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About Chef Patrick



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.


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

Professional Experience

Executive Chef

Chicago, IL

August 2018 - Present

Executive Chef
Seven Lions

Chicago, IL

May 2014 - August 2018

Executive Chef
The Dawson

Chicago, IL

April 2013 - April 2014

Chef de Partie

Chicago, IL

April 2011 - April 2013

Chef de Partie

Chicago, IL

December 2010 - March 2011

Lead Line Cook
Osteria La Spiga

Seattle, WA

July 2009 - December 2010

Line Cook
Gia at the Eden Roc Marriott Resort

Miami, FL

January 2009 - June 2009

Line Cook
Meridian Hills Country Club

Indianapolis, IN

August 2007 - December 2008

Line Cook
Enrico's Italian Restaurant

Indianapolis, IN

May 2005 - August 2007

Meridian Hills.png


Le Cordon Bleu College of Culinary Arts​ Miami

Associate of Science, Culinary Arts​​

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