Travelle at The Langham, Chicago announces the appointment of Chef de Cuisine Jeff Vucko. Promoted from Senior Sous Chef, Vucko has been a part of the Travelle team since The Langham, Chicago’s opening in June 2013. Vucko introduces a late summer menu with several seasonal selections and in the coming months, the restaurant will launch transformed breakfast, brunch, lunch, and dinner menus.
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.
Vucko has been deeply involved with this summer’s Wednesday Green City Market dinner series, building relationships and creating menus featuring market-fresh ingredients through the end of October.
“The farm-to-table ideology has always been a driving force for me as a chef,” Vucko explains. “Getting to know our local farmers continues to inspire me and our team. I look forward to introducing a new menu utilizing fresh, locally-sourced ingredients and simplicity.”
The new late summer menu at Travelle offers a variety of seasonal selections, including Sweet Corn Soup with poblano cream, charred corn, tomatoes, and chives; Citrus Grilled Shrimp with tarragon aioli and purple shishito peppers; Big Eye Tuna with little gem lettuce, peaches, almonds, mustard, and bee pollen; Summer Truffle Risotto with cippolini marmalade, apple, and radicchio; and Fried Chicken Roulade withfarro, summer squash, and pea purée apple jus.
