Russell is the Corporate Chef and Vice President of Culinary for The Middleby Corporation in Lewisville Texas. There he oversees all operations for the new 40,000 sq. ft. Middleby Innovation Kitchens. Prior to his position with Middleby Corp. Russell was Culinary Director for The Club at Carlton Woods, in the Woodlands Texas, overseeing all food production at two clubhouses distinct properties. He was also Director of Clubhouse Operations at The Everglades in Palm Beach, Florida where he was responsible for the overall food and beverage service at the Club.Russell was Dean of Education for The Culinary Institute of America (CIA) at Greystone, responsible for the quality and effectiveness of all education programs at the college’s campus in St. Helena, California. The position included overseeing the faculty and staff while directing the development and delivery of the curriculum and support of students enrolled in the college’s degree and certificate programs at Greystone. Additional professional experience includes Executive Chef at Isleworth Golf and Country Club in Windermere, Florida, the Hotel Nikko in Los Angeles and the Virginia Country Club in Long Beach, California. He has held various chef positions at the Century Plaza Hotel in Los Angeles; The Colony Hotel in Palm Beach, FL; The Greenbrier Resort in White Sulphur Springs, West Virginia and the Carambola Beach Resort in St. Croix, US Virgin Islands. Russell is also a partner at Gore-Scott Hospitality, a professional food service consultant group. The American Culinary Federation (ACF) honored Russell Scott as the USA’s Chef of the Year™ for 2008. Representing the United States in the Global Chefs Challenge the following year, he placed second among chefs from throughout the Americas. The ACF presented him with the organization’s Chef Professionalism Award in 2011. Chef Scott was a member of Culinary Team USA, winner of two gold medals and the world championship in hot food at the International Culinary Olympics in Germany in 2004. As captain of CIA Culinary Team 2000, he earned three gold medals at the Hotelympia competition in London and five silver medals at the Culinary Olympics. Chef Scott was also captain of the California Culinary Olympic Team which won four gold, four silver, and two bronze medals at the 1996 Culinary Olympics. He was a gold medal winner at the 1998 Culinary World Cup in Luxembourg as a member of the United States Culinary Team. A Certified Master Chef (CMC) and certified Hospitality Educator (CHE), Chef Scott is an active member of the ACF and Club Managers of America. He holds a Bachelor of Science degree in alternative medicine from Everglades University in Altamonte Springs, Florida and an Associate in Science degree in culinary arts from the Community College of Allegheny County in Pittsburgh, PA. He also studied baking and pastry at Johnson & Wales University in Providence, RI and served apprenticeships with the ACF Culinary Apprenticeship Program in Pittsburgh and at the famed Greenbrier Hotel in White Sulphur Springs, West Virginia.