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 enjoys sharing his contemporary interpretations of Seasonal American cuisine, stating, "With Travelle, I want our diners to experience a culinary journey that celebrates the many ways in which American fare can be influenced by the regional nuances of this country."

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.

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Family Table

Family Table 
Menu

Every region 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. Serves six to eight guests. Reservations up to one week prior required.

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 spiced sweet potato soup. 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.

Lunch Menu

An adventurous date might surprise you by ordering the whole fish of the day. Savor the wild ocean trout or revel in the perfectly prepared herb-marinated skirt steak. 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 Seasonal American cuisine. 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.

Cocktails & By the Glass               Bottle List