Chef Biography

Gale Gand was born in Evanston, Illinois in 1956.  She was interested in the arts and spent her college years studying silver and gold smithing.  Her late father, Bob, and her brother, Gary, were both professional musicians and her mandolin teacher was Jethro Burns, who also lived in Evanston and was a member of the famous Homer & Jethro comedy act. As a child, Gale performed with them as the Gand Family Singers.  She attended the Rochester Institute of Technology, and when she took a year off and worked in a restaurant, she discovered the skills she had learned in art translated well to cuisine.  During that time, she traveled to Europe and attended pastry classes at La Varenne and Paris.

In 1985 she moved to New York City, working with Johnathan Waxman at Jams and with Great Chef Alfred Portale at The Gotham Bar & Grill. In 1987 she moved back to Chicago to work at Carlo’s in Highland Park, then down to the Pump Room, Bella Luna and Bice. The late Bill Rice of the Chicago Tribune named her a Dessert Diva.  While working at Bice, owner Rich Melman introduced Gand and her husband, Rick Tramonto, to Bob Payton who owned 31 restaurants throughout Europe and the UK.  He hired Chefs Gale and Rick to open his Stapleford Park Hotel in Leicestershire, two hours north of London and won a Michelin star in 1991.  

Two years later, when Chef Gale’s mother passed away, they returned to Chicago and opened Trio in Evanston.  In 1994, the Great Chefs television crew show up to tape both chefs for their Great Chefs – Great Cities series for the Discovery Channel.  They sold Trio to open Brasserie T in 1996 and sold that restaurant in 2001 to open Tru.  

Chef Gand has since gone on to appear in numerous television shows and special events, and is a prolific cookbook author.  For more information, visit


Crispy Chocolate Phyllo Napoleon

Serving: 4 Print Crispy Chocolate Phyllo Napoleon By Great Chefs November 9, 2015 This lovely dessert stacks chocolate-basted phyllo triangles, mocha ganache, and ginger-orange cream. Wafer-thin pear slices hide inside, and are also used as a garnish. Chef Gand uses sheets of glass as plates, decorating then with bright cranberry coulis, mango sauce, and soft […]

Crème Brulée

Serving: 16 Print Crème Brulée By Great Chefs November 9, 2015 This is award-winning pastry chef Gale Gand’s recipe for her crème brulee base, a rich custard baked in a water bath. The baked custards are chilled; when you are ready for dessert, bring out the number you need, gild with caramelized sugar, and garnish […]

Restaurant Information

Phone :(773) 868-9866
Address : 3819 N Broadway St Chicago, IL 60613

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