With more than a decade of experience behind the stove, Russell started his culinary career in a steady rotation amongst some of Singapore’s top luxury hotels, including Shangri-La Hotel Singapore, Pan Pacific Hotel Singapore, The Fullerton Hotel Singapore, and most notably Resorts World Sentosa, where he trained at Joël Robuchon Restaurant, the only three Michelin-starred restaurant in Singapore.

In 2012, Russell rose to the ranks of Sous Chef when he joined Pollen, then co-owned by English chef and restaurateur, Jason Atherton, who’s famed for his Michelin-starred restaurant Pollen Street Social and having trained at Gordon Ramsay’s Maze. 
Fueled by a deep-seated passion and curiosity in modern-day gastronomy, Russell joined Tippling Club in 2014 for an opportunity to work alongside gastronomy doyen Chef-Owner Ryan Clift and his award-winning team.

Quick to earn his chops, Russell was given an opportunity to take on a bigger role at Open Farm Community as part of its opening team in 2015, where he worked closely with urban farmers and a crackerjack team of talented chefs to create locally sourced, seasonal and innovative dishes unique to Open Farm Community’s DNA. He now helms a kitchen of over 20 staff in the newly minted role of Head Chef.