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Innovation Kitchens

Innovation Kitchens Chefs

Russell Scott, CMC

Vice President of Culinary

Russell is the Corporate Chef and Vice President of Culinary for The Middleby Corporation in Lewisville Texas. There he oversees all operations for the new 40,000 sq. ft. Middleby Innovation Kitchens. Prior to his position with Middleby Corp. Russell was Culinary Director for The Club at Carlton Woods, in the Woodlands Texas, overseeing all food production at two clubhouses distinct properties. He was also Director of Clubhouse Operations at The Everglades in Palm Beach, Florida where he was responsible for the overall food and beverage service at the Club.Russell was Dean of Education for The Culinary Institute of America (CIA) at Greystone, responsible for the quality and effectiveness of all education programs at the college’s campus in St. Helena, California. The position included overseeing the faculty and staff while directing the development and delivery of the curriculum and support of students enrolled in the college’s degree and certificate programs at Greystone. Additional professional experience includes Executive Chef at Isleworth Golf and Country Club in Windermere, Florida, the Hotel Nikko in Los Angeles and the Virginia Country Club in Long Beach, California. He has held various chef positions at the Century Plaza Hotel in Los Angeles; The Colony Hotel in Palm Beach, FL; The Greenbrier Resort in White Sulphur Springs, West Virginia and the Carambola Beach Resort in St. Croix, US Virgin Islands. Russell is also a partner at Gore-Scott Hospitality, a professional food service consultant group. The American Culinary Federation (ACF) honored Russell Scott as the USA’s Chef of the Year™ for 2008. Representing the United States in the Global Chefs Challenge the following year, he placed second among chefs from throughout the Americas. The ACF presented him with the organization’s Chef Professionalism Award in 2011. Chef Scott was a member of Culinary Team USA, winner of two gold medals and the world championship in hot food at the International Culinary Olympics in Germany in 2004. As captain of CIA Culinary Team 2000, he earned three gold medals at the Hotelympia competition in London and five silver medals at the Culinary Olympics. Chef Scott was also captain of the California Culinary Olympic Team which won four gold, four silver, and two bronze medals at the 1996 Culinary Olympics. He was a gold medal winner at the 1998 Culinary World Cup in Luxembourg as a member of the United States Culinary Team. A Certified Master Chef (CMC) and certified Hospitality Educator (CHE), Chef Scott is an active member of the ACF and Club Managers of America. He holds a Bachelor of Science degree in alternative medicine from Everglades University in Altamonte Springs, Florida and an Associate in Science degree in culinary arts from the Community College of Allegheny County in Pittsburgh, PA. He also studied baking and pastry at Johnson & Wales University in Providence, RI and served apprenticeships with the ACF Culinary Apprenticeship Program in Pittsburgh and at the famed Greenbrier Hotel in White Sulphur Springs, West Virginia.

Kyle Wilson

Chef de Cuisine

Kyle Wilson brings more than 20 years of experience in both the independent and corporate sectors of the restaurant and hospitality industry. Most recently Kyle was a Chef of a private 800-room conference center for Deloitte, Deloitte University. While there, Kyle led a large team of culinary professionals to provide highly-interactive culinary and dining experiences for up to 2,000 guests, as well as private events for top executives and international leaders. Kyle is familiar with many scenarios and equipment in foodservice. His deep experience has also been with a 4-star 4-diamond fine dining restaurant at the prestigious Brown Hotel in Louisville to his family-owned restaurant, The Brass Lantern, in Aurora, Ky. By taking many opportunities to grow, Kyle has opened or rebranded locations from all around the world including, a new training center in Toronto for Deloitte, a Luxury resort and spa in Curacao, an exclusive Country Club in San Diego and many more. As a graduate of Sullivan University in Louisville, Kyle was able to learn from some of the best culinary instructors at one of the top 4 culinary schools in the country. Kyle is a lover of food and the way that it brings people together! From the culture, science, technique, and discipline of food, he is constantly in pursuit of growing in all these areas and then sharing it with those around him. Kyle also works with the local food bank to host cooking classes so attendees can improve their cooking abilities and understand food nutrition. With his many years of knowledge and experience, Kyle provides a great deal of creativity, passion, and excitement to every experience at the Middleby Innovation Kitchens.

Tim Green

Chef and Brand Ambassador

Mike Elling

Chief Steward

Mike Elling is a Fort Worth native who began working in hospitality while in high school, cooking for several chain restaurants. He left the industry to pursue other opportunities which took him all across the United States. His love for food and service brought him back to the culinary world, so he earned a degree in Culinary Arts from the Art Institute of Dallas. He began working for Benchmark Hospitality at its 800-room conference center, Deloitte University, while in Culinary School and made his way through the ranks. He was then working under Chef Kyle Wilson as one of Chef de Parties for the hotel. Mike spent 8 years honing his skills in this position, specializing in elevated Southern cuisine, Texas BBQ, and banquet events of all sizes. He was also a Culinary Supervisor at the all-new Dickies arena in Fort Worth, where he has been responsible for creating lasting experiences for guests like Disney and Professional Bull Riders. Mike takes his desire for working with premium and quality ingredients into his own hands by owning and operating his family farm. Southern Heart Farmstead focuses on pasture-raised chicken and lamb, utilizing regenerative agriculture practices. Mike is a great asset as our Chief Steward, but provides much support to our culinary team and helps create a true farm to table touch.