Thomas Russo, Certified Executive Chef, joined the US Marines out of High School. He rose to the top of his field and was selected to hold positions as the private chef for the most senior Marine Corps General Officers. 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 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 @thebiltmoremiami He has been an ACF member since 1987 and earned his designation of CEC in 2000. He was honored by representing the United States as a member of Culinary Team USA, United States Armed Forces Culinary Arts Team. 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. Cooking is the easy part, leading people, especially in crisis situations where they have never gone before is the challenge that most leaders struggle with, but with 20 years in the US Marines, and 20 years in hotel kitchens, this professional leads by example, and with confidence. Thomas Russo The Hospitality News team and Ed Daniels, Publisher, thanks Chef Thomas Russo for his many years serving the country.
Currently, Chef Thomas Russo holds the position of President of the Miami Chapter of the American Culinary Federation.
Page 12 | HOSPITALITY NEWS DEC 2025
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