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Michael D. Russell, CMC

After half a century of professional cooking, Chef Michael Russell retired. Within a few months however, he discovered that he missed the professional kitchen so much that he returned to work at the Skyline Club in Southfield, Michigan ~ his favorite club of his career.

His career began at the Culinary Institute of America, in New Haven, Connecticut. Immediately upon graduating in 1966, he enlisted in the United Stated Navy. There, he proudly served on a riverboat in Vietnam. Even there, Chef Russell manned the galley, becoming a favorite of his crew.

Chef Russell has been the executive chef at Meriwether’s Restaurants, as well as numerous country clubs in the Detroit Metro Area.

The highlight of his career is two-fold. First, he achieved the Master Chef Certification; second, he competed on the United States Culinary Team. Team USA won the gold medal twice, in Frankfort, Germany. They won in 1988, and again in 1992, with Chef Russell serving as Team Captain.

Chef Russell opened the Motor City Casino in 1999. For eight years, he ran the culinary operation as Executive Chef. Under his direction, Motor City’s restaurants repeatedly won awards and honors. Advancing his career, Chef Russell moved on to become Executive Chef at McCormick Place, in Chicago, which is the largest convention center in the world.

Perhaps the most rewarding aspect of Chef Russell’s career has been the pleasure of teaching future chefs. Both in academic settings, and on-the-job, he inspires his cooks to perfect their techniques. With his knowledge and expertise, he continues to train and develop aspiring chefs to advance in their profession.