Russell Brown

Before becoming a professional chef at the age of 27, Russell ran a fly fishing business in Cornwall. He trained at Alverton Manor hotel in Cornwall before becoming Head Chef at Yalbury Cottage and then opening Dorchester’s acclaimed restaurant Sienna in 2003. Sienna went on to gain a Michelin star before being sold in 2015. Russell is a Fellow of the Master Chefs of Great Britain, an active member of The Chefs Forum, has worked with local catering colleges and supported various charity events including fundraising for Hospitality Action, the main industry benevolent charity. He demonstrates cooking regularly and is a blogger, food writer and contributor to the food column of Dorchester Life. He is also an accomplished photographer. You can see some of Russell’s brilliant food photography here:

Russell is currently working on his first book with Jonathan Haley of Well Seasoned.