Tim Russo – Executive Chef
Tim was born and raised in Worcester, MA where he attended Worcester Vocational High School as a culinary arts student. He participated in numerous cooking competitions placing first in the skills USA V.I.C.A. state championship and represented Massachusetts in the national competition. He received his Associates of Science in Culinary Arts from Johnson and Wales University.
His work experience includes a variety of restaurants in the Worcester area, most recent Volturno and The Armsby Abbey. He has also worked at several restaurants in Providence, RI and Nantucket Island.
As a Chef, Tim’s goal expose his customers to exciting ingredients and unique cooking techniques discovered throughout his career. This has been a deep-rooted passion since an early age. Tim was a very adventurous eater and always tried to encourage others to do the same. Through this exposure, he hopes to elevate the expectation for quality dining in the Worcester area.
Tim feels his biggest accomplishment and proudest moment was when he competed in the Worcester’s Best Chef Competition where he won 1st place Judge’s Choice, 2nd place People’s Choice, and was named Worcester’s overall Best Chef 2015!
Andrew Carmody – Sommelier & Beverage Director
Andrew discovered his passion for wine at an early age while working along side his Aunt, a Viticulturist and his Uncle, an Enologist. Together they grew grapes for some of the most respected winemakers in Australia and trained a young Andrew on all aspects of wine production.
At the age of 16, he became a Certified Sommelier and shortly thereafter obtained the level of Advanced Sommelier. He continued his education at the University of Melbourne receiving his degree in Enology, Viticulture & Wine Technology. At this time, he trained with top-rated chefs and developed his passion for pairing the perfect wine to enhance the culinary experience.
Andrew left Australia at the age of 25, settling on the west coast of Florida. He worked and lived in the Tampa area having co-owned and operated the International Cellar Wine Bar & Shop then relocated to Naples, FL. In Naples, he became a wine consultant. He was co-founder of the Naples/Ft. Myers Sommelier Society where he developed a continuing education program that encouraged members to become Advanced Sommeliers. He was also intricately involved in the Naples Winter Wine Festival, organizing dinners featuring some of the most respected wines including those from Peter Michael Winery and Chateau Marguax.
Andrew has traveled extensively to the magnificent vineyards of Argentina, Bordeaux Burgundy, Chile, Italy, Spain and of course, Napa Valley to sample the very best wines available.