Thomas Russo
Thomas Russo, Certified Executive Chef, joined the US Marines out of High School. He quickly gained the confidence of the most senior Marines and was selected to hold positions as the private chef for Four-Star General Officers. During this time, he was honored by representing the United States as a member of Culinary Team USA, United States Armed Forces Culinary Arts Team (USACAT). Competing as a national Team at the 96 Culinary Olympics’ (IKA / Olympiade der Koche, Internationale Kochkunst Ausstellung) the world’s oldest, largest, and most prestigious Culinary Competition where over three thousand Chefs from thirty-two countries quadrennially compete in real live Iron Chef Fashion. Chef Russo Brought home two Gold’s as well as tipping a silver under his Toque. After a 20-year career, he transitioned into the civilian sector and went from Four-Star Generals to Four-Star Hotels, where, with few exceptions, he has held the position as Executive Chef for brands such as the JW Marriott, Sheraton, PGA National, Renaissance, Pier House Resort, Westin, Sonesta, and Newport Beachside Resort. Chef Russo also taught at Johnson & Wales University in the capacity of Chef Instructor, both at the Norfolk, Virginia, and North Miami Beach Campuses. During the COVID crisis, he served as an Inspector with the State of Florida with the Division of Hotels and Restaurants, where he provided standardized inspections of public food service and lodging establishments. He is now serving as the Director of Culinary Operations at the iconic landmark Biltmore Hotel.
