Danny Russo’s professional kitchen experience has been garnered from working in leading restaurants in London, Rome and Marseille, as well as his impressive body of culinary work in his native Australia.
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 authentic flavours and modern style.
Danny’s iconic Italian restaurants, such as The Beresford, Lo Studio and L’Unico, have been consistently awarded coveted Chef Hats, and he 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.
In recent years he has become one of Australia’s most sought-after restaurant and food consultants, heading up the Russolini Group. Of late, Danny has taken on the role of executive chef and co-owner of Sydney’s newest harbour-front restaurant, Sala. Staying true to his flare for modern Italian cuisine, Danny has drawn on his Italian roots to create nostalgic yet elevated Italian dishes, which have most recently earned him a Chef’s Hat from the Sydney Morning Herald.