All before the age of 30, Patrick Russ constantly and passionately worked his way up in the cooking-ranks, now earning the title of Executive Chef for Seven Lions in Chicago.
Beginning his cooking career in 2005, Russ brings over 10 years of experience to Seven Lions. He began as a Line Cook at Enrico’s Italian Restaurant in Indianapolis in 2005 and during this time, Russ held responsibilities ranging from preparing special dishes during rush periods to assisting the planning and designing of specific weekly menu entrees. Two years later, Russ graduated from the Le Cordon Bleu College of Culinary Arts in Miami, Florida, with an Associate of Science Degree in Culinary Arts. In December 2010 he began his Chicago cooking career at Zealous, then working for the acclaimed Next Restaurant in 2011 as Chef de Partie. As part of the opening team at Next, Russ created notable menu themes such as Paris 1906 and Tour of Thailand. While still working at Next, the restaurant received the prestigious James Beard Award for Best New Restaurant. His most recent position was with The Dawson, beginning as Chef de Cuisine, and eventually Executive Chef.
Through his many working 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 a very committed chef by upholding the highest standards of operations in the kitchen, and thrives in an environment that allows him the freedom of incorporating new ingredients, menu items and techniques.
When he is not in the kitchen, Russ focuses his outside interests on his family and friends.