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Welcome to Travelle

Situated on the second floor of the luxurious Langham hotel in an iconic skyscraper designed by Ludwig Mies van der Rohe that once housed IBM regional headquarters, Travelle is located along the Chicago River in the heart of downtown Chicago. A play on the word travel, Travelle is a casually elegant restaurant, lounge and bar featuring Chef Jeff Vucko’s Seasonal American cuisine. Dishes feature ingredients sourced from around the country, utilizing Chef Vucko’s connection with some of the finest farms, ranches and orchards in the nation.

Alongside a carefully curated 1600-bottle wine list, Travelle boasts a beverage program that highlights skillfully-crafted classic cocktails. Influenced by the romance of the digital age, architect/designer David Rockwell of the Rockwell Group creates a modern environment that conveys history, sophistication and nostalgia into the 124-seat restaurant and 81-seat bar and lounge that overlook the Chicago skyline and river.

OUR TEAM

Chef de Cuisine Jeff Vucko

“The farm-to-table ideology has always been a driving force for me as a chef. Getting to know our local farmers continues to inspire me and our team. I look forward to introducing a creative menu utilizing fresh, locally-sourced ingredients and simplicity.”

Chef Jeff Vucko has been a part of the Travelle team since The Langham, Chicago’s opening in June 2013. He has been deeply involved with Chicago’s Green City Market and in collaborating with the organization to offer a Wednesday summer dinner series for the past three years, building relationships with farmers and local producers while creating menus featuring market-fresh ingredients.

Upon graduating from Culinary Arts at Le Cordon Bleu College of Culinary Arts in Chicago, Vucko started as a line cook at theWit Hotel’s Cibo Matto under Chef Ken Carter, then moved on to The Pump Room in the former Public Hotel. A few years later, Vucko joined the opening team of The Langham, Chicago, working first under Chef Tim Graham and then Chef Ricardo Jarquin.

Pastry Chef Danielle Marelli

“I put a lot of thought and emotion in my work. When I was young, I would spend hours in the kitchen making sweets for my grandfather, who was a lover of all sweets. It is what inspires me to be creative and make really delicious pastries.”

Pastry Chef Marelli has been a part of the Travelle team since 2014, when she joined as a pastry chef de partie. Upon being promoted to pastry sous chef, she assisted former Executive Pastry Chef Scott Green and developed signature recipes for the continuous rotation of seasonal menus. Her passion for organization ensures efficient operations of pastry preparation, production, and presentation.

Starting her professional career at The French Pastry School and serving as a Chef Intern, Marelli honed her skills in prep, organization and cleanliness for class kitchens. Marelli received a Certificate in Pastry Arts in June 2012.

Following her achievements from The French Pastry School, Marelli spent two years as a pastry chef at St Regis Monarch Beach, Dana Point. Her love and knowledge of pastry grew as she ran the line, producing all components for plated desserts including ice cream and sorbets, as well as creating wedding cakes and custom cakes for on-site weddings and functions.

Experience a one-of-a-kind culinary performance