Chef Russell began his career almost thirty years ago by attending Culinary School at the
Art Institute of Atlanta. After graduation, he headed to Paris to work at Restaurant Guy
Savoy in Paris, France.
After leaving this Three-Star Michelin icon, Russell went on to work for Brasserie Le Coze,
the Ritz Carlton, St Regis, and Loews Hotels. After that, he was on two Ritz Carlton’s
opening teams and several restaurants from Arizona to Georgia and Florida. In Atlanta, he
worked at JOEL, Trois, and The Spence. Then, Linton Hopkins chose him to run Eugene
Kitchen and work with Delta to fly First Class customers to Europe. He was also an
instructor at Le Cordon Bleu.
Currently, Russell is the Executive Chef at Southern Exchange Ballrooms / Rosendale
Events in Atlanta, Ga. When not at work, he is writing a book based on his culinary travel
stories from his trips through South East Asia and France.