Having begun his career on the west coast with Tassajara Bread Bakery and Edible Art Catering, Mark Russell remains an ingredient focused chef. In New York, Mark has worked as executive chef with Dean & Deluca, Creative Edge Parties, Great Performances Catering and Now Relish Catering. His career has taken him to China on the Yangtze River, Prague, Czech Republic and many ventures throughout the United States. With a working knowledge of local growers and producers in the greater New York area, Mark brings to the table delicious food with art and innovation.
by Claudine Revere
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