Chef and author Rick Tramonto will visit Sullivan University’s Louisville campus on Jan. 15. Described as part mad scientist, part magician in the kitchen, the native of Rochester, New York hit an apex in his 25-year career when he opened Chicago’s much-acclaimed Tru restaurant in 1999.

Tru, an acronym for “Tramonto” and “unlimited,” came about after the former Wendy’s employee paired up with the talents of legendary restaurateur Rich Melman and pastry chef Gale Gand; their goal was to remain true to the chef’s art, while keeping flavors alive and drawing on unlimited creativity and access to a wide variety of resources from around the world.

Tramonto’s first cookbook, co-authored with Gand, was American Brasserie. It hit the shelves in October 1997 and became a finalist for the Julia Child Cook Book Awards through the International Association of Culinary Professionals. Their second book, Butter Sugar Flour Eggs, hit the shelves in October of 1999 and was nominated for the 2000 James Beard Award for the Best Cookbook in the category for baking and dessers. In October 2002, Random House published Amuse-Bouche, a title that features the little bites Tramonto has become known for, and in November 2004 Tru: A Cookbook From the Legendary Chicago Restaurant was released to critical acclaim. His latest book, Osteria, deals with hearty fare in Italian kitchens and was published in October 2008.

Demonstrations and a book signing are scheduled for his Sullivan appearance.

by David Dominé, The Bluegrass Peasant