The Bellevue has named Troy Jorge executive chef, with the Michelin-starred chef gradually introducing new dishes and updates to the menu at the Gold Coast restaurant. Jorge joined The Bellevue, 1031 N. Rush St., this summer, bringing more than two decades of experience in Boston and Chicago restaurants.
New dishes include Grilled Spanish Octopus with lemon, olive oil, crispy capers, Vidalia onions and fennel; Pan-Roasted PEI Mussels with roasted tomatoes, saffron cream, fennel and sourdough croutons; and Rigatoni with spicy vodka sauce, stracciatella and basil purée. Jorge has also introduced a limited-availability, off-menu A5 Wagyu Truffle Burger featuring two four-ounce A5 Wagyu patties, aged cheddar, black truffle aioli and pickled shallots on brioche.
“My goal isn’t to change what people love about The Bellevue, but to continue elevating it,” says Troy. “I’ve spent much of my career in fine dining, where every ingredient and every detail on the plate has a purpose. Here, I can bring that same level of thought and technique to dishes that still feel familiar, generous and fun to eat.”
A native of New Bedford, Massachusetts, Jorge began his career at The Ritz-Carlton Boston and later worked at Clio, The Federalist, Ostra and Mooo. He relocated to Chicago in 2015 and subsequently worked at Curtis Duffy’s three-Michelin-starred Grace and Ryan McCaskey’s two-Michelin-starred Acadia. In 2019, he became executive chef of Temporis, which maintained its one-Michelin-star rating during his nearly five-year tenure before closing in 2024. Most recently, he served as executive chef of Acanto Restaurant + Wine Bar.
The Bellevue occupies two floors overlooking Rush Street and Mariano Park, with a first-floor bar and an upstairs dining room, bar and open kitchen. Private and semi-private spaces accommodate groups of 30 to 100. This fall, its 100-seat sidewalk café along Bellevue Place will again be partially enclosed for year-round lunch, brunch and dinner service.
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The Bellevue has named Troy Jorge executive chef, with the Michelin-starred chef gradually introducing new dishes and updates to the menu at the Gold Coast restaurant. Jorge joined The Bellevue, 1031 N. Rush St., this summer, bringing more than two decades of experience in Boston and Chicago restaurants.
New dishes include Grilled Spanish Octopus with lemon, olive oil, crispy capers, Vidalia onions and fennel; Pan-Roasted PEI Mussels with roasted tomatoes, saffron cream, fennel and sourdough croutons; and Rigatoni with spicy vodka sauce, stracciatella and basil purée. Jorge has also introduced a limited-availability, off-menu A5 Wagyu Truffle Burger featuring two four-ounce A5 Wagyu patties, aged cheddar, black truffle aioli and pickled shallots on brioche.
“My goal isn’t to change what people love about The Bellevue, but to continue elevating it,” says Troy. “I’ve spent much of my career in fine dining, where every ingredient and every detail on the plate has a purpose. Here, I can bring that same level of thought and technique to dishes that still feel familiar, generous and fun to eat.”
A native of New Bedford, Massachusetts, Jorge began his career at The Ritz-Carlton Boston and later worked at Clio, The Federalist, Ostra and Mooo. He relocated to Chicago in 2015 and subsequently worked at Curtis Duffy’s three-Michelin-starred Grace and Ryan McCaskey’s two-Michelin-starred Acadia. In 2019, he became executive chef of Temporis, which maintained its one-Michelin-star rating during his nearly five-year tenure before closing in 2024. Most recently, he served as executive chef of Acanto Restaurant + Wine Bar.
The Bellevue occupies two floors overlooking Rush Street and Mariano Park, with a first-floor bar and an upstairs dining room, bar and open kitchen. Private and semi-private spaces accommodate groups of 30 to 100. This fall, its 100-seat sidewalk café along Bellevue Place will again be partially enclosed for year-round lunch, brunch and dinner service.
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1031 N. Rush St, Chicago, IL
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