Chef

Russell Armstrong’s tastes are primarily modern Australian, combining quality produce with innovative flavours that provoke and educate.  His knowledge and discipline was gained from spending the early years of his career in Europe at such famous establishments as the Connaught Hotel in Mayfair, London’s Le Gavroché, and the Le Frere Trois Gros in Roanne, France.

Upon returning to Australia he established several signature restaurants in Brisbane and Noosa prior to being appointed Executive Sous Chef at Le Restaurant at the Regent Hotel in Melbourne. His success continued with the ownership of award winning Brisbane restaurants including Tables of Toowong, Fish Jam Café, Cos Bistro and Café and Armstrongs, incorporating Seasalt at Armstrongs at the Inchcolm Hotel.

In 2000, Russell became Executive Chef for Palazzo Versace at the Gold Coast where he set up the kitchens for the resort’s three restaurants, bars and banquet rooms. He’s been invited as guest chef promoting Australian food at various food and wine festivals, restaurants and hotels in South Africa, Singapore, Vietnam, the Philippines and Sri Lanka.