Chef Russell grew up cooking in Northern Michigan, his first job was in the heart of the house (the kitchen) at the Granary in Boyne City – he was 16 years old. Russell attended Boyne City and Petoskey High School taking commercial food classes and learning as much as he could about the hospitality business. From there he attended North Central Michigan College and received his degree in hospitality management before heading off to Paris, France to Le Cordon Bleu where he studied for a year and then finished culinary school in London, England at Le Cordon Bleu. Russell graduated at the top of his class with honors. Since then, Russell has worked in places like the Globe in London and Geppetto’s in Florida, He owned his own restaurant The Wharf in Florida. Russell has also worked at places like Lena’s Wine Cellar and the Tannery here in Boyne City and the Pier in Harbor Springs.

Boyne City has always been home to Russell, it is here that he has been influenced and inspired by our local hard-working community. Chef Russell has produced creative flavors and recipes that reflect some of them, like the Brick Layer Sandwich and the Russellini. You can tell how much Russell loves to cook when you taste his Lemon Chicken or his pizzas, but his true talent comes in his sauces and soups which is what he specializes in, have you tried his Morel Mushroom Soup yet? Russell enjoys feeding his community one plate at a time.