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 Russell Bry

G Catering + Events

Russell Bry: Chief Culinary Officer 

Russell Bry is the Chief Culinary Officer of G Catering + Events, best known for creating innovative restaurant concepts and developing new menus that cater to current tastes. An expert in the cuisine of many regions, Bry has mastered the art of Italian cooking and is a driving force behind the direction of G Catering + Event’s custom menus and the overall company trajectory. Bry discovered his passion for cooking early on. His first exposure to the restaurant industry was as a dishwasher at a local restaurant at the age of 13, and he never looked back. As a teen, Bry determinedly worked his way through the back of the house ranks and in 1976 was offered his first kitchen position, making hamburgers at Sandy’s in his hometown of Hillside, Ill. Throughout high school, Bry continued to immerse himself in all things culinary, honing his skills in cooking classes. After graduating high school in 1977, Bry teamed up with renowned restaurateur George Badonsky and assisted in opening the French catering company Biron Kutok, further expanding Bry’s European culinary background. Over the next eight years, Bry worked alongside Badonsky to open Bastille, Tengo and Georges in Chicago, acting as Executive Chef. 

Bry is no stranger to the Chicago culinary scene. He worked as an Executive Chef for Chicago-based Lettuce Entertain You Enterprises (LEYE) from 1985 to 2004. During this time, Bry played a key role in the company’s expansion and opened 20 new concepts including Scoozi, Wildfire and Shaw’s Crab House. In 2004, Bry – ready for new challenges – became co-founder and co-creator of Go Roma Italian Kitchens, a fast and casual Italian concept that has found great success in the Chicagoland area. In 2008, Bry created Russell Bry Consulting, lending his expertise to powerhouse companies and establishments including Brinker International, LEYE, LaBriola Bakery, Café Omega Restaurants, The Patio Rocco’s Bar and Pizzeria, and Food for Thought. In early 2012, Bry accepted the position of Executive Chef with the iconic Giordano’s “Famous Stuffed Pizza”. Since working with Giordano’s, he has led efforts to revamp and expand its preexisting menu at the restaurant’s 43 locations resulting in an impressive 10% growth in sales across all franchise units. 

Most recently, Bry has joined forces with Yorgo Koutsogiorgas, CEO of Giordano’s “Famous Stuffed Pizza”, to create G Catering + Events, a sister company of Giordano’s. As Chief Culinary Officer, he has held a large role in building the company from the ground up. From small intimate dinners to large corporate events, Bry has driven the culinary force of G Catering + Events to be in the company of Chicago’s finest. Bry is motivated by his ever-growing passion for food. He finds inspiration from seasonal ingredients and working with foods that he personally craves.He resides in Hinsdale, Ill., and in his free time, enjoys golf and riding his motorcycle.

 

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