Great food is about sight, smell and taste.
Drawing from his vast knowledge and a lifetime spent in kitchens all over the globe, Danny Russo pieces together a bespoke experience that has been carefully tailored to suit a specific brief. every detail is considered and designed to Danny’s exacting standards. Every project carries the chef’s personal touch and is informed by a firm belief that good quality food is essential.
The Russolini consulting philosophy is based on commitment to understanding its clients
As one of Australia’s most respected and skilled boutique food service consultancy groups, Russolini, headed by leading chef Danny Russo, is experienced, innovative and dependable.
Russolini is focused on delivering tailored food service projects and services that make a difference in a client’s operations, branding and bottom line, while also creating satisfying and lasting value to its customers’ dining expectations. The Russolini consulting philosophy is based on a commitment to understanding its clients’ requirements and aspirations to find the most effective way to transform ideas into reality.
Whether it is delivering unique and innovative operational solutions to food service projects, or providing specialised services to re-position or improve an establishment’s entire food and service offering, the hands-on and holistic Russolini approach is always outcome and client-focused.
The Russo in russolini
Danny Russo’s professional kitchen experience has been garnered from working at leading restaurants in cities across Europe, including London, Rome and Marseille; as well as his impressive body of culinary work in his native Australia.
He has featured twice in the New York Times, and has received rave reviews in Vogue Entertaining + Travel, Conde Nast Traveller, The Sydney Morning Herald, Time Out, The Daily Telegraph, The (Sydney) Magazine and Australian Gourmet Traveller – which described his food as “some of Sydney’s most intriguing … ”,as well as having “the edge in terms of a pure eating experience”.
Danny’s perceptive take on dining trends and influences, combined with classical training and extensive experience in Europe, allows him to astutely craft appealing food offerings for clients’ venues that consistently capture the imagination and approval of patrons.
Danny strives to create innovative contemporary Italian food, without compromising the integrity of the classic Italian cucina.
His Italian heritage sees him specialising in modern Italian cuisine, reworking classic recipes to create a combination of traditional flavours and modern style. This has culminated in conceiving some of Sydney’s most memorable and popular dining experiences, such as The Beresford, Lo Studio and L’Unico.
In a recent venture at The Old Library, the restaurant was listed by the Daily Telegraph as one of Sydney’s Hottest Venues for Summer 2012.
Bar Food Design
Main menu design
appointment of senior kitchen staff
menu and logo graphic design
Sourcing suppliers and products
sourcing plate ware, glassware and cutlery