CHEF DE CUISINE
Chef de cuisine Russell Middleton started his culinary journey as dishwasher for Grange Restaurant & Bar. He quickly proved himself to be a valuable asset in the kitchen, and was able to get ahold of a pantry station. From there, he steadily worked his way up the ranks and cut his teeth as a chef.
After three years at Grange, Russell decided to push himself even further, and headed to Los Angeles, where he honed his craft by staging and working part-time in multiple fine dining restaurants, including Cavatina of the Sunset Marquis Hotel, Lukshon, and Ink. He then landed a position as a sous chef at Eagle Rock Brewery Public House, an upscale brewpub offering ambitious, elevated cuisine in a laid-back environment.
After a few years of living in Los Angeles, Russell decided to bring what he’d learned back to his hometown, and returned to Sacramento with his wife and daughter. He came full circle and returned to Grange as a sous chef. He also spearheaded the launch of Peridot, a mobile pop-up venture offering whimsical and refined eight-course tasting dinners around the Sacramento area.
We are thrilled to have Russell - our resident king of hustle - as part of the team at Shangri-la, and are confident he will keep pushing himself and the rest of us to never stop improving.