Russell Brown



Profile

Chef Russell Brown, Sienna Restaurant

Passion: Seasonal and wholesome produce.
Inspiration: La Tante Claire by Pierre Koffman.
 
Greatest achievement to date: Awarded first Michelin Star in Dorset for 20 years, January 2010.
 
Russell Brown found his vocation at the ripe old age of 27. His first full-time cooking job was as a commis chef at the Alverton Manor Hotel in Truro. There he worked under Head Chef Colin Gilbert and was soon chef de partie on the sauce section.
 
“This is a great industry but you do need real passion to succeed and I think enjoying the actual craft of what we do is vital. I try to teach chefs how every little job has an effect on the final plate of food, whether that’s picking the spinach or else scrubbing mussels.”
 
Russell’s first Head Chef job was in Dorset, at the Yalbury Cottage Hotel near Dorchester where he was awarded 2 AA rosettes. Russell then moved to the Horn of Plenty in Devon, working for Peter Gorton.
 
In April 2003, Russell & his wife Elena opened their own restaurant back in Dorset.
 
Russell’s food takes its lead from the seasons, utilising the best produce available, much of it from the South West region.  Concise menus and great attention to detail from the canapés and breads right through to the petit fours are the hallmarks of his cooking. A three choice lunch menu, five choice dinner menu and a six course tasting menu make up the offer.

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http://www.chefrussellbrown.co.uk/

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