Rick Tramonto
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| Rick Tramonto | |
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| Born | May 30, 1963 Rochester, New York |
| Cooking style | French |
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Current Restaurant(s)
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| Official Website | |
Rick Tramonto is a Chicago chef and cookbook author. He is executive chef and partner in Cenitare Restaurants, which include Osteria di Tramonto, Tramonto's Steak & Seafood and RT Lounge and Tru, a fine-dining restaurant from Lettuce Entertain You Enterprises.
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[edit] Biography
In 1994, Rick Tramonto was named among Food & Wine's Top Ten Best New Chefs. In 2002, he was named as the "Best Chef: Midwest Region" by The James Beard Foundation, Tramonto's Tru in Chicago, winner of the James Beard Foundation 2007 Outstanding Service Award. Winner of the Wine Spectator Grand Award.
Tramonto has appeared on "Oprah", "Today", "CBS This Morning" and the Food Network. He has written and published four cookbooks.
In 2005, he became embroiled in a controversy over foie gras, which was ultimately banned by the Chicago city council. After Chef Charlie Trotter stated that he stopped serving foie gras in his restaurants (although he has since allowed guest chefs to prepare foie gras in his restaurants) Tramonto was quoted saying it was somewhat hypocritical for meat eaters to take an anti-foie-gras stance, and the two chefs carried on a very public debate over foie gras, which culminated when Alderman Joe Moore proposed an ordinance banning foie gras from Chicago restaurants. Tramonto's north shore Chicago suburban restaurants serve foie gras. [1]
In 2006 he founded Cenitare Restaurants with culinary partner Gale Gand, which opened four new concepts, including Tramonto's Steak & Seafood, Osteria di Tramonto and RT Lounge.
In 2007 he became the national spokesperson for The US Duck Council. www.impresswithduck.com
[edit] Restaurants
- Tru: Tru's cuisine focuses on using ingredients presented on an array of surfaces in a contemporary dining room featuring original artworks. Collections, or tasting menus, are the framework of Tramonto and Gand’s culinary work.
- Osteria di Tramonto
- Tramonto's Steak & Seafood
- RT Lounge
[edit] Books by Rick Tramonto
- Butter, Sugar, Flour, Eggs ISBN 0-609-60420-1
- American Brasserie ISBN 0-02-861630-8
- Amuse-Bouche ISBN 0-375-507-60-4
- Tru ISBN 1-4000-6061-3
- Fantastico! - release date November 6, 2007
[edit] External links
[edit] References
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