Rick Tramonto is the former executive chef/partner at the world-renowned four-star fine-dining restaurant Tru. Tramonto is culinary director of Tramonto’s Steak & Seafood, Osteria di Tramonto and RT Sushi Bar & Lounge.

A Rochester, New York native, Tramonto was disinterested during his teen years in traditional academics, choosing instead to enroll in a vocational tech program where he learned the skills of cooking. In 1977, after a family crisis, Tramonto left school to work full-time at Wendy's Old Fashioned Hamburgers to help out his family. He left after two years becoming grill/sauté cook at The Scotch & Sirloin, which led to his first real culinary experience at the Strathallen Hotel. Under the tutelage of Chef Greg Broman, Tramonto learned the techniques of classic French cuisine in the hotel's first class kitchen.

Young and ambitious, Tramonto moved to New York in 1984 where he worked at the legendary Tavern on the Green. From there he joined Chef Alfred Portale as line cook at Gotham Bar & Grill and was part of the brigade awarded three stars by The New York Times. He also worked under Chef Gerard Panguad at Aurora. Tramonto was brought to Chicago by Richard Melman in 1987 to work at his popular Lettuce Entertain You restaurants Avanzare and Scoozi!. He then went on to open and work at several other Lettuce Entertain You establishments.

After moving to Charlie Trotter's in 1989 and working there for a year, he received a call from Bob Payton, who operated 14 American-style restaurants in London (My Kinda Town, Ltd.) and 17 other venues across Europe. Payton asked Tramonto to transform the kitchen and cuisine at his award-winning country-house hotel, Stapleford Park, in Leicestershire, outside London. He accepted the opportunity to live and work in England, France and Spain. His proudest moment was receiving the coveted Michelin Guide's Red "M" after only a year at Stapleford, a feat not accomplished by an American in five years. Reopening The Criterion Brasserie in Picadilly Circus, London, the restaurant made famous in a Sherlock Holmes novel, with Bob Payton and Rocko Forte of the Trusthouse Forte Hotel Group, Tramonto was allowed to work with some of the world's greatest chefs including Chef Pierre Gagnaire, Chef Anton Mosimann, Chef Michel Guerard and Chef Raymond Blanc. He returned to Chicago in 1993 after his three-year experience abroad.

Tramonto’s passion for food, unique culinary style and his proven track record at home and abroad provided him a solid foundation to partner in a successful restaurant. When he and his culinary partner, Gale Gand opened Trio in 1993, the restaurant was an immediate triumph, earning Chicago Tribune restaurant critic Phil Vettel's first four-star rating in six years. The two sold their partnership in 1995 after opening the popular Brasserie T, which they closed in 2000 to fully focus on Tru. In 2005 he opened Osteria di Tramonto, Tramonto’s Steak & Seafood and RT Sushi Bar & Lounge in Wheeling, IL in the Westin Hotel.

Tramonto is an accomplished cookbook author with seven titles to his credit. His first book, “American Brasserie”, hit the shelves in October 1997 and was named as a finalist for the Julia Child Cook Book Awards. His second book, “Butter Sugar Flour Eggs”, was released in October 1999 and nominated for the 2000 James Beard Award for the Best Cookbook in the Baking and Desserts category. In October 2002, Random House published “Amuse-Bouche”, which features the little bites Tramonto has become known for at Tru and in November 2004 he released “Tru: A Cookbook From the Legendary Chicago Restaurant”. His book on small plates Italian-style, “Fantastico!” was released in 2007 and his next book, “Osteria”, focusing on the cuisine of Osteria di Tramonto, was released in 2008. He just released his 7th book called "Rick Tramonto Steak and Friends".

Because of his star quality, Tramonto has been praised everywhere from newspapers including USA Today, The New York Times, Wall Street Journal and People magazine to international lifestyle publications such as Gourmet, Bon Appetit, Wine Spectator and Conde Nast Traveler. He has a history of television work as well, appearing on " The 700 Club", “Oprah”, “Today”, “CBS This Morning”, “Iron Chef America”, as a judge on "Top Chef", and most recently as a contestant on "Top Chef Masters".