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Executive Chef Michael Russell
With his innovative menus and beautifully presented culinary creations, Michael Russell has staked his claim as one of South Florida’s top chefs. His love and passion for food is one of the many reasons why the Palm Beach County Convention Center continues to receive such impressive culinary accolades. Most recently, Chef Russell and his team took home two top prizes, including "Best Dessert" and "Best Presentation," at the 21st Annual Great Chef's Tasting Party, benefitting United Cerebral Palsy of Palm Beach. Other culinary honors that have been given to the Convention Center include the "Best Presentation" and "People's Choice" awards at the 20th Annual Great Chef's Tasting Party and Florida Table Magazine's "Editor's Choice" award at the Taste of Delray.
Chef Russell's versatile dishes that utilize fresh, organic flavors and premium-quality ingredients always satisfy even the most discriminating pallets. He also ensures that all seafood menu items for the Convention Center comply with the Monterey Bay Aquarium's Seafood WATCH list of sustainable seafood choices.
Some of his most recent creations include: Honey Truffle Glazed Sea Scallops, Cinnamon Braised Beef Short Rib, Maple Crème Flan, Fernando Beach Rock Shrimp Cake with Florida Spiny Lobster Remoulade and Avocado Mousse, Pan Seared Pacific Salmon over White Bean Cassoulet and Braised South Bay Farms Escarole with Artichoke and Fennel Cream, and Cardamom Orange Sabayon with Mango, Espresso Pound Cake Fingers, Sugar Cane Stick and Dark Chocolate Honeycomb.
Chef Russell is certified by the Culinary Institute of America's Pro Chef. Prior to joining the Convention Center in 2005, he sharpened his skills in Boston, Hawaii and California.
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