Rick Tramonto was born in Rochester, New York in 1963, and was introduced to the basic culinary arts in a special VO-tech program to keep kids out of trouble. In 1977, at the age of 16 he quit school to work at a Wendy’s restaurant for 2 years, then to the Strathallen Hotel where he received the equivalent to a culinary degree. It’s also where he met his then wife, Gale Gand. He then moved to New York City and worked under Great Chef Alfred Portale at the Gotham Bar & Grill as a line cook. He then went on to work in several other New York City restaurants, including Tavern on the Green.
Personally recruited by Richard Mellman, owner of Lettuce Entertain You Enterprises in Chicago, he moved there as corporate chef for their operations including the Pump Room, and opening Bella Luna and Bice. He then went to work for Charlie Trotter, then took a jump across the pond to the Stapleford Park Hotel in the UK where he worked with Great Chef Raymond Blanc, before returning to Chicago.
In 1993, he opened Trio with his wife Gale in Evanston, Illinois, across the street from the residence of Great Chefs executive producer, John Shoup. In 1994, Great Chefs taped Rick and his then wife Gale Gand, for the Great Chefs-Great Cities series, and later, the Great Chefs of America series for the Discovery Channel.
The couple expanded north opening Brasserie T (after a falling out with partner Henry Adania), and opened several more restaurants. Henry closed Trio (Trio Aletier) in 2006 and about the same time, Rick founded Cenitare Restaurant Group and opened 4 more restaurants before leaving the company in 2009.
In June 2012, Rick and Chef John Folse opened Revolution in the Royal Sonesta Hotel, in the New Orleans French Quarter where he remains today as a chef/co-owner.
Lobster Cocktail with Roasted Garlic Mashed Potatoes
Serving: 4 Print Lobster Cocktail with Roasted Garlic Mashed Potatoes By Great Chefs October 20, 2015 Risotto has become a popular appetizer. Rick Tramonto spins the idea with roasted garlic mashed potatoes, adding fresh herbs and lobster to create an appetizer which is creamy with bright bits of flavor. In his restaurant he garnishes this […]
Wild Rice Risotto with Asparagus and Wild Mushrooms
Serving: 8 Print Wild Rice Risotto with Asparagus and Wild Mushrooms By Great Chefs September 15, 2015 Since the program was taped, the talented husband-and-wife team Rick Tramonto and pastry chef Gale Gand have opened Brasserie T in a Chicago suburb and the elegant fine-dining True restaurant in the heart of Chicago. In this sumptuous […]