Ushering in the spring season, Seven Lions announces Patrick Russ as the new executive chef at the American clubhouse staple. In his role, the Indianapolis-born chef helms the restaurant’s revitalized menu, bringing a Midwestern sensibility to dishes elevated with modern and creative twists.
“We are thrilled to have Chef Patrick leading our culinary efforts here at Seven Lions, bringing expertise to this role with an impressive background that includes Next and The Dawson,” said owner and proprietor Alpana Singh. “Patrick creates dishes that are artistic and visually appealing, while staying true to the essence and sensibility of the ingredients. We are excited to showcase these talents at Seven Lions with a refreshed menu this spring.”
Beginning his cooking career in 2005, Chef Russ brings over 10 years of experience to Seven Lions. While receiving an Associate of Science Degree in Culinary Arts from Le Cordon Bleu College in Miami, Florida, Russ worked as a line cook at Gia at the Eden Roc Resort, a luxury hotel in South Beach. He then moved to Seattle to work at Osteria La Spiga, a neighborhood restaurant where he cultivated his technique cooking Italian cuisine. After one year in Seattle, he returned to the Midwest to join the opening team at Chicago’s acclaimed Next as Chef de Partie. Most recently, Russ held the position of Chef de Cuisine at The Dawson before joining the team at Seven Lions.
When it comes to his philosophy on food, Russ’ Midwestern roots are showcased in his focus on the reinterpretation of simple, rustic cuisine as well as complex methods and playful presentations that balance flavor and texture. Upholding the highest standards of operations in the kitchen, he thrives in an environment that allows him the freedom of incorporating new ingredients, menu items and techniques.
As the weather turns warmer, Chef Russ’ new spring menu items include Scottish Salmon ($27), with Israeli couscous, spring vegetables, potato leek purée; Shrimp Pasta Primavera ($21), with gemelli pasta, garlic marinated shrimp, spring vegetables, Tasso ham, lemon white wine sauce, Pecorino cheese; Ahi Tuna Crudo ($16), with avocado yogurt, crispy quinoa gremolata, chili oil, micro greens, and Pea Tendril & Ricotta Pizzette ($13), with English peas, pistachios, fresh mint, lemon Ricotta cheese.
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