Travelle Kitchen + Bar in The Langham, Chicago announced the appointment of Chef de Cuisine Ricardo Jarquin and launched menus for spring, including a transformed dinner menu, new desserts from Pastry Chef Scott Green, and cocktails from Beverage Director Priscilla Young. 

Before joining Travelle Kitchen + Bar at The Langham, Chicago, Jarquin held the role of executive sous chef at the Hilton Bayfront in San Diego, where his artistic plating won Hilton’s brand-wide “Most Beautiful Dish” competition in 2015. He placed in first out of five categories and was first runner up from two more.

“My food is very technique-driven with flavors that are pure, clean, and natural,” says Jarquin. “I’m very focused on seasonality, simplicity, and sourcing from my surroundings wherever possible. Creating the menu at Travelle allowed for exploration of a region new to me and I look forward to continuing to expand my knowledge of Chicago’s culinary offerings.”

Jarquin’s menu is influenced by historical styles, genuine ingredients, and a background in refined, modern techniques. Spring items include:

  • Chicken and Waffles, buckwheat waffles, maple bacon, b&b pickles
  • Charred Tar, tenderloin, A-I aïoli, fried quail eggs, truffle oil
  • Pork & Clams, Berkshire pork chop, manila clams, morels, ramps
  • Green Garlic Vichyssoise, crab salad, espelette
  • Mushroom Fricassée, brandy, saba, crispy potatoes, fried egg
  • Crispy Octopus, pork belly, salsa verde, harissa, sugar snap peas
  • Branzino, new potatoes, garlic butter, fiddlehead ferns  

Jarquin’s inspiration and refinement of technique developed from the many stages he did when he moved from his hometown of Miami to New York for the position of sous chef of the renowned Four Seasons Hotel. He has learned from some of the most influential chefs in the world, including Jean-Georges Vongerichten, Daniel Boulud, Alex Stupack, Mario Batali, George Mendez, and Michelle Bernstein. Previously, Jarquin was the opening senior sous chef at Conrad New York and served as opening chef de cuisine at ULU Restaurant at the Four Seasons Hotel in Hawaii.

Jarquin and Pastry Chef Scott Green inspired one another in the creation of their menus. Says Jarquin, “Green’s philosophy very naturally aligns with my own and his menu explores our collaborative spirit.”

Green’s sweet items for spring derive from the bounty of fruit and produce available, and include: Cheesecake Mousse, macerated strawberries, graham crumble, and guava sorbet; and Spring Verrine, blackberry sorbet, lemon black pepper ice cream, toasted meringue.

Beverage Director Priscilla Young adds to her “Cocktail Library” every two weeks for Travelle Kitchen + Bar, infusing it with innovative seasonal libations and her takes on cocktail classics. Cocktails joining the menu this spring include: I’m Avocontrol with Rieger Kansas City gin, chareau, avocado, raspberry, mint, and chocolate bitters; and Pink Elephant, a boozy aperol spritzer, with Belvedere Pink Grapefruit Vodka, Aperol, Cocchi Americano, and bubbles

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