Behind the Toque: Chef Rick Tramonto

For newcomers to the world of fine dining, the setting itself can often be more intimidating than the food. Suddenly one is surrounded by knowledgeable wait staff and sommeliers, and it is quite possible to feel all thumbs in trying to choose from the menu without making a fool of oneself.

Chef Rick Tramonto has made it a goal to eliminate this moment of awkwardness. TRU, the Chicago restaurant he launched with partner and Executive Pastry Chef Gale Gand in 1999, was created with the ideal of breaking down the barriers inherent in the world of haute cuisine, making the entire experience one of pleasure rather than intimidation. The name itself, an acronym for “Tramonto Unlimited,” was crafted as a constant reminder for Rick to stay true to his art, his ingredients, and that vision.

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