About
Russell Dean Lowell is the Executive Chef and owner of Russell Dean Lowell Premier Catering and two of greater Seattle's most celebrated restaurants: The Garden Cafe at Molbak's in Woodinville and Russell's, a rustic, yet elegant restaurant nestled in the North Creek of Bothell. Russell's lifelong passion for food began when he was a small boy, exploring the mangrove swamps of Cuba, catching fish and hunting small game. He began his culinary career at the age of 15, cooking under the direction of a French chef in Southern California. Over the next 33 years, he traveled and worked extensively in numerous high-end establishments which lead him to become the executive chef for several well-known restaurants across the nation. In the mid-90s, he launched one of Seattle's most sought-after catering businesses, serving the most distinguished clients in business, politics, and entertainment. In 2007, Russell's was selected as Seattle's host venue for the prestigious James Beard Foundation's Taste America celebration.
Long before it was fashionable to "go green", Chef Lowell was and still remains a passionate advocate and long time supporter of Washington farms and wineries. He participates in local sorticulture events such as the Annual Snohomish County Focus on Farming, feeding 650 local farmers in support of their efforts to preserve Washington State's farmland.
In addition to running his businesses, Chef Lowell devotes a majority of his time to numerous community and charitable organizations, such as: the Children's Hospital & Regional Medical Center, the Fred Hutch Premier Chefs, Swedish Hospital, Virginia Mason, Northwest Medical Teams, Eastside Catholic High School, Little Bit Therapeutic Riding Center, Tessera Autism Organization, the American Liver Foundation and many others. Most notably, he has served on the Chef's Advisory Board for the Fred Hutchison Cancer Research Center, and has donated his infamous Elk Camps for the foundation over the last 14 years.
Chef Lowell's reverence for life and cuisine, complemented by his drive to deliver an exceptional experience, makes him one of the Pacific Northwest's most respected chefs.
