Russell Bry is Giordano’s Executive Chef, 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 Giordano’s menu.
Early love of restaurant industry
Bry discovered his passion for cooking early on. 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, IL. Bry continued to immerse himself in all things culinary, honing his skills in cooking classes. After graduating high school, Bry teamed up with renowned restaurateur George Badonsky and assisted in opening the French catering company Biron Kutok, further expanding his European culinary background. Over the next eight years, Bry worked alongside Badonsky to open Bastille, Tengo and Georges in Chicago, acting as Executive Chef.
True Chicago culinary tastemaker
Bry worked as the Executive Corporate 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 Kitchen, a fast 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.
Guiding force at Giordano’s
In early 2012, Bry accepted the position of Executive Chef with the iconic Giordano’s Famous Stuffed Pizza Company. He has helped revamp and expand Giordano’s menu and introduce a strong culinary culture focused on excellence and execution.