Featuring ingredients from the country's finest farms and orchards, Travelle offers seasonal American cuisine with a twist.

Justin, a Trinidad native, brings a wealth of knowledge and experience to the culinary team and looks forward to fostering an environment of curiosity, and more importantly, community in the kitchen. He believes in a philosophy of honoring all ingredients he uses in the kitchen while presenting them in an elegant, fun and approachable way. He aims to create a menu that not only triggers a sense of nostalgia in our guests by using flavors and concepts familiar to our guests in new and unique ways that are both interactive and surprising. "I believe that the most important component in any operation is building an inclusive environment with a culture committed to learning and growth,” says Chef Justin. “I hope that the calm, positive atmosphere I aim to create in the kitchen will spread throughout the team and in return will enhance the guest experience.” Justin comes to Travelle with solid roots in the Chicago culinary scene. His previous roles include Chef de Cuisine at Venteux Chicago, Chef de Cuisine at LondonHouse, Sous Chef at Virgin Hotel, Kitchen Manager at Alinea and The Pump Room. Chef Gomes attended the Le Cordon Bleu Chicago, earning an A.S Degree in Culinary Arts.

JUSTIN GOMES​, CHEF DE CUISINE