Specialties

 

Menu Creation

Local Procurement

Innovative Flavors

Team Development

Restaurant Planning & Opening

Chef Patrick's Story

 

Beginning his cooking career in 2005, Chef Russ brings over 10 years of experience to the industry. While receiving an Associate of Science Degree in Culinary Arts from Le Cordon Bleu College in Miami, Florida, Russ worked as a line cook at Gia at the Eden Roc Resort, a luxury hotel in South Beach. He then moved to Seattle to work at Osteria La Spiga, a neighborhood restaurant where he cultivated his technique cooking Italian cuisine.

 

After one year in Seattle, he returned to the Midwest to join the opening team at Chicago’s acclaimed Next, which received the James Beard Award for Best New Restaurant during Russ’ tenure as Chef de Partie. Russ held the position of Chef de Cuisine at The Dawson before joining the team at Seven Lions in 2016, as Executive Chef.

 

When it comes to his philosophy on food, Russ’ Midwestern roots are showcased in his focus on the reinterpretation of simple, rustic cuisine as well as complex methods and playful presentations that balance flavor and texture. Upholding the highest standards of operations in the kitchen, he thrives in an environment that allows him the freedom of incorporating new ingredients, menu items, and techniques.