Rick Tramonto

Part wizardry, part science, and a whole lot of imagination describe Rick Tramonto's talent at Tru, a refined restaurant in Chicago where he is partner and executive chef.

Tramonto has injected a true sense of fun into the fine dining experience and according to Chicago Magazine's Dennis Ray Wheaton, the restaurant is a "spin off of a solid French foundation... creations dazzle with witty juxtapositions?going for the ohmigod! Surprise... those who long for a true sense of fun behind the art on their plates will adore Tru."

While Tru was being included for its third consecutive year as a AAA Five Diamond restaurant, Rick was reaping awards on his own as an innovative chef. He was named Best Chef: Midwest Region in 2002 by The James Beard Foundation, following up on a Best New Restaurant nomination from The Foundation in 2000.

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Marlin Kaplan

The culinary style of Marlin Kaplan, owner and chef at One Walnut, is best defined as traditional American comfort food with an international flair. This culinary approach combined with Kaplan's personality and creativity has turned One Walnut into a delicious success.

Ocean-farmed Atlantic salmon is a regular feature on the menu at One Walnut. "We like to lock into concepts that we know will consistently work for us," explains Kaplan. "[Ocean-]farmed salmon fits the way we plan out menus. We want fresh; we're not a proponent of flash freezing."

His Comments

"I like it because of its predictability. With wild salmon, it is hard to keep track of exactly when the season begins and ends. We have good resources for wild, but sometimes it is hard to be timely," says Kaplan.

Kaplan says ocean-farmed salmon has been a very popular item at the restaurant. "The taste of [ocean] farm-raised salmon is more flavorful and the texture is very versatile, allowing me the flexibility to use it in many different dishes such as Grilled Atlantic Salmon with Black-eyed Peas, Carmellini Beans and Spicy Curry Emulsion or Lobster Stuffed Salmon with Salmon Croquette Shallot Pure Grilled Scallions and Chive Vinaigrette."

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