Russell (pictured, above) has worked in the foodservice industry for 25 years. Before joining Unilever Foodsolutions, he was an executive chef, food and beverage director and a regional culinary/F&B task force leader for Marriott Hotels and Resorts over 10 years. He currently serves as the national vice president of the American Culinary Federation (ACF), national director of public relations for the American Academy of Chefs (AAC) and is a member of the Honor Society of the ACF. In addition, chef Russell has been an adjunct instructor of culinary arts at the College of DuPage, Glen Ellyn, Ill., for more than eight years. He also sits on the permanent committee of the Les Amis d'Escoffier Society.
The Honorable Order of the Golden Toque was established to recognize chefs who have served the culinary community for at least 20 years. The organization aims to foster a forum for the exchange of culinary knowledge and expertise so that its members may assist in the development of young culinarians and improve the overall quality of life in a multicultural world community. Visit www.orderofthegoldentoque.org.
