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.
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 seasonal favorite to have for brunch. Not making a decision has its benefits, too. We recommend the Travelle Benedict with succulent lobster, fresh spinach and truffle-infused hollandaise.
Here's how to win lunch: Start with the sweet potato soup. You've just tipped the scales in your favor. Next, order "The Mac" prime beef burger with mac sauce. 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 mushroom risotto or revel in the perfectly prepared grilled new york strip. If you find yourself in a group, make instant, dear friends with the picadillo empanadas. 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.
Travelle Bar pays homage to the origin of the cocktail hour. Join us Monday through Friday from 4pm to 6pm for daily beverage specials from Travelle Bar — centered on the craft of cocktailing. Cheers!
Starting May 10th, Chef Ricardo Jarquin and Pastry Chef Scott Green will offer a special chef’s choice four-course menu featuring market fresh ingredients each Wednesday night. The menu will change every week and incorporates fresh ingredients picked up from the Green City Market. 10% of the proceeds from the menu directly benefit the Green City Market, a 501(c)(3) not for profit organization.
Every Wednesday
May 10 through October 25, 2017
5:00 p.m. to 10:00 p.m.
$45 per person with optional $20 per person wine pairing (excluding tax and gratuity)
Menu available to guests until ingredients run out.
For inquiries or reservations, please contact (312) 923 7705.
Chef Ricardo will kick-off the epic Grand Cochon finales with an one-night-only dining experience with past Cochon555 winners including Tim Graham (Twain), Andres Padilla (Topolobampo), Nicole Pederson (Found), Nathan Sears (TheWit Hotel Chicago), and more. Wine and cocktail pairings will accompany the meal with passed appetizers from each chef.
The evening begins at 6 p.m. with a cocktail hour meet-and-greet, giving diners the opportunity to mingle with the chefs and Cochon555 Founder Brady Lowe. The pork-centric, family-style dinner commences at 7 p.m., showcasing dishes incorporating pork from Meadowbrook Farm in Benton Harbor, Michigan.
Proceeds from the event benefit Piggy Bank, an organization dedicated to educating farmers and chefs about heritage pigs and breeding.
Tuesday, September 26 at 6:00 p.m.
$125 per person (excluding tax and gratuity)
Space is limited; for inquiries or reservations, please contact (312) 923 7703 or email Travelle Kitchen & Bar.
In anticipation of the Grand Cochon – happening on October 1 in Chicago – Chef Ricardo introduces a new pork-centric item to the menu. Inspired by his winning Cochon555 dishes, the Pork Shank Dumplings are made with made with ground pork butt and shanks. Flavored with mayu oil and scallions, the dumplings are served in a spicy kimchee tonkotsu broth.
You also may enjoy Travelle Kitchen + Bar current delicious pork menu items including Crispy Octopus & Pork Belly, Mangalitsa Pibil Tostadas, and Mangalitsa Pork Chop. The Mangalitsa pork Chef Ricardo uses comes from Meadowbrook Farm in Benton Harbor, Michigan: the same farm he worked with to win the Chicago Cochon555 competition.
Served Daily
September 1 through October 1, 2017
For inquiries or reservations, please contact (312) 923 7705
