Russell Moss started cooking at the age of 14 at the International House of Pancakes, learning how to make toast and flip pancakes. At 15 he became a dish washer at Chez Pierre restaurant on Martha's Vineyard, where he spent summers through high school working at various restaurants. After high school he attended Johnson and Wales University, graduating with a degree in culinary arts and did his externship at Disney World's Lake Buena Vista club. Chef Moss has spent time cooking in Europe as well as Japan. Moss left cooking in 1988 for two years to pour bronze in a foundry in Trenton NJ, however he decided that cooking was way better.
Moss is an ACF Certified Executive chef and enjoys competing with hot food as well as cold. Before joining the team at 92YTribeca, he was employed for seven years as a senior culinary instructor at the Art Institute of New York City, as well as seven years as a culinary instructor with the United States Dept of Labor. Before that, Moss served as Executive Chef at the Cupping Room cafè in New York City.
Chef Moss is also the captain of team AINYC Culinary, earning a slew of awards and accolades.
Two silver medals for pastry IMHRS 2007
Silver acf medal for cold food big apple culinary challenge 2007
Bronze ACF medal hot food big apple culinary challenge 2007
Gold Medal for cold food INHRS show given by the New York academy of chefs 2006
Silver ACF medal for cold food big apple culinary challenge 2006
Gold medal for Hors d oeuvre IMHRS Javits center New York City 2005
Team silver Medal for buffet presentation IMHRS 2005
Gold Medal for cold food IMHRS Javits show 2004
Silver Medal for Hors d oeuvre IMHRS 2003
Silver medal for cold food Genève society 2002