As Chef de Cuisine at Travelle at The Langham, Chef Jeffrey Vucko oversees all culinary operations within the second floor River North restaurant. Vucko, a former insurance broker, left his career in the insurance industry in 2011 and started working towards a degree in Culinary Arts at Le Cordon Bleu College of Culinary Arts in Chicago. Upon graduating, Vucko was determined to hit the ground running. He started as a line cook at theWit Hotel’s Cibo Matto under Chef Ken Carter, then moved on to The Pump Room in the former Public Hotel. He then joined the opening team of The Langham, Chicago in June 2013 and moved his way up to Chef de Cuisine.
Growing up, Vucko said he learned most of what he knew about cooking from his mother, grandmother, and on trips with his Boy Scouts troop. Some of his fondest food memories include his mom’s chocolate chip cookies, his grandma’s donuts and monkey bread, and the smell of cooking over an open fire on troop camping trips. This close-to-home upbringing in cooking inspires Vucko still today.