Jamie Russell discovered his love of food during the seven and a half years he dedicated to protecting the safety of his community in Los Angeles as a firefighter. It was during this time that he really started his culinary journey and applied to the Art Institute of California, graduating in 2000.
In 2005, Chef Jamie decided to try his luck in Las Vegas and his career took off. He had opportunities to further hone his craft by working under celebrity chefs like Emeril Lagasse, Michael Mina, Wolfgang Puck and Brian Massie.
The skills gained from his mentors over the years prepared him for opening the venue Stack Bar & Lounge that secured him the sous chef position for The Light Group Management Company. Russell’s success with the Light Group does not end there and he went on to open Las Vegas’ first adult Euro Pool as the Executive chef. His accomplishments continued with the opening of 3 more very successful venues, Fix, Brand, and the infamous Diablo’s Cantina.
Russell continued to work and experiment with food throughout the years. In 2010 and 2011 he compiled his best recipes and adapted them for the public publishing two cookbooks. Both Fine Dining Made Easy and Everything On The Side And Then Some, were geared to the home cook and he succeeded.
Russell continuously sought out new challenges to conquer and so when an opportunity presented itself to work in a 24/7 kitchen he quickly agreed. So, in 2013 he joined the Hakkasan Group as the executive sous chef at Citizens in the Mandalay Bay Hotel and Casino. This position offered him the opportunity to learn even more, having to juggle 4 different menus and the management of 86 employees it was like nothing he had ever taken on in the past. His attention to detail helped him lead this team to execute a restaurant that would bring in a million dollars a month in revenue.
In 2016 he was offered to work for Clique Hospitality as executive Chef. He opened yet another venue called The Still inside Mirage Hotel and Casino. He took all of his experience and created an upscale bar menu and designed a kitchen inside a refurbished airstream. On any given day Chef Jamie is a big believer in a hands-on approach and would be found on the floor of his open kitchen interacting with guests and creating dishes such as Ahi tuna poke bowl, or his signature crispy Lobster street tacos with mango salsa.
Jamie enjoys innovation and creativity when it comes to his food, even the simplest of dishes he believes can be elevated into fine dining even bar food. Currently Jamie decided to step out on the edge and follow his heart. He has worked tirelessly creating a restaurant concepts including Rubbed and Smoked BBQ and Two Little Spuds adhering to a strictly scratch kitchen philosophy, are a few doctrines his restaurants practices. Chef Jamie feels the most flavorful cuisine is made simply and with the best quality ingredients available. You can also subscribe to his YouTube channel, Leveling Up with Chef Jamie.
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