Patrick Russ Email & Phone Number

Beginning his career in 2005, Executive Chef Patrick Russ brings 18 years of experience to the Coury Hospitality team. 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 in the luxury Eden Roc Resort, South Beach. He then relocated to Seattle and joined neighborhood restaurant Osteria La Spiga, where he cultivated his techniques with Italian cuisine. After his time in Seattle, he returned to the Midwest to join the opening team at Chicago’s acclaimed Next as Chef de Partie. He quickly worked his way up the ranks and held the Executive Chef title in some of Chicago’s best-known restaurants, including The Dawson, Seven Lions, and Onward Restaurant. Russ has come full circle, currently serving as Executive Chef and Director of Culinary at Newfields at IMA. Shaped by his many experiences, Russ offers a unique and captivating cooking philosophy. He focuses on the reinterpretation of simple, rustic cuisine by practicing complex methods and playful presentations, and by always emphasizing the importance of balance between flavor and texture. Russ is highly committed to his craft as chef, upholding the highest standards of operations in the kitchen and thriving in environments that allow him the freedom of incorporating new ingredients, menu items, and techniques. When he isn’t in the kitchen, he is a devoted father, focusing on his growing family and friends.

• 

  Le Cordon Bleu College Of Culinary Arts-Miami

  Culinary Arts/Chef Training