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 Seasonal American cuisine. Dishes feature ingredients sourced from around the country, utilizing a 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.
Experience a one-of-a-kind culinary performance
Justin Gomes, Chef de Cuisine
Justin, a Trinidad native, believes in a philosophy of honoring all ingredients he uses in the kitchen while presenting them in an elegant, fun, and approachable way. He aims to create a menu that not only triggers a sense of nostalgia in our guests by using flavors and concepts familiar to our guests in new and unique ways that are both interactive and surprising.
Chef Gomes comes to Travelle with solid roots in the Chicago culinary scene. His previous roles include Chef de Cuisine at Venteux Chicago, Chef de Cuisine at LondonHouse, Sous Chef at Virgin Hotel, Kitchen Manager at Alinea, and The Pump Room. Chef Gomes attended the Le Cordon Bleu Chicago, earning an A.S Degree in Culinary Arts.
Walleska Cianfanelli, Executive Pastry Chef
Walleska acquired a B.A. in Structural Engineering at TKTK; however, her passion for pastry landed her at the Italian Culinary Institute Calabria, Italy, where she completed her master of Italian cuisine certifications in artisan Italian gelato, desserts, and specialty breads. She then went on to the French Pastry School Chicago, where she earned her certification in L ’Art de la Patisserie. Most recently, Walleska held roles at the University Club of Chicago, Palmer House Hotel, and the Sofitel Hotel Magnificent Mile. Chef Walleska has owned several restaurants and pastry shops and even had a segment on a morning news show for 6 years.
She has trained with world-renowned chefs such as Amaury Guichon, Stephane Leroux, Vincent Vallee, and many others to continue her education.