About Chef Patrick
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.
Testimonials from the Kitchen
"Patrick has a work ethic that is second to none and in his time here showed remarkable poise to the challenges of opening a new 300 seat restaurant. He has a great grasp of labor and food cost and a flair for the culinary arts."
- Billy Lawless, Owner, The Dawson
"Patrick was an integral part of our kitchen team...He has played a major part in the development of Next, working every station and helping to teach and uphold the philosophy of the kitchen. He will be missed."
- Dave Beran, Executive Chef, Next
“Patrick creates dishes that are artistic and visually appealing, while staying true to the essence and sensibility of the ingredients."
Alpana Singh, Owner and Proprietor, Seven Lions
August 2018 - Present
May 2014 - August 2018
April 2013 - April 2014
Chef de Partie
April 2011 - April 2013
Chef de Partie
December 2010 - March 2011
Lead Line Cook
Osteria La Spiga
July 2009 - December 2010
Gia at the Eden Roc Marriott Resort
January 2009 - June 2009
Meridian Hills Country Club
August 2007 - December 2008
Enrico's Italian Restaurant
May 2005 - August 2007
Le Cordon Bleu College of Culinary Arts Miami
Associate of Science, Culinary Arts