With a wealth of knowledge in the industry, Chef Hurry was chosen to bring his experience and talent to Monte Carlo Resort and Casino in October 2010 and has since played a vital role within the Monte Carlo Food and Beverage team.
With more than ten Food and Beverage operations inside Monte Carlo, Chef Hurry has been involved with all aspects of each venue including: coordinating menu development, staff training and recruitment, warehouse quality control, executing special events, and setting a strong model for sanitation and safety standards within each kitchen.
Before coming to Monte Carlo, he held the position of Executive Sous-Chef at ARIA Resort and Casino from June 2009 until October 2010. While at ARIA, Chef Hurry was a key component in the opening of the resort. In this capacity, he assisted in the interviewing and hiring process, the initial ordering and setup of each of the twenty-five Food and Beverage operations, assisted in the menu implementation and development process, and worked closely with inventory control and the warehouse to develop par levels and recipes.
Before ARIA, he held dual positions at The Mirage as both the Executive Sous-Chef of Fine Dining and the Executive Chef of Onda Restaurant. Chef Hurry oversaw all assistant chefs and assisted in managing kitchen activities at The Mirage’s sixteen culinary outlets. He started his culinary career with MGM MIRAGE in 1994 working as a cook in the Caribe Café. In 1995, he transferred to Kokomo’s as a cook and was quickly promoted to Master Cook, Sous-Chef, and then Assistant Chef. Russ’ extraordinary performance earned him a promotion in 2002 to Room Chef in the Room Service Kitchen. One year later, he became the Room Service Manager. He rejoined Kokomo’s in 2004 as the Executive Chef and was promoted in 2007 to Executive Sous-Chef of Fine Dining and the Executive Chef of Onda Restaurant.