Rick Tramonto, legendary chef of Tru, makes Chicago return with Parker Hospitality

One of the most acclaimed chefs in Chicago history is back.

Rick Tramonto, who led Tru to national prominence in the late 1990s and aughts, surprised many when, in 2010, he decided to open Restaurant R’evolution in New Orleans with Louisiana chef John Folse.

But after 13 years, he’s ready to return to the Windy City.

Instead of a new project, Tramonto is now the food and beverage director and executive chef for Parker Hospitality, Brad Parker’s booming restaurant group.

“He told me, ‘Man, I could really use some help,’” Tramonto said. “They are growing at such a rapid pace, with new Hampton Socials going into different markets all over the country.” Parker Hospitality also runs The Bassment.

Tramonto isn’t kidding about Hampton Social, which first opened in Streeterville back in 2015. The restaurant now has five outlets in Illinois, one in Tennessee and three in Florida, with another in Miami opening soon. Tramonto said locations are already in the works for Atlanta, Dallas and Denver.

Of course, Hampton Social’s catchphrase of “rosé all day” might seem like an odd fit for Tramonto, but he said he feels invigorated. “I met the team, and I liked the energy and youthfulness of it,” Tramonto said. “I’m old-school coming into this new-school environment.” Plus, he’s hoping to grow with the company. “I’m going to implement systems into Hampton Social and continue training and mentorship,” Tramonto said. “There’s a lot of room for me to help them, like with an Italian project or a steakhouse.”

Tramonto certainly has experience launching projects. For more than 20 years, Tramonto was one of Chicago’s most visible chefs. With his former wife Gale Gand, he opened Trio in Evanston and then Brasserie T in Northfield. In 1999, he and Gand partnered with Richard Melman, of Lettuce Entertain You, to open Tru.

The stylish French-influenced project became one of Chicago’s most popular high-end restaurants, picking up four stars from Phil Vettel, two Michelin stars and two James Beard awards. While still at Tru, Tramonto continued to open new restaurants, including Tramonto’s Steak & Seafood and RT Sushi Bar in Wheeling.

His exit from Chicago in 2010 surprised many in the dining scene, but he’d been developing a strong friendship with John Folse in New Orleans. “After Hurricane Katrina, I called up John Folse and asked him how I could help,” Tramonto said. “He asked if I could come down.” What was supposed to be four weeks turned into six, as Tramonto helped cook massive amounts of food for people in the disaster zone. “I just wanted to help, to pray with them and feed them,” Tramonto said.

Tramonto said that a few years later, he and Folse were offered a “blank canvas” to run a restaurant at The Royal Sonesta New Orleans, a hotel in the French Quarter. That eventually became Restaurant R’evolution. “We cut a 10-year deal,” Tramonto said. “We had a great run. I’m very proud of the work we did there.”

Over the past 13 years, he did consider opening another restaurant in Chicago. He even announced he’d bring an outlet of Restaurant R’evolution to Chicago back in 2016, but those plans fell through. “We could never make it work from a financial standpoint,” Tramonto said. “It just wasn’t in the cards.”

While this marks Tramonto’s public return to Chicago, he’s honest that he’s been here more than most people realize. “I never left Chicago,” Tramonto said. “My kids are here. I’ve been going back to Chicago every four to six weeks.”

Tramonto has mostly been consulting for the past two years. That includes a stint with Rock & Brews, co-owned by Gene Simmons and Paul Stanley from the rock band Kiss.

But after so many years of needing to travel for his job, he’s ready to have a home base again. “I wanted to be off the road,” Tramonto said. “I’ve been doing this for 40 years, so now I’m thinking about the next generation. When you’ve been blessed with Beard awards and books, this is exactly where I need to be to have some impact. There’s a lot of energy and growth. If I can help, it’s a win.”

nkindelsperger@chicagotribune.com

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