After consulting with several of the top executive chefs in the Twin Cities area, Sean decided to attend the Culinary Institute of America in Hyde Park, New York. The Culinary Institute of America (the “CIA”) is considered one of the world's premier culinary colleges. The CIA has campuses in Hyde Park, New York and St. Helena, California. The Culinary Institute of America is a private, not-for-profit college dedicated to providing the world's best professional culinary education. For more information on the Culinary Institute of America click here.

While attending the CIA, Sean worked at Ristorante Caterina de’ Medici. Caterina de’ Medici specializes in Italian food and wine. Sean also worked at the American Bounty Restaurant which features regional specialties prepared with ingredients harvested from the riches of the Hudson River Valley.

As part of his degree requirements at the CIA, Sean completed an internship at Roy Yamaguchi’s restaurant in San Diego, California.  Roy Yamaguchi’s Hawaiian Fusion Cuisine blends fresh local ingredients with European sauces and Asian spices. Seafood is a particular specialty at Roy’s.  While living in San Diego, Sean also worked for Bradley Ogden’s Arterra Restaurant.  At the Arterra Restaurant, Sean learned the importance of using local, organic products to produce fresh, flavorful contemporary American dishes.

After completing his A.O.S. degree at the CIA, Sean returned to the Twin Cities and took a position with Cosmos Restaurant at the Graves 601 Hotel in downtown Minneapolis.  After working at Cosmos, Sean began is own business as a private chef.

Education

Chef Sean Russell is a graduate of The Culinary Institute of America in Hyde Park, New York, with an Associate in Occupational Studies in Culinary Arts degree.

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Employment History