Rick Tramonto

Expert Interview: Rick Tramonto

Behind the Chef

What were your favorite foods growing up?
My mom's Italian cooking, especially her sausage with peppers.

When did you decide you wanted to be a chef?
When I was 18 years old.

Where and when did your career in food begin?
Wendy's Old Fashion Hamburgers, Rochester, NY.

If you didn't become a chef, what would you be?
A youth Pastor.

Who/what has shaped your cooking the most over the years?
Pierre Gagnaire, for his sheer brilliance and innovation.

How would you describe your cuisine?
At Tru, Contemporary French, At Osteria, Rustic Italian, and at Tramonto Steakhouse, Classic American Steakhouse with a twist.

What influences your cooking style and particularly the menu at your restaurant?
The seasons, as inspired by the farmers' markets.

What are your favorite culinary weapons in the kitchen?
Vak Pak machine, salt and pepper.

What is your favorite secret ingredient?
Citrus.

What is the one rule or value you try to instill in all of your staff?
Humility.

What qualities to you look for when hiring cooks for your restaurant?
Passion

If I'm trying to watch my weight and I'm eating at your restaurant, what am I eating?
Steamed halibut with cucumber mint broth.

What is your least favorite food?
Fruit cake.

What is your beverage of choice?
Big red wine, Barolo

When you are not eating at your own restaurant, where are you eating?
Sushi Masa or Portillo's in Vernon Hills.

Which foreign country inspires your style most?
France

What was the most spectacular meal you have ever had?
Pierre Gagnaire, Alain Chapel, both in France.

What is your best cooking tip for a home enthusiast?
Prep ahead so you can spend more time with family and guests.

What do you eat when you are home?
Sandwiches or anything my wife makes for the family.

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Expert Profile

Tramonto's passion for food, unique culinary style, and his proven track record at home and abroad provided him a solid foundation to partner in a successful restaurant. Tramonto is executive chef/partner at the world-renowned four-star fine-dining restaurant Tru, in partnership with Rich Melman, chairman of Lettuce Entertain You Enterprises, now in it's 10th year.

Tramonto is also an accomplished cookbook author with six titles to his credit. His first book, "American Brasserie", hit the shelves in October 1997 and was named as a finalist for the Julia Child Cook Book Awards. His second book, "Butter Sugar Flour Eggs", was released in October 1999 and nominated for the 2000 James Beard Award for the Best Cookbook in the Baking and Desserts category. In October 2002, Random House published "Amuse-Bouche", which features the little bites Tramonto has become known for at Tru and in November 2004 he released "Tru: A Cookbook From the Legendary Chicago Restaurant". His most recent book on small plates Italian-style, "Fantastico!" was released in 2007 and his next book, "Osteria", focusing on the cuisine of Osteria di Tramonto, due to be released October 14th, 2008. He is currently working on his 7th book called "Rick Tramonto Steak and Friends" which will be out in the fall of 2010.