About Russell
Russell has been cooking professionally for over seven years. He worked his way around Glasgow front of house for two years before realising that the kitchen was where he really wanted to be. He dropped out of university and convinced a head chef to give him a job. Starting at the bottom, Russell worked his way up through the ranks. He moved to Edinburgh in 2008 to progress, working at Norton house Hotel. Russell was lucky enough to work round all the sections in the kitchen, gaining a wealth of experience in a brigade of over twenty chefs. After a challenging stint in the restaurant’s three rosette fine dining restaurant, he moved abroad to work in France. A winter season in one of Courchevel 1850’s premier chalets working for luxury travel company Scott Dunn taught him the basics of cooking privately for the most discerning guests.
In 2009, Russell returned to Edinburgh. Taking on new responsibilities allowed him to explore his cooking style and refine his skills. Late in 2010, France was beckoning and once again he packed his skis and headed to Val D’Isere. Working in Iconic alpine chalets was hard work, but very rewarding. Russell went from France to Portugal to work a summer season in the Algarve. This brought a new set of challenges but was a chef’s dream; shopping daily at fish and veg markets and working in an amazing villa with it’s own orchard and herb garden.
Following this, in 2012 Russell decided to return to Edinburgh and set up Russell Up. He was able to take what he had learned cooking for exacting guests from all over the world to create Scotland’s premier private dining experience.
