtyBlue's restaurant team, working closely with and learning from Chef Martial Noguier.

At the age of 25, Hanauer was appointed to Sommelier at the award-winning restaurant, TRU. At TRU, he honed his knowledge under Wine Director Chad Ellegood, in one of the country's best wine cellars. Hanauer's most recent venture was at L2O, where he built one of the best white wine collections in the country, including the deepest collections of premier Champagnes in the city. He's been previously awarded the Advanced Sommelier pin by the Court of Master Sommeliers, and in 2013, Hanauer was named to Zagat's “30 Under 30” Chicago list.

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 
La Dolce Vita

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. Sommelier Hanauer 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

Christmas
Menu

A twist on classic Christmas fare, Chef Tim has created a festive menu with a distinct Mediterranean flair. Further adding to the festiveness of the occasion, Travelle’s Wine Director Richard Hanauer will be available to assist guests with wine pairings chosen from Travelle’s wine room featuring 1600 labels from around the world. $80 per adult; $30 per child under 10 years old. 

New Year's Eve
Menu

The famous black and white ball of 1966 set the standard for midcentury mod chicness with guests dressed in black and white and donning masks.  In a playful nod to an era captivated by fun and frivolity, Travelle welcomes the New Year with a festive party that celebrates in black and white. Black & White attire suggested; guest with most festive mask wins a magnum of Veuve Clicquot Champagne. Reservations Required.

First Seating from 5pm-6:30pm; Three-Course Menu
$125 per person

Second Seating from 7:30pm-10:30pm; Five-Course Menu 
$175 per person + Midnight Toast

Contact us to make a holiday reservation at (312) 923 7705. 
Credit card required at time of reservation booking.