Rick Tramonto

Rick Tramonto
Did you know?

Rick's first cooking job was at Wendy's in Rochester, New York. To this day, Rick attributes Dave Thomas, the founder of Wendy's, with encouraging him to pursue a career in cooking.

Rick Tramonto
Rick's Featured Recipe
Hamachi Carpaccio with Piquillo peppers and Grilled lemon

Click here for recipe

Rick Tramonto has restaurants in Chicago and its suburbs: Tru, Tramonto's  Steak & Seafood, and Osteria di Tramonto, as well as RT Lounge. With executive pastry chef Gale Gand, he, as executive chef, runs the world-renowned, four-star, fine-dining benchmark restaurant, Tru, in partnership with Rich Melman, chairman of Lettuce Entertain You Enterprises.


Rick is the author of eight books, three written with Gale Gand. His most recent is Steak with Friends: At Home with Rick Tramonto. Previously, he published Fantastico! and Osteria, both of which celebrate the Italian-American food of his heritage. Other books include Tru and Amuse-Bouche.


Rick’s restaurants and books have been nominated for and won a number of awards and accolades. Tru was named most popular Chicago restaurant by the Zagat Guide, and Chicago Magazine has twice named Tru Best Restaurant. He has been named Best Chef: Midwest Region and Tru was nominated for Best New Restaurant. It also was nominated for Outstanding Service and earned Grand Award status from Wine Spectator magazine. Rick is the recipient the Ivy award from Restaurants & Institutions and induced in Nation’s Restaurant News’ Fine Dining Hall of Fame. Food & Wine recognized Rick as one of the Top Ten Best New Chefs in 1994.


Rick was a contestent on Top Chef Masters in its second season. He has appeared on a number of other national television programs, including Oprah, Today, CBS Morning News and has been a judge on Top Chef.


Rick lives north of Chicago with his wife Eileen and their three children.

Website: & Twitter @cheftramonto

Latest Recipes

Striped Farfalle Pasta Salad

Salads are one of my all-time favorite ways to eat pasta. Pasta salads are simple but endlessly versatile; you can dress them up with gre...

(1 Votes)

Baby Beets with Flat-leaf Parsley and Mint Vinaigrette

Look for the biggest, greenest, freshest flat-leaf parsley leaves you can find, because the parsley stands in for other greens in this sa...

(1 Votes)

Hamachi Carpaccio with Piquillo peppers and Grilled lemon

Hamachi is my favorite fish to eat raw-buttery, rich, and sexy. Similar to bluefin tuna, hamachi is a migratory fish sometimes called amb...

(1 Votes)

Braised Fennel with Orange

This dish has been part of my repertoire for years—I introduced it at Trio, where I was the chef in the early 1990s. When I was growing u...

(1 Votes)

Farro with Vegetables

A grain-based antipasto makes all kinds of sense to me, and a little plate is a great way to introduce people to farro, which might be un...

(1 Votes)

Abruzzi Swordfish Roll–ups

Although I serve this as an antipasto—a small bite to tickle your palate—it reminds me of Christmas Eve when I was growing up. Like most ...

(1 Votes)

Creamy Soft Polenta with Meat Ragu

I serve this traditional side dish as an antipasto. Guess what? I like it more as a small plate to kick off a meal than as a side. On the...

(1 Votes)

Banana Waffles with Nutella

When I make these waffles, I cook them on a big waffle iron, so that each waffle is about 9 inches in diameter. Your waffle iron may be s...

(1 Votes)

Raw Artichoke Salad

The idea of a raw artichoke may not appeal to most people, who think of only cooked globe artichokes or perhaps marinated artichoke heart...

(1 Votes)

Roasted Zucchini and Mint Salad

This summer salad is light and refreshing with the crunch of almonds and croutons and the brightness of mint and lemon juice. Try it — yo...

(1 Votes)

Spumoni Cookies

When I was young, these were my favorite cookies. My cousin Kathy Abbamonte gave me this recipe, and the cookies so resemble the tricolor...

(1 Votes)

Fava and Yellow Beans with Radicchio, Goat Cheese and Anise Orange Vinaigrette

This salad speaks of summer and when I first thought of pairing the beans with the radicchio, I knew it would taste splendid with the ani...

(1 Votes)

Crusted Ahi Tuna with Pomegranate Vinaigrette

I remember spending a few days with my wife Eileen in Porto Fino in Italy, which is simply beautiful. One day, we went to a big seaside r...

(1 Votes)

Pork Porterhouse with Pancetta Dried Cherry Vinaigrette

  If you can find good heirloom pork, this dish will be even more delicious. Heritage pork is tender and juicy with silky, buttery meat t...

(1 Votes)

Braised Red Cabbage 

If you haven’t tried braised cabbage in a while, it’s well worth another look. The cabbage cooks only for about 25 minutes, just until te...

(1 Votes)
Cookbooks, etc

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